Cooking Wiser with Terri Geiser

I’ve never been a fan of Pecan Pie. It is always so sweet because it is loaded down with sugar. And if you know me you know that just isn’t my norm. I did find a really great looking pecan pie recipe but I decided to modify it a bit. It must have been a hit because everyone ate every bite at our recent bourbon tasting class.

The Kentucky bourbon added to the pie gives it a spicy flavor so you won’t miss some of the sugar I eliminated. Toasting the pecans before hand is another way to add more flavor.

See my tips for saving time when you make this pie. First tip: read the entire recipe before beginning.

Serves 8
Prep time: 10 minutes
Total: 60 minutes

Ingredients

For the Pie Pastry:
1 cup all-purpose flour
2/3 cup cake flour
1 tablespoon powdered sugar
1/2 teaspoon salt
4 tablespoons butter (cold and cut into small pieces)
5 tablespoons shortening (cut into small pieces)
1/4 cup water (ice cold)

For the Filling:
1 pie shell, 9-inch, partially baked* or unbaked
6 tablespoons unsalted butter, softened
¾ cup dark brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup dark corn syrup
¼ cup Kentucky bourbon (or any bourbon really)
2 cups pecan pieces, (toast, if desired - see tips, below)
1 cup pecan halves, roasted, use for topping the finished pie

Instructions:

For the Pastry
In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine.

Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump.

Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times.

Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.

Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate.

For the Filling

In a mixing bowl with an electric mixer, beat the butter with the brown sugar until creamy and light. Add the eggs, one at a time, beating after each addition. Beat in vanilla, salt, corn syrup, and bourbon. Add the pecan pieces.

Heat the oven to 350 F.

Place the pie shell on a baking sheet—this will make it easier to move and will catch any spills. Pour the filling into the shell.

Bake the pie for 45 to 55 minutes in the preheated oven. Watch the crust edge after 30 to 40 minutes or so. Place a pie shield or a homemade foil ring over the crust edge if it appears to be browning too much.

Terri’s Tips:

Let the eggs come to room temperature before adding to the butter. If you don’t the cold eggs will cause the butter to lump.

Save time by using a refrigerated crust or even a frozen crust.

You can toast the pecans for a deeper flavor; toast them ahead of time in a 325 F oven. Spread them out on a baking sheet. Toast for 10 to 15 minutes, turning once or twice, or until they are aromatic. Remove them from the oven and transfer them to a plate to cool before using. Be careful not to burn them, it will make them bitter.

Because I don't like a soggy bottom pie crust I partially bake the crust. Line the pie plate with pastry. Line the pastry with parchment paper. Fill with pie weights or dried beans and bake at 400 F for 10 minutes. Remove the crust from the oven and remove the pie weights and paper. Reduce the oven temperature to 350 F. Fill the pie and bake as directed.