Pie! And not Pi as in 3.14, but as in the edible, delicious everyone craves pie. It seems everything is about pie these days. Frozen pies, fresh pies, pies on the go (pasties) sweet pies, savory pies and even deconstructed pies. Pies are starting to become like a fine wine; there is one for every time and every occasion—then again maybe it has always been that way, we just never really noticed.
Now it is almost that time of “seasonal pies” such as Pecan Pie, but I ask you, “Is there ever a time when it is not a good time for Pecan Pie?” Remember, even though Pecan Pie was created in the South, it is not just for “Southern Man.” Pecan Pie is for everyone and every time; with or without chocolate. In fact, it took me more time to write this recipe then eat the pie!
There is never a bad time to enjoy your Pecan pie; however, I strongly recommend serving it at room temp. Due to custard like base, heating up prior to eating or eating while still hot will leave you with a gooey mess.
- Brandy Pecan Pie w/ Chocolate
- pie dough
- 4 oz butter
- 6 oz flour
- 1 tbsp sugar
- pinch of salt (kosher)
- water as needed
1. cut butter into the flour, salt and sugar. use your hands or two knives. When done the flour mixture should be about pea size pellets.
2. With 1 tbsp at a time, mix in ice water into the flour mixture (using your hand), just till a dough forms.
3. let rest in the cooler for about 20 mins or till pecan mixture is made. Let’s not forget, pie crust is key and everything to a good pie. Pie crust will make or break a pie; the same as quality bread will make a sandwich (but that is another recipe).
When every possible make your own crust. Pie dough will last in the cooler for about 3 days or better yet it will last in the freezer for about 6 months.
- 4 oz brown sugar
- 2 oz butter
- 2 each eggs
- 1 3/4 cup light corn syrup
- 1 shot of brandy
- 1 tsp vanilla
- 5 oz pecans
1. cream sugar and butter (notice the sugar is listed first, putting sugar in the bowl first will lessen the sticking of the butter to the bowl) in an electric mixer with a paddle attachment.
2. when butter mix is smooth, add eggs one at a time, waiting the first egg is incorporated prior to adding the next.
3. slowly add brandy and vanilla while the mixer is still on.
4. add the corn syrup and mix till fully incorporated.
5. remove dough from cooler and roll on a floured work surface to about 1/4” thick and just slightly bigger than a 9” pie tin (about 12 inches in diameter should work). Remember when rolling out pie dough, make sure your rolling pin and work surface are floured, just not over floured. First roll away then towards yourself while applying pressure; then rotate 90 degrees and repeat till desired thickness is reached.
6. gently roll the dough around the rolling pin, place the rolling pin on the edge of the tin and unroll over the tin. Tuck the dough down into the tin, cut off any access dough.
7. line the bottom of the dough with pecans then cover with filling.
8. bake at 400 degrees for 15 mins. turn oven down and bake at 325 for about 30 mins. the pie should be slightly cracked on top and a “firm giggle” like a jello mold when fully baked. let cool to room temp.
- 4oz chocolate (by weight)
- 4oz cream (by weight)