Pecan Fudge Pie
Nov 13, 2021 23:05:23 GMT -5
Post by Honoria on Nov 13, 2021 23:05:23 GMT -5
PECAN FUDGE PIE
Prep: 15 mins Cook: 1 hr Chilling time: 2 hrs Total: 3 hrs 15 mins Author: Joanna Cismaru Serves: 8
INGREDIENTS
▢½ recipe pie crust unbaked
▢1 cup light corn syrup
▢¾ cup brown sugar
▢⅓ cup cocoa powder
▢⅓ cup all-purpose flour
▢3 large eggs
▢¼ cup butter unsalted, softened
▢1 teaspoon vanilla extract
▢½ teaspoon salt
▢2 cups pecans chopped
Prepare pie crust: Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
Refrigerate the pie shell until ready to use. You'll need a 9-inch pie shell.
Prep the oven: Preheat the oven to 350°F.
Make the filling: To the bowl of your mixer add the corn syrup, brown sugar, cocoa powder, flour, eggs, butter, vanilla, salt and mix using the whisk attachment until smooth. Stir in half the pecans using a spatula. Pour the pecan mixture into the pie crust. Make sure there’s still about an inch of pie crust above the filling, since the filling will rise a bit while baking. Top with remaining chopped nuts.
Bake: Transfer the pie to the oven and bake for 55 to 60 minutes or until set. Cool completely at room temperature for at least 2 hours.
Slice and serve: Cut into slices and serve topped with whipped cream.
link
Pie Crust Recipe:
Prep: 15 mins Cook: 1 hr Total: 1 hr 15 mins Author: Joanna Cismaru Serves: 8
The Perfect Pie Crust Recipe requires only 5 ingredients and yields enough for both bottom and top crust. This Pie Crust is buttery, flaky and is perfect for sweet or savory pies.
INGREDIENTS
▢2 ½ cups all-purpose flour
▢1 tablespoon sugar
▢1 teaspoon salt
▢1 cup butter unsalted and cold, (2 sticks)
▢6-8 tablespoon ice water
INSTRUCTIONS
Add the flour, sugar and salt to a food processor and pulse a couple times to mix.
Add the butter to the food processor and pulse several times until the pieces of butter are pea size.
Add the ice water. Start with 6 tbsp of water (no ice cubes) and pulse again. Pinch the dough and if it doesn’t stick together between your fingers add the rest of the water, a tablespoon at a time, until the dough just begins to hold together.
Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.
Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 1/8 of an inch in thickness.
Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
Add your favorite filling to the pie.
Roll out the second disc. Gently place on top of the filling or cut into long strips to make a lattice. Trim the excess dough, if needed.
If making a double crust pie, make vents in the top pie crust if necessary using a sharp knife and brush it with egg wash, if preferred.
Bake the pie for 1 hour at 375 F degrees or until the crust is golden and starts to brown.
RECIPE NOTES
You can also combine some vegetable shortening into the crust, for example 1/2 cup butter and 1/2 cup shortening.
No food processor? No problem: If you don’t have a food processor, you can use a pastry cutter to cut the butter into the flour.
Freezing the pie crust: Place the pie dough in a freezer bag and freeze up to 3 months. When ready to use it, thaw the pastry overnight in the refrigerator. You can also freeze a baked pastry shell. (see the blind baking notes in the post) Cool the pie shell completely before transferring it to a freezer container or bag and freeze up to a month. Thaw overnight before using.
link
Prep: 15 mins Cook: 1 hr Chilling time: 2 hrs Total: 3 hrs 15 mins Author: Joanna Cismaru Serves: 8
INGREDIENTS
▢½ recipe pie crust unbaked
▢1 cup light corn syrup
▢¾ cup brown sugar
▢⅓ cup cocoa powder
▢⅓ cup all-purpose flour
▢3 large eggs
▢¼ cup butter unsalted, softened
▢1 teaspoon vanilla extract
▢½ teaspoon salt
▢2 cups pecans chopped
Prepare pie crust: Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
Refrigerate the pie shell until ready to use. You'll need a 9-inch pie shell.
Prep the oven: Preheat the oven to 350°F.
Make the filling: To the bowl of your mixer add the corn syrup, brown sugar, cocoa powder, flour, eggs, butter, vanilla, salt and mix using the whisk attachment until smooth. Stir in half the pecans using a spatula. Pour the pecan mixture into the pie crust. Make sure there’s still about an inch of pie crust above the filling, since the filling will rise a bit while baking. Top with remaining chopped nuts.
Bake: Transfer the pie to the oven and bake for 55 to 60 minutes or until set. Cool completely at room temperature for at least 2 hours.
Slice and serve: Cut into slices and serve topped with whipped cream.
link
Pie Crust Recipe:
Prep: 15 mins Cook: 1 hr Total: 1 hr 15 mins Author: Joanna Cismaru Serves: 8
The Perfect Pie Crust Recipe requires only 5 ingredients and yields enough for both bottom and top crust. This Pie Crust is buttery, flaky and is perfect for sweet or savory pies.
INGREDIENTS
▢2 ½ cups all-purpose flour
▢1 tablespoon sugar
▢1 teaspoon salt
▢1 cup butter unsalted and cold, (2 sticks)
▢6-8 tablespoon ice water
INSTRUCTIONS
Add the flour, sugar and salt to a food processor and pulse a couple times to mix.
Add the butter to the food processor and pulse several times until the pieces of butter are pea size.
Add the ice water. Start with 6 tbsp of water (no ice cubes) and pulse again. Pinch the dough and if it doesn’t stick together between your fingers add the rest of the water, a tablespoon at a time, until the dough just begins to hold together.
Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.
Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 1/8 of an inch in thickness.
Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
Add your favorite filling to the pie.
Roll out the second disc. Gently place on top of the filling or cut into long strips to make a lattice. Trim the excess dough, if needed.
If making a double crust pie, make vents in the top pie crust if necessary using a sharp knife and brush it with egg wash, if preferred.
Bake the pie for 1 hour at 375 F degrees or until the crust is golden and starts to brown.
RECIPE NOTES
You can also combine some vegetable shortening into the crust, for example 1/2 cup butter and 1/2 cup shortening.
No food processor? No problem: If you don’t have a food processor, you can use a pastry cutter to cut the butter into the flour.
Freezing the pie crust: Place the pie dough in a freezer bag and freeze up to 3 months. When ready to use it, thaw the pastry overnight in the refrigerator. You can also freeze a baked pastry shell. (see the blind baking notes in the post) Cool the pie shell completely before transferring it to a freezer container or bag and freeze up to a month. Thaw overnight before using.
link