I was pretty excited to write a post about the hummus kawarma that knocked my own socks off a couple of weeks ago, but a quick glance at the calendar reminded me that we’re running out of time to get our menus for Thanksgiving locked down. I don’t really see any issue with serving what I’ll boldly proclaim as the best hummus you’ll ever eat, topped with richly spiced ground lamb and lemon sauce, on the Thanksgiving table alongside the turkey, but for the traditionalists out there I’ve decided to instead serve you up a slice of pecan pie.
Most people can agree that as far as pies go, apple and pumpkin absolutely must be present on a Thanksgiving dessert spread. Pecan pie, however, is a more polarizing option, kind of like the Anthony Bourdain of baked goods. Some people think it’s just too much, others recognize it as such and enjoy it for that very reason. I fall into the latter category (regarding both Anthony Bourdain and pecan pie!), though the rest of my family does not. So in order to integrate pecan pie into the holidays this year, I’ve decided to bring this version of the dish to my new firm’s annual Thanksgiving potluck, an event which I am approaching the way I would a high-profile project – with great care, relentless focus and a high level of anxiety.
Every October 1 when the Thanksgiving editions of my various food magazine subscriptions arrive in the mailbox, I tear through them to see what new takes on the classics they’re offering up. Most of the time I roll my eyes at things like pumpkin pie with cayenne pepper crust and apple cheddar cheese pie, but this riff on a classic had just the right amount of deviation to tempt me. Two tablespoons of bourbon and an equal amount of vanilla extract pack just the right amount of flavor. Instead of a filling filled predominantly with corn syrup, this one mixes it with honey, which adds dimension beyond just sugar, which I think is the issue many take with this pie to begin with.
I’ve swapped out the crust from the original Bon Appetit recipe for my family’s favorite, no-fail, all-butter crust. If you’re not already loyal to a crust, I highly recommend trying this one, but otherwise feel free to swap in your favorite. Bake to golden perfection until the middle is just about set, and you’ll have a rich, flavorful, caramelized pecan pie on your hands, one I can’t see any of your family members (or colleagues, for that matter) turning down. Wish me luck!
Ingredients
- 1 1/4 cups all-purpose flour, cold
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
- 1/4 cup ice water
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs
- 1 cup (packed) light brown sugar
- 1/2 cup honey
- 1/2 cup pure cane syrup (such as Steen's) or dark corn syrup
- 2 tablespoons bourbon
- 2 tablespoons vanilla extract
- Pinch of freshly grated nutmeg
- Pinch of ground cinnamon
- 2 cups pecans, roughly chopped
Instructions
- First, make the crust. In a food processor, pulse the flour, sugar and salt to combine. Add the cold butter and pulse for approximately 10 seconds, or until the mixture resembles course meal.
- Drizzle in the ice water while pulsing the food processor, for no more than 30 seconds, until the dough begins to come together.
- Turn the dough out onto a floured surface and shape it into a disc. Refrigerate for at least an hour.
- Remove the chilled dough from the refrigerator and roll out so it fits into a 9" regular (not deep dish) pie dish. Crimp the edges if you desire. Freeze the dough in the plate until the filling is ready.
- Place a rack in the lower third of the oven and preheat to 425°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg and cinnamon; fold in pecans. Scrape into pie crust.
- Bake pie 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes. Transfer to a wire rack; let cool. Chill until firm, at least 4 hours.
- Pie can be made 3 days ahead. Cover and keep chilled.
Notes
https://www.thekitchenchronicles.com/2014/11/19/bourbon-brown-butter-pecan-pie/
