Thursday, September 13, 2012

Chef Frank Brigtsen of New Orleans provides so many great tips on crust and baking in this video, you'll love every minute of it. And he teaches you to make fresh whipped cream on top of that. This recipe is a keeper for pecan lovers .Serves 8


Cooking time: 2 hours

    For the Dough

    • 1 cup all-purpose white flour
    • ½ tsp salt
    • 7 tbsp cold unsalted butter, grated
    • ¼ cup ice water

    For the Filling

    • ½ cup darkly roasted pecans, ground
    • 3 eggs
    • 1 cup granulated white sugar
    • 1 cup dark corn syrup
    • 2 tbsp unsalted butter, melted
    • 1½ tsp pure vanilla extract
    • ⅛ tsp salt
    • 1 cup medium pecan pieces

    For the Whipped Cream

    • 1 cup high quality cream
    • ¼ cup granulated sugar
    • ¼ tsp vanilla extract

    Special Equipment

    • hand grater
    • 10" pie pan


    Make the Dough
    1. To make the dough, sift the flour and  salt into a mixing bowl.  Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture
    2. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse grits or cornmeal
    3. Add the ice water and blend well until thoroughly incorporated.  Be careful not to overwork the dough.  Form the dough into a ball and place it on a lightly floured cutting board
    4. Roll out the dough, adding flour as necessary, to ⅛" thickness.  Place a 10" pie pan face-down on the dough and cut the dough to fit the pan, leaving a border of about 1"
    5. Line the pan with the dough, crimp and trim the edges, and refrigerate until ready to use

    Make the Filling

    1. In a mixing bowl, add the eggs and whisk until frothy, about 1 minute

    1. Add the sugar and whisk for 1 minute
    2. Add the corn syrup, melted butter, vanilla, and the ground roasted pecans.  Whisk until well blended.  Stir in the pecan pieces mixed with the salt and blend well

    Bake the Pecan Pie
    1. Preheat oven to 350º
    2. Pour the filling into the pie shell.  Bake for 40 minutes. Reduce heat to 325º and bake until the filling is browned on top and the crust is light golden brown, 30-40 minutes
    3. Remove from oven and cool at room temperature for at least 1 hour before serving
    Make the Whipped Cream
    1. Have a stainless still bowl chilled in the refrigerator
    2. Whisk together cream, sugar & vanilla to stiff peaks


    1. Pecan pies are so wonderfully decadent, I can only eat that on a special occasion, but it sure looks good.

    2. Can you give me directions for the roux for the GUMBO Z'HERBES, KALE, VEGGIES.

    3. Add the vegetable oil to a pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and green peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes.

      sorry for the late response!

    4. Although I love pecans, I usually pass on pecan pie because it's too sweet for my taste. I'd like to try your recipe and maybe cut down on the sweeteners.