PECAN PIE WITH BOURBON CARAMEL WHIPPED CREAM

  With Thanksgiving just a mere two weeks (plus a few days) away, I thought I’d post a classic dessert that is often found on holiday dinner tables this time of year here in the South- pecan pie.  This recipe hails from an old 1930’s church cookbook I found while walking about an antique mall not too long ago.  I adapted it a tad bit as I am not very fond of using corn syrup, so in its place, I used maple syrup.  Which, in my opinion, adds so much more flavor to the pie.  The crust is buttery and the pecans on top are crunchy while underneath is perfectly gooey; combined with the boozy caramel whipped cream, the entirety of it all is delicious.  Like other pies, this one did not last long in my home.

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I really love finding such things in antique malls or thrift stores.  The pile of church cookbooks sitting in small corners of such places is often neglected.  But they can be little treasures, really, especially the really old ones.  You don’t know what you’re going to get from them as it’s a collection of recipes from various people of various heritage. Each person contributed one recipe they deemed as a favorite that was passed down to them from generation to generation.  This cookbook I bought has many interesting recipes inside(some advertisements as well that I can’t help but chuckle at; oh, how far we’ve come!) which had me researching the ones I wasn’t familiar with.  The recipes range from fattigmann, rødgrød, and vanillekipferl; to blushing bunny, chicken cacciatore, and stuffed eggplant.  Then you have American classics like apple crisp, this pecan pie, and many others.

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PECAN PIE WITH BOURBON CARAMEL WHIPPED CREAM

pie crust:

1 3/4 cups all-purpose flour

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, cold

5-8 tablespoons ice-cold water

pie filling:

1 tablespoon unsalted butter

1 cup brown sugar

1 cup dark maple syrup

1/8 teaspoon kosher salt

1 teaspoon vanilla

3 eggs

2 1/2 cups pecan halves

 

for the caramel

2 tablespoons water

1/4 cup granulated sugar

1 tablespoon butter

1 tablespoon heavy cream

1 tablespoon bourbon

caramel whipped cream:

1/2 cup heavy cream, cold

1/4 cup bourbon caramel 

2 tablespoons powdered sugar

pinch of salt

METHOD:

  1. In a large bowl, whisk together the flour and salt.  Add the cold butter in cubes and using a pastry blender or food processor, blend it into the flour till it’s crumbly(crumbles should be pea-sized).  Push the mixture to one side of the bowl and add 3 tablespoons of ice-cold water to the other side.  Using a fork, gently toss the flour into the water.  Add more water by the tablespoon when it becomes dry.  Repeat this until the dough comes together and all the flour is incorporated; it should be a soft, moist dough when complete.  Using your hands, shape it into a disk and loosly wrap in plastic wrap and refridgerate for 25-30 minutes; meanwile, preheat the oven to 350°F.   Once the dough has firmed up some, place it on a lightly floured surface and roll it until it’s about 10-inches in diameter.  Gently wrap the dough around the rolling pin and unravel onto a 9-inch pie tin.  carefully press the dough into the pan using your hands and then finish by crimping the edges however you would like it to look.  Place the crust in the refrigerator until ready to use.
  2.  In a medium sized saucepan, melt the tablespoon of butter; add the brown sugar, maple syrup, salt, and vanilla.  Whisk over medium-low heat until warm(not hot).  Slightly whisk the eggs together and add to the sugar.  Whisk until all is combined.  Pour the mixture into the prepared pie crust and sprinkle on all the pecan halves.  Brush the crust with egg wash(1 egg + 1 tablespoon water)  if you would like it browned.  Bake for about an hour to an hour and 40 minutes.  It will be done when tapped with a spoon and the top is hard.  Cool completely and serve with whipped cream.  

for the caramel and whipped cream:

  1. In a small saucepan, add the water and sugar.  Whisk over medium-high heat until the sugar is dissolved, once the sugar is dissolves stop whisking and watch the mixture very closely for the next 5-10 minutes.  It should start to turn a light amber, when it does so, quickle remove from heat and stir in the tablespoon of butter.  Once the butter has melted, slowly stream in the cream and stir.  Heat the bourbon until warm and stir into the caramel.  Place the mixture in the refrigerator until cold. 
  2. Place a medium sized mixing bowl in the freezer along with a whisk that attaches to an electric mixer.  Chill for 5 minutes.  Once chilled, add the cold cream, caramel, and powdered sugar.  Whip until soft peaks form.  Serve atop the pie.  
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