Pumpkin-Pecan Pie with Whiskey Butter Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes on 8-inch pie
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 pinch ground cinnamon
- 2 tablespoons sugar
- 1 tablespoon heavy cream
- 1/3 cup sugar
- 3/4 cup sugar
- 1/2 cup butter (1 stick)
- 1/4 cup firmly packed light brown sugar
- 3/4 cup dark corn syrup
- 4 tablespoons unsalted butter (1/2 stick)
- pinch of ground nutmeg
- 3 to 4 tablespoons cold water
- 2 small eggs
- 1/4 cup bourbon whiskey
- 1 tablespoon unsalted butter, softened
- 1 1/2 tablespoons unsalted butter, melted
- pinch of ground allspice
- Carbohydrate 83 g(28%)
- Cholesterol 150 mg(50%)
- Fat 33 g(51%)
- Fiber 2 g(10%)
- Protein 7 g(14%)
- Saturated Fat 17 g(83%)
- Sodium 272 mg(11%)
- Calories 664
PreparationPie Crust Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour. Pumpkin Filling Combine all the ingredients thoroughly in a medium bowl; set aside. Pecan Syrup Combine all the ingredients thoroughly in a medium bowl; set aside. Assembly Preheat the oven to 325°F. Grease an 8-inch springform cake pan. Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes. Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce. Whiskey Butter Sauce Melt the butter in the top of a double boiler set over gently simmering water. Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey. Recipe adapted from New Tastes from Texas by Stephan Pyles, © 1998 Clarkson Potter
PreparationPie Crust Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour. Pumpkin Filling Combine all the ingredients thoroughly in a medium bowl; set aside. Pecan Syrup Combine all the ingredients thoroughly in a medium bowl; set aside. Assembly Preheat the oven to 325°F. Grease an 8-inch springform cake pan. Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes. Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce. Whiskey Butter Sauce Melt the butter in the top of a double boiler set over gently simmering water. Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey. Recipe adapted from New Tastes from Texas by Stephan Pyles, © 1998 Clarkson Potter
