Honey-Pecan Pumpkin Pie
Source of Recipe
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6 T. sugar
3 T. honey
3 T. butter
pinch of salt
1 C. pecan halves (about 4 oz.)
one 9" pie crust, unbaked
1/2 C. sugar
1 T. cornstarch
1 1/2 t. ground cinnamon
3/4 t. ground allspice
1/4 t. salt
1/8 t. ground ginger
15 oz. solid pack pumpkin
1/3 C. honey
1 C. whipping cream
4 eggs
1 C. chilled whipping cream
2 T. honey
Place lg. piece of foil on work surface. Stir sugar, honey, butter
and salt in heavy med. skillet over med-low heat until sugar
dissolves, butter melts and syrup comes to simmer. Add pecans. Cook
until syrup turns deep caramel color and bubbles thickly, stirring
nuts occasionally to coat, about 9 min. Scrape onto foil. Working
quickly, separate nuts with spoon. Cool completely. Place in airtight
container.
Position rack in lowest third of oven and preheat to 350F. Roll
out dough disk on floured surface to 12-13" round. Transfer to 9"
glass pie dish. Fold overhang under; crimp edge, forming high-standing
rim. Stir sugar and next 5 ingredients in lg. bowl. Whisk in pumpkin
and honey, then cream and 3 eggs. Beat 1 egg in sm. bowl to blend.
Brush inside of crust with some of beaten egg. Pour filling into
crust. Bake pie until filling is slightly puffed and begins to
crack at edges, covering crust with foil if browning too quickly,
about 1 hr. Cool on rack.
Beat cream and honey in med. bowl until stiff peaks form. Spoon
into pastry bag fitted with star tip. Pipe rosettes of cream atop
pie. Garnish with candied nuts. Serve, passing extra nuts separately.
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