If refrigerated, set out at room temperature 30 minutes prior to serving.
We recommend serving the pie at room temperature. The pie or leftovers should be wrapped airtight in plastic wrap and refrigerated for up to a week. When serving, place the pieces on top of the whipped cream or ice cream as your garnish.Ĭhefs’ Notes: “Your pie may be made ahead of your Thanksgiving dinner but never frozen. Remove from the oven and cool on a baking rack. Bake them on a baking sheet at 325☏ for 10 to 15 minutes, or until light brown. Roll out the excess pieces of dough and use your choice of cookie cutters to create decorative pieces. Pour 1/3 cup of the excess Bourbon on top of the pie as soon as it comes out of the oven. Test it by touching the middle: It should be firm in the center. Pour the sugar mixture on top of the pecans.īake the pie for one hour and 15 minutes, or until set. Whisk together the sugar, eggs, and Karo syrup in a large mixing bowl.ĭrain any excess Bourbon from the pecans and reserve it. Preheat the oven to 325☏ and place the pie shell on a rimmed baking sheet.Ĭombine the pecan pieces and Bourbon in a small bowl and set aside for at least 15 minutes. Cut off any excess pieces of pie dough and reserve to decorate the pie. Gently roll the dough over a floured rolling pin and unroll it gently into a nine-inch, deep-dish pie pan.
Bake until the center is slightly soft to the. Pour into the chilled pastry shell and place the pan on a baking sheet. To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans. Roll the dough from the middle outward until the dough is 12 inches in diameter and about 1/8-inch thick. Position a rack in the lower third of an oven and preheat to 325☏. Repeat as necessary to keep the dough from sticking to the work surface or rolling pin. Sprinkle the chilled dough, work surface, and rolling pin with flour. Pat the dough into a disk, wrap it with plastic wrap, and refrigerate it for 20 minutes. Slowly stir in the water little by little until the texture is crumbly. Vegetarian "Midnight Snack" inspired by Restaurant.Combine the sugar, salt, and flour together in a large bowl and stir to mix well.The mushrooms really gave it that porky texture. The first recipe I made from your cookbook was the pork and beans made with mushrooms instead of pork (I don't recall the name of the recipe). I've had a great time introducing my Ukrainian-born Israeli husband to American southern food through your cookbook. I think I'm going to make the sweet potato pie tonight! My husband liked it even more than traditional pecan pies-probably because the brown rice syrup gave it a slightly different taste.īecause your pecan tart filling was so excellent, I just hopped on your website to see if you have any more pie recipes. It didn't firm up in the center but I believe that's because I used the only pie pan I had-and it was a bit smaller than what the recipe wanted. I made this recipe last week from The Southern Vegetarian, although I did use my grandma's pie crust recipe instead of the tart crust. Ingredients 1-1/4 cups of Pure Pumpkin Puree 1/4 cup of Brown Sugar 1/4 cup of Granulated Sugar 1 Egg 2 Tbsp of Bourbon 1-1/2 tsp of Pumpkin Pie Spice 2. ( Makes 1 tart that serves 6 to 8 people.) Allow tart to cool completely before serving. Return the tart to the oven for 30 minutes. Pour the filling into the crust and smooth it with a rubber spatula. Dock the dough with a fork and par-bake it for 10 minutes. Press the dough into an 11-inch tart pan pressing the edges into the scallops with your thumb. Roll out the dough to approximately 14 inches. In a large bowl mix the pecans, eggs, vanilla, brown sugar, brown rice syrup, salt, margarine, and bourbon until well incorporated. Make the pie dough and set it aside in the refrigerator. Make your own crust and whipped cream for this tart, and maybe you'll fall in love with pecan pie again, too.ġ/4 cup soy margarine (like Earth Balance with olive oil)Įasy Whipped Cream (to garnish recipe follows) This one is as keeper that'll definitely find its way onto our holiday dessert table. The result is a delicious pecan flavor that's not cloyingly sweet or gooey. We added a little bourbon to keep things interesting.
Our pecan tart skips the corn syrup by featuring good old brown rice syrup, an ingredient easily found at Whole Foods, in its place. Why not? We swore off of corn syrup in any form years ago, and it's the base of most pecan pie recipes. As much as we love it, we have never made a pecan pie in our own kitchen until now.
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