Pies

Pumpkin-Pecan Pie With Chantilly Cream

  • DOUGH ~
  • 3 tablespoons Butter, unsalted -softened
  • 2 tablespoons Sugar
  • 1/4 teaspoons Salt
  • 1/2 Eggs, beaten (reserve other half)
  • 2 tablespoons Milk, cold
  • 1 cup Flour, all-purpose
  • FILLING ~
  • 1 cup Pumpkin, either cooked or can
  • 1/4 cup -packed Brown sugar, light
  • 2 tablespoons Sugar
  • 1/2 Reserved beaten egg
  • 1 tablespoon Heavy cream
  • 1 tablespoon Butter, unsalted -softened
  • 1 tablespoon Vanilla extract
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Cinnamon
  • 1/8 teaspoon Allspice
  • 1/8 teaspoons Nutmeg, grated
  • SYRUP ~
  • 3/4 cup Brown sugar, dark
  • 3/4 cup Sugar
  • 1 large Egg
  • 1 1/2 tablespoons Butter, unsalted -melted
  • 2 teaspoons Vanilla extract
  • Pinch Salt
  • Pinch Cinnamon
  • 3/4 cup Pecan, pieces
  • CHANTILLY CREAM ~
  • 1 cup Heavy cream
  • 1 tablespoon Sugar
  • 1/4 teaspoons Vanilla

    • To Prepare Dough: In mixing bowl on high spped mix the butter, sugar and salt until creamy. Add egg and beat for 30 seconds. Add milk and beat for 30 seconds. Add flour and mix until blended Do not over mix, or dough will become tough. Remove and shape into a disk, wrap in plastic and chill in refrigerator at least 1 hour, preferably overnight. (Can be refrigerated for 24 hours or frozen up to 2 weeks; thaw in refrigerator 6 hours before use.) On floured surface, roll out chilled dough to1/4 to 1/8 inch thick. Place in greased and floured 8 inch round springform pan. Press firmly into bottom and sides of pan and trim edges. Chill 15-20 minutes.

    To Prepare Filling: In a mixing bowl, combine all ingredients. Beat on medium speed until combined. Set aside.

    To Prepare Pecan Syrup: Combine allindgredients except pecans. Thoroughly mix until syrup is opaque; stir in pecans. Set aside.

    To Prepare Chantilly Cream: Combine all ingredients Whisk until cream forms soft peaks. Refrigerate.

    To Assemble: Preheat oven to 325°. Spoon pumpkin filling into the dough-lined springform pan. Pour pecan syrup on top. Bake 90-105 minutes, until a knife inserted inthe center comes out clean. Cool, Release sides from springform pan and serve with Chantilly Cream.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sabrina Johnson of St Paul, MN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!