This is quite possibly the most amazing, fantastic pecan pie yet, girlfriends. I was watching FoodTV, and chefs were talking about their very favorite desserts. One of them was this recipe, from Brigsten’s Restaurant in New Orleans. I was intrigued because it was made with roasted ground pecans in the filling.
So I went online, sure enough, I found not only the recipe, but a video from the Chef, himself! Is this cool or what???
It looks identical to the one they showed on television, except they served it with a caramel sauce, instead of whipped cream, which would take it still to another level. So I’ll try and find a caramel sauce, but in the meantime I couldn’t wait to post this.
Frank Brigsten is amazing in this video. I think I’m in love! He’s so calm, and explains things so well, he makes it look so simple.
It’s not exactly pecan pie season, but this looks like a keeper for sure. I’ll be trying it this fall.
Take time to watch the video, it’s so worth it…
If you don’t have a current version of Adobe Flash Player, you will need to download it to access the video. It’s worth the trouble, though, pinkie swear. ~ jan
And here is the recipe…
Cooking Time: 2 hours
For the Dough
* 1 cup all-purpose white flour
* 1/2 tsp salt
* 7 tbsp cold unsalted butter, grated
* 1/4 cup ice water
For the Filling
* 1/2 cup darkly roasted pecans, ground
* 3 eggs
* 1 cup granulated white sugar
* 1 cup dark corn syrup
* 2 tbsp melted unsalted butter
* 1-1/2 tsp pure vanilla extract
* 1/8 tsp salt
* 1 cup medium pecan pieces
For the Whipped Cream
* 1 cup high quality cream
* 1/4 cup granulated sugar
* 1/4 tsp vanilla extract
* hand grater
* 10" pie pan
Preheat oven to 350 degrees
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 1/8" 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
2. Add the sugar and whisk for 1 minute
3. Add the corn syrup, melted butter, vanilla, 1/8 tsp of salt, and the ground roasted pecans. Whisk until well blended. Stir in the pecan pieces and blend well
Bake the Pecan Pie
1. Pour the filling into the pie shell. Bake at 350 degrees for 40 minutes. Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 30-40 minutes
2. 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