Ingredients: |
Ingredients: CRUST
1/2 tablespoon butter
1/4 cup finely chopped pecans
Pinch of kosher salt
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon table salt
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
3 to 4 Tbsp. buttermilk
FILLING
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup Tennessee whiskey*
4 large eggs
1/4 cup butter, melted
2 teaspoons plain white cornmeal
2 teaspoons vanilla extract
1/2 teaspoon table salt
2 1/2 cups lightly toasted pecan halves
REMAINING INGREDIENTS
Vegetable cooking spray
Whiskey Whipped Cream (optional)
1 cup heavy cream
1 teaspoon Tennessee whiskey
3 tablespoons powdered sugar
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Directions: |
Directions:Prepare Crust: Melt 1/2 Tbsp. butter in a small skillet over medium heat, swirling to coat sides of pan. Add 1/4 cup finely chopped pecans, and sauté 2 minutes or until fragrant and lightly toasted. Sprinkle pecan mixture with a pinch of salt. Remove pecans from skillet, and cool completely. Reserve for use in Step
Step 2
Pulse flour and next 2 ingredients in a food processor 3 or 4 times or until well combined. Add cubed cold butter and cold shortening; pulse until mixture resembles coarse meal. Drizzle 3 Tbsp. buttermilk over flour mixture, and pulse just until moist clumps form. (Add up to 1 Tbsp. buttermilk, 1 tsp. at a time, if necessary.) Shape dough into a flat disk, and wrap tightly with plastic wrap. Chill dough at least 1 hour.
Step 3
Meanwhile, prepare Filling: Place corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, 2 minutes; remove from heat. Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk about one-fourth of hot corn syrup mixture into egg mixture; gradually add egg mixture to remaining corn syrup mixture, whisking constantly. Stir in 2 1/2 cups lightly toasted pecan halves; cool completely (about 30 minutes).
Step 4
Preheat oven to 325°. Unwrap dough, and roll into a 13-inch circle on a lightly floured surface. Sprinkle dough with sautéed pecans (reserved from Step 1). Place a piece of plastic wrap over dough and pecans, and lightly roll pecans into dough. Fit dough into a lightly greased (with cooking spray) 9-inch pie plate. Fold edges under, and crimp. Pour cooled filling into prepared crust.
Whiskey whipped cream
Beat cream and whiskey at medium-high speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. |
This recipe for Tennessee Whiskey-Pecan Pie is from