Receita
Chudda's Cuisine/Lounge
Nov 23, 2015
14 Comments

PECAN PIE – FINDING COMFORTING IN TIMES OF UNCERTAINTY

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.”

PECAN PIE - FINDING COMFORTING IN TIMES OF UNCERTAINTY

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!!

PECAN PIE - FINDING COMFORTING IN TIMES OF UNCERTAINTY
 
Ingredients
  • Ginger and Bourbon Pecan Pie
  • Via David Lebovitz:
  • Ingredients
  • 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
Instructions
  1. For the dough
  2. Mix the flour, sugar and salt in a food processor until blended.
  3. Add the chilled butter and pulse the dough until the butter is broken up into small pieces about the size of peas.
  4. Add 3 T. of ice water to start and mix until the dough begins to come together.
  5. If necessary, add 1 more T. of water until the dough comes together.
  6. Turn the dough out on a work surface and give it a few turns with your hands.
  7. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  8. Roll the dough on a lightly floured surface until it's about 13 inches in diameter.
  9. Brush off any excess flour and transfer it to a 9 inch pie plate or pan.
  10. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough.
  11. Chill the dough in the refrigerator until firm.
  12. To bake the pie dough, preheat the oven to 375F.
  13. Prick the pie dough a few times with a fork.
  14. Line the pie dough with parchment paper and fill halfway with beans or other pie weights.
  15. Bake until the dough is set and starting to get lightly golden brown, about 15-20 minutes.
  16. 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.
  17. For the filling
  18. In a kitchenaid mixer whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, fresh ginger, ground ginger, vanilla and salt.
  19. Stir in the pecans and candied ginger.
  20. Pour the filling into the prebaked tart shell and bake until the center of the pie seems just about set.
  21. It should still jiggle a little.
  22. Begin checking it at the 40 minute mark. (this was just right for us because our oven runs hot).
  23. But it may take 45-50 minutes to reach that point of doneness.
  24. Remove it from the oven and let cool on a wire rack.

PECAN PIE - FINDING COMFORTING IN TIMES OF UNCERTAINTY PECAN PIE - FINDING COMFORTING IN TIMES OF UNCERTAINTY

 

Beijos e Tchau!

Ludmilla and Marilyn Chudda

 

Ludmilla Ramos and Marilyn Chudda
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14 comentários
  1. Kathryn With Going Zero Waste - 23/11/2015 - 15h58

    This sounds heavenly! Pecan pie has always been my favorite, and the addition of ginger sounds sooo good!

  2. Molly - 23/11/2015 - 16h15

    I love pecan pie! This recipe sounds really good!

    Molly and Stacie

  3. Lara - 23/11/2015 - 16h28

    I am so excited that you posted this, I have been trying to find a good pecan pie recipe without corn syrup! Thank you!

  4. kristen - 23/11/2015 - 16h49

    YUM. Pecan pie is my absolute favorite!

  5. Leah - 23/11/2015 - 18h03

    Oh Pecan Pie – the hubs would be thrilled if I made this!

  6. Ashleigh - 23/11/2015 - 18h41

    Wow, this pie recipe looks too good. I enjoy making pies this time of the year and I will have to try this recipe! Thank you for sharing!

  7. Chris @ Celebrations At Home - 23/11/2015 - 18h44

    This recipe is definitely a little different than what I usually make. It looks and sounds delicious!

  8. candy - 23/11/2015 - 18h44

    Everyone should enjoy a piece of pecan pie this Thursday or anyway for that matter.

  9. Julie@MomFabulous - 24/11/2015 - 00h29

    Pie definitely has healing powers! Happy Thanksgiving to you. 🙂

  10. Claire - 24/11/2015 - 03h21

    I LOVE pecan pie! All of your recipes look so delicious, can’t wait to try this one!

  11. Rachel - 24/11/2015 - 18h28

    Looks almost too gorgeous to eat!

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