Thanksgiving Pie Prep
Chocolate - Maple Pecan Pie
Tyler and I are going to be making a few pies for my big family Thanksgiving this year. Tyler insisted that we do a test round, which in the beginning I thought ,”we don’t need to do that.” I was wrong.
This delicious sounding pie was just that DELICIOUS, but difficult to get right. The crust we learned some things we need to tweak, and the amount of baking time. We got this recipe from FOOD NETWORK MAGAZINE, November issue. We definitely will be making it for the big day, but will have to make sure the pan is not as deep, the crust a little bit thicker and to not over cook the sides of the crust! ENJOY!!
NEED:
For the Crust:
1 cup all-purpose flour, plus more for dusting
1/4 cup granulated sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon kosher salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons vodka
2 tablespoons ice water, if needed
For the Filling:
4 tablespoons unsalted butter, melted
1 large egg, at room temperature
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 1/2 cups pure maple syrup
3/4 cup heavy cream
1 1/2 cups pecans
For the Topping:
1 cup cold heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon sugar
WHAT TO DO:
Make the crust: Pulse the flour, granulated sugar, cocoa powder and salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight.
Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour.
Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 more minutes. Transfer to a rack to cool.
Make the filling: Whisk the melted butter, egg, flour and salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with the pecans in a decorative pattern.
Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours.
