Chris's pumpkin pecan pie

Yield: 16 Servings

Measure Ingredient
2 cups Firmly packed brown sugar
4 tablespoons Butter -- softened
1⅓ cup Pecan halves
6 \N Eggs
4 \N Egg yolks
2 cups Pumpkin puree
2 tablespoons Flour
½ teaspoon Ground cloves
½ teaspoon Ground cinnamon
1 teaspoon Salt
4 cups Whipping cream
¾ cup Confectioner's sugar -- for
\N \N Garnish

~----Tart Pastry----- 1½ cups flour 1 teaspoon sugar ½ teaspoon salt ½ cup unsalted butter -- chilled and cut into 1 egg 2 tablespoons cold water

1. Prepare 2 unbaked tart shells. Preheat oven to 400 degrees F. Line unbaked shells with aluminum foil and fill with dried beans or metal pie weights. Bake 12 minutes; remove foil and beans. Set shells aside to cool completely. Mix ⅔ cup brown sugar and butter. Spread half of mixture in bottom of each of the cooled tart shells. Dot each shell with half the pecans and bake 10 minutes; set aside.

2. While pastry bakes, mix eggs, egg yolks, pumpkin puree, flour, remaining brown sugar, cloves, cinnamon, salt, and 2 cups whipping cream.

3. Reduce oven to 325 degrees F. Place an equal amount of filling in each pastry shell; bake until a knife inserted into pie is dry when removed (about 45 minutes). Cool.

4. Beat remaining cream with confectioners' sugar and pipe onto pies at serving time.

Makes two 8-inch pies, serves 12 to 16.

Tart Pastry

1. Place flour, sugar, and salt in a medium mixing bowl or in work bowl of food processor. Cut butter into flour using a pastry blender or 2 knives, or with quick on-and-off bursts if using food processor. Beat together egg and the water. When flour mixture resembles coarse crumbs, stir in egg-water mixture; mix only until dough begins to hold together.

2. Divide dough in half and press each half into an 8-inch tart pan.

Refrigerate for 1 hour or wrap carefully and freeze for up to 1 month. Use as directed in recipe.

Makes one 11-inch tart shell, two 8-inch tart shells, or fourteen 3-inch miniature tart shells.

Recipe By : the California Culinary Academy File

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