Best Pecan Pie - Bourbon Pecan Pie
Chloe Tuttle of Big Mill B&B has skipped, run, walked and sung under pecan trees all of her life. She was born under them in her family homestead in eastern North Carolina and yet not once! has she been hit on the head by a pecan falling from one of the trees. She ponders that from time to time.
If you need a real show stopper for Thanksgiving or the Christmas Holidays your will find the Bourbon Pecan Pie served at Big Mill to be it!
Here's the recipe from our guest blogger, Chloe: "We use organic pecans from the trees that my folks planted here on the farm in 1922. When I was a child, I picked up pecans and sold them at Martin Supply Feed store. Last year I did the same thing. It's nice that some things don't change. This special recipe comes from Cathy our caterer (Conceptual Cuisine Catering*).Our guests enjoy Cathy's romantic gourmet dinners and her Bourbon Pecan Pie is a favorite."
Bourbon Pecan Pie
2 pie crusts like Pillsbury's rolled crusts (15 ounces) found in the refrigerator section of the grocery store (one for the pie and one for leaf decorations)
2 cups pecans
3 eggs + 1 egg white (reserved)
1 cup light Karo Corn Syrup
¼ cup melted butter (if using unsalted butter add ¼ teaspoon salt)
1 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
2 Tablespoons good bourbon
Whipped cream or vanilla ice cream, optional
Preheat oven to 350 degrees and set rack at middle position. Spray a 9-inch or 10-inch deep dish pie pan lightly with cooking spray.
To Make Crust:
Remove pie crusts from refrigerator at least 15 to 20 minutes before using. Gently unroll one crust onto lightly floured cutting board or table. Lightly dust both sides of the crust with four. Carefully place the crust inside the pie pan, leaving at least 1-inch of the crust overhanging. Pierce bottom of crust several times with a fork.
To make pie filling:
Chop the pecans and set aside.
In a large mixing bowl, whisk the 3 whole eggs. Add corn syrup, butter, brown sugar, vanilla extract and bourbon. Stir until well blended.
Add pecans and stir until combined. Set aside.
To make Leaves:
Unroll second pie crust onto lightly floured board or table. Lightly dust both sides of the crust with flour. Using autumn leaf cutters, cut out enough leaves to go around the outer edge of your pie. See note below.* Place cut leaves on wax paper. If you are using a scalloped pie dish, it will take approximately 30 leaves; fewer if using a standard round dish.
Pour filling mixture into pie crust.
Using the reserved egg white, gently brush the back side of the pastry leaves. Brush the outside ¼-inch of the pie crust with the egg wash. Place leaves around crust, overlapping slightly. Press gently to adhere. Brush egg wash over the leaves.
Bake for 45 to 55 minutes until pie is set; pie should have a gelatin-like consistency. A knife or straw inserted halfway between the center and the edge of the pie should come out clean. Check the pie after 30 minutes of cooking. If the crust is browning too much, lay a piece of aluminum foil loosely over the pie.
Remove pie from the oven and cool on a rack. Pie should be completely cool before slicing. Top with a dollop of whipped cream, if desired. Here in North Carolina we often top our pecan pie with homemade vanilla ice cream.
Yield: 8-10 servings.
*Williams Sonoma has some really nice fall leaf pastry cutters and also the scalloped pie shell that we used for our pie.
Submitted by Chloe Tuttle of Big Mill Bed & Breakfast, November, 2009