Cook together with Kardea as she puts a decadent twist on a favorite vacation pie!
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Brown Butter Pecan Pie
DISH THANKS TO KARDEA BROWN
Level: Intermediate
Total: 4 hr 30 min (consists of cooling time).
Active: 30 min.
Yield: 8 portions.

Components.

Crust:.

1 1/4 cups all-purpose flour, plus more for dusting.
1 tablespoon sugar.
1/2 teaspoon kosher salt.
1 stick cold saltless butter, grated on the large holes of a box grater and frozen.
1/3 cup ice water, plus more if required.
1 large egg.

Filling:.

6 tablespoons saltless butter.
1 cup loaded light brown sugar.
1/2 cup light corn syrup.
1/4 cup molasses.
1 tablespoon bourbon.
2 teaspoons pure vanilla extract.
3 big eggs.
2 cups entire pecan halves.
1/2 teaspoon kosher salt.

Whipped Cream:.

1 cup cold whipping cream.
2 tablespoons confectioners' sugar.
1/4 teaspoon kosher salt.
1 tablespoon bourbon.

Directions.

Pre-heat the oven to 400 degrees F.

For the crust: Whisk together the flour, sugar and salt in a big bowl. Get rid of the butter from the freezer and work it into the dough by hand, working rapidly to keep the butter as cold as possible. (Cold butter flakes are the trick to a flaky crust.) Make sure to leave pea-size butter flecks noticeable. Gradually pour the ice water into flour mixture. Utilizing your hands, mix until a dough starts to form. Take care not to overmix. It needs to appear shaggy but cohesive.

Gently dust a clean work surface area with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, utilizing your hands to develop a thick outer edge. Utilize a fork to crimp the edges or your hands to pinch for a more expert appearance. Place in the freezer to chill for 15 minutes.

Eliminate from the freezer. Utilizing a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes till it starts to lightly brown. Get rid of from the oven and get rid of the parchment and pie weights.

Beat the egg and 1 tablespoon water in a little bowl. Brush the edges of the crust with the egg wash. Go back to the oven and bake till light golden, about 10 minutes. Get rid of and let cool completely before filling. Lower the oven temperature to 350 degrees F.

For the filling: Melt the butter in a small saucepan over medium heat. Slowly prepare the butter, letting it bubble and swirling the pan sometimes, up until it browns, about 5 minutes. Get rid of from the heat and allow to cool.

Whisk together the brown sugar, corn syrup, molasses, bourbon and vanilla in a big bowl. Blend in the eggs. Fold in the pecans and salt. Once combined, stir in the brown butter. Pour the filling into the crust.

Bake until the pie is golden brown, the filling is set and the internal temperature level measures 200 degrees F, 40 to 45 minutes. (Examine the pie after thirty minutes and camping tent the crust with foil if it is browning too quickly.) There should be a minor wiggle to the center of the pie. Cool completely on a wire rack.

For the whipped cream: Include the heavy cream to a large chilled bowl. Utilizing an electrical hand mixer fitted with the whisk attachment, whip on medium speed until soft, cloud-like peaks form. Turn the mixer speed to low and include the confectioners' sugar and salt. Carefully fold in the bourbon.

Slice the pie into 8 equal pieces and leading each slice with bourbon whipped cream.

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Kardea Brown's Brown Butter Pecan Pie|Food Network.