Featured Recipe: Butterscotch Pecan Pie

Yields one pie

Ingredients

Brown Butterscotch Drizzle

¾ cup butter
1 ½ cup dark brown sugar
1 teaspoon lemon juice
1 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon Scotch whisky
1 teaspoon salt

Flaky Pastry

1 ½ cups all purpose flour
½ teaspoon salt
⅔ cup cold butter
⅓ cup ice cold water

White Chocolate Whipped Ganache

½ cup heavy cream
2 tablespoons honey
1 cup white chocolate (Orelys preferred)
1 ¼ cup heavy cream

Pecan Praline Pie Filling

½ cup butter
¼ cup maple syrup
¼ cup honey
1 cup brown sugar
1 egg
1 tablespoon bourbon whisky
½ teaspoon salt
2 ½ cups pecan halves

Directions

Butterscotch Drizzle (can be made days ahead)

Brown the butter, then whisk in brown sugar and lemon juice and stir to combine. The mixture will look like wet sand.
Bring to a boil then reduce to a slow steady boil and continue cooking, stirring frequently for 2-3 minutes, until the mixture looks smooth rather than grainy. At first the butter and brown sugar may seem to be separated but it will come together as it cooks. Stand back a little (as the mixture will sputter a bit) and add the heavy cream.

Stir to combine then return to a low steady boil. Cook for another 4 minutes, stirring frequently. Add the vanilla, Scotch (if using) and sea salt. Stir to combine.

Allow to cool completely and keep in cooler when not using.
Rewarm gently before serving in a saucepan over low heat or in the microwave for 20-30 seconds. Do not bring to a boil when rewarming.
Whisk well and drizzle over edges of whipped ganache.

Flaky Crust (made at least a day ahead but can be made week prior, then roll out day after dough and forming in crusts and freezing)

In a large bowl, whisk together the flour and salt.
Add the cold, cubed butter to the flour mixture and toss the cubes through the flour until each piece is well coated.
Use your fingers to “cut” the butter into the flour by pressing the cubes between your fingers, flattening them into big shards. Toss the butter through the flour as you work, re-coating the pieces. Continue until the largest pieces of butter are about the size of walnut halves (some pieces will be smaller).
Make a well in the center of the flour-butter mixture. Add 1/4 cup of ice water to the well, keeping extra water on hand.
Using a tossing motion with your hands, mix the water into the flour-butter mixture. As the dough begins to come together, switch to a kneading motion until the dough holds together.
Check the dough: it should hold together easily but look rough and slightly crumbly. If it's too dry, add more water (1 tsp at a time) until it holds together. If it's too sticky, sprinkle in a little more flour.
Form the dough into a flat, even disk.
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to 1 hour.
On a lightly floured surface, roll out the dough to about 1/2 inch (1 cm) thick. Shape doesn’t matter, just focus on thickness. Brush off any excess flour from the surface of the dough.
Fold the dough in half horizontally, then fold it again into quarters.
If the dough feels sticky or soft, re-wrap it in plastic wrap and refrigerate for 30 minutes before proceeding.
After the dough has chilled, roll it out again to 1/2 inch (1 cm) thick. Brush off any excess flour and fold it in half horizontally, then fold it into quarters again.
Tuck the ends of the dough under to form a round disk. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle.
Gently transfer the dough to a 9-inch metal pie plate, pressing it into the edges of the plate.
Trim any excess dough, leaving a small overhang. Fold the overhang under and crimp the edges for a decorative finish.
Place the pie crust in the freezer for at least 15 minutes before filling or baking.

Whipped Ganache (day prior to finishing)

Heat the smaller portion of whipping cream (½ cup) with the glucose and the invert sugar.
Slowly pour the hot mixture over the melted ORELYS 35% chocolate.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the larger portion of whipping cream (¼ cup). Mix in the electric mixer again.
Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.

Pecan Praline Pie (day of baking)

Heat oven to 425F.
Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes.
Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes.
Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
While the syrup mixture cools, combine sugars, eggs, bourbon, vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
Remove pie crust from freezer and place pecans along the bottom of the crust.
Carefully pour the filling over the pecans. Place the pie plate on a sheet tray and bake for 10 minutes.
Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
Cool at room temperature for 30 minutes and chill in cooler, can be held in cooler for up to 3 days or left at room temperature for up to 2 hours.