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Thanksgiving: Brown Butter & Rum Pecan Pie

Source of Recipe


Bon Appétit, November 2005






List of Ingredients



• 2 Tender Pie Crust dough disks (recipe follows)
  
• 12 Tbsp (1-1/2 sticks) unsalted butter, divided
  
• 2 cups brown-sugar corn syrup, divided
  
• 2 cups sugar, divided
  
• 8 large eggs
  
• 6 Tbsp dark rum, divided
  
• 4 tsp vanilla extract, divided
  
• 2 large pinches of salt, divided
  
• 3 cups pecans (12 ounces), divided
  
• 3 cups chilled whipping cream
  
• 6 Tbsp (packed) golden brown sugar
  






Instructions



1. Position rack in bottom third of oven and preheat to 350° F. Roll one dough disk out on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch diameter glass pie dish. Trim overhang to 3/4-inch; fold under and crimp edge. Repeat with second dough disk to form second crust.
   
   
2. Cook 6 tablespoons butter in heavy medium skillet over medium-high heat until brown and fragrant, about 3 minutes. Whisk in 1 cup corn syrup, then 1 cup sugar. Cook until sugar dissolves and mixture is smooth, about 1 minute. Remove from heat; cool to room temperature, about 25 minutes. Using another medium skillet, repeat with remaining butter, corn syrup, and sugar.
   
   
3. Beat 4 eggs, 2 tablespoons rum, 2 teaspoons vanilla, and 1 pinch of salt in large bowl to blend. Gradually stir in sugar mixture from one skillet. Fold in 1-1/2 cups nuts. Repeat with remaining eggs, 2 tablespoons rum, vanilla, salt, sugar mixture and nuts in second large bowl. Pour each batch of filling into one crust.
   
   
4. Bake pies until crusts are golden and filling is puffed and set in center, about 45 minutes. Cool pies completely. (Can be made 1 day ahead. Cover pies loosely; let stand at room temperature.)
   
   
5. Beat whipping cream, brown sugar, and remaining 2 tablespoons rum in another large bowl until peaks form. Serve cream with pies.
   
   Makes 2 pies.
   
   ..........
   
   TENDER PIE CRUST
   
   • 2-3/4 cups all-purpose flour
   • 2 Tbsp sugar
   • 1-1/2 tsp salt
   • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
   • 7 Tbsp ice water, divided
   • 1-1/2 tsp fresh lemon juice
   
   Blend flour, sugar and salt in processor 5 seconds. Add butter. Using on/off turns, cut in butter until coarse meal forms (some butter may remain in 1/4-inch pieces). Mix 6 tablespoons water and lemon juice in small bowl. Add to processor. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry.
   
   Gather dough into ball; divide into 2 pieces. Shape each disk, wrap, and chill at least 2 hours and up to 1 day.
   
   Makes 2 dough disks.