Chris's Pumpkin Pecan Pie

Recipe Ingredients

2 cups	320g / 11oz	Firmly packed brown sugar
4 tablespoons	60ml	Butter - softened
1 1/3 cups	194g / 6.8oz	Pecan halves
6		Eggs
4		Egg yolks
2 cups	474ml	Pumpkin puree
2 tablespoons	30ml	Flour
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Salt
4 cups	948ml	Whipping cream
3/4 cup	148g / 5.2oz	Confectioner's sugar - for garnish
		Tart Pastry
1 1/2 cups	93g / 3.3oz	Flour
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Unsalted butter - chilled and cut into
1		Egg
2 tablespoons	30ml	Cold water

Recipe Instructions

1. Prepare 2 unbaked tart shells. Preheat oven to 400F. 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 2/3 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 325F. 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.

Source:
the California Culinary Academy

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