Unlike most pecan pies, this one does not require corn syrup, it’s perfectly sweet and the three kinds of ginger make it just perfect. This is the best Pecan Pie I’ve ever tasted!
So, I always wanted to make a pecan pie.. yes, I’ve never made one. But I’m not a huge sweets fan so that’s not surprising. But Ludmilla really wanted me to make her a pecan pie so I agreed (of course).. Luckily I just happened to read this touching article by David Leibovitz, who we both love!. His article came during/right after the horrible attacks on Paris where he live with his partner. You really need to read his article to feel how the comforting act of making a pie helped him to deal with the tragedy. During this Thanksgiving week, maybe we can all remember those who were lost, those who suffered and those who still deal with the tragedy. Can cooking something comforting help us to deal with tragedy? David Leibovitz feels it can and we believe it too. What a flavorful and suitable response to tragedy.
Have you watched the movie Waitress? You will understand the healing power of making pies! Time and pie heal all wounds. I love this quote from the movie “Dear Baby, I hope someday somebody wants to hold you for 20 minutes straight and that’s all they do. They don’t pull away. They don’t look at your face. They don’t try to kiss you. All they do is wrap you up in their arms and hold on tight, without an ounce of selfishness to it.”
We wish you an amazing time with your loved ones on this Thanksgiving!! We hope you have so many reasons to be thankful for what you have!! We can’t express our gratitude to all of you who spend time reading ou blog or interacting through our social medias.
THANK YOU for your support!!
- Ginger and Bourbon Pecan Pie
- Via David Lebovitz:
- For the crust
- 1¼ c. flour
- 2 tsp. sugar
- ¼ tsp. salt
- 4 oz. unsalted butter, chilled and cubed
- 4-5 T. ice water
- For the filling
- 1 c. packed dark brown sugar
- ½ c. dark amber maple syrup
- 3 large eggs, at room temperature
- 4 T. unsalted butter, melted
- 3 T. bourbon
- 2 tsp. grated fresh ginger
- 1 tsp. ground ginger
- ½ tsp. vanilla extract
- ¼ tsp. salt
- 2 c. pecans, lightly toasted, coarsely chopped
- ¼ c. candied ginger, finely chopped
- For the dough
- Mix the flour, sugar and salt in a food processor until blended.
- Add the chilled butter and pulse the dough until the butter is broken up into small pieces about the size of peas.
- Add 3 T. of ice water to start and mix until the dough begins to come together.
- If necessary, add 1 more T. of water until the dough comes together.
- Turn the dough out on a work surface and give it a few turns with your hands.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll the dough on a lightly floured surface until it's about 13 inches in diameter.
- Brush off any excess flour and transfer it to a 9 inch pie plate or pan.
- Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough.
- Chill the dough in the refrigerator until firm.
- To bake the pie dough, preheat the oven to 375F.
- Prick the pie dough a few times with a fork.
- Line the pie dough with parchment paper and fill halfway with beans or other pie weights.
- Bake until the dough is set and starting to get lightly golden brown, about 15-20 minutes.
- Lift out the foil with the weights and bake until the dough is well-browned, about 5-8 minutes more. Turn the oven down to 350F.
- For the filling
- In a kitchenaid mixer whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, fresh ginger, ground ginger, vanilla and salt.
- Stir in the pecans and candied ginger.
- Pour the filling into the prebaked tart shell and bake until the center of the pie seems just about set.
- It should still jiggle a little.
- Begin checking it at the 40 minute mark. (this was just right for us because our oven runs hot).
- But it may take 45-50 minutes to reach that point of doneness.
- Remove it from the oven and let cool on a wire rack.
Beijos e Tchau!
Ludmilla and Marilyn Chudda