AWARD–WINNING, GHIRADELLI–CHOCOLATE, MAKER’S MARK–BOURBON, PECAN PIE WITH SALTED CARAMEL & WHIPPED CREAM

       I just won a prestigious pie baking contest with this one! It was quite amusing.  I was lined up along side a bunch of elderly women, and my pecans spanked their apples! Here, food is everything, and it was judged by actual pastry chefs disciplined in the culinary arts. (In case it's not clear, I'm very proud, right now)

      This is a dangerous pie. Wrap your lips around it at your own risk. I recently informed a very good friend, Iva, that it's quite possibly the worst thing for one’s health, which can be placed in one’s mouth besides a crack pipe. 

       I often indulge, and other times, I fast. One seems to amplify the positive effects of the other. Of course I’m not going to drivel on about fasting. This blog entry is devoted to fearless decadence. Among the list of unhealthy ingredients are copious dairy fats, simple sugars, salt, and even bourbon whiskey! Furthermore, it can be acutely dangerous if you’re unfortunate enough to be allergic to nuts – it may then kill you. But at least you’d die with some pretty fucking awesome southern gourmet in your sexy, edematous gullet.

So it is dangerous, but is it sexy? There’s quality chocolate, alcohol and nuts. Someone may get hurt (or even pregnant).

START WITH THE FLAKY CRUST:

2 ½ cups cake flour sifted twice
1 tablespoon sugar
1 teaspoon salt
2 sticks of very cold unsalted butter (or one large block of Plugra)

       Whisk flour, sugar and salt. Cut the VERY cold, unsalted butter into small cubes and sprinkle over the flour while working them in with a pastry blender. A Kitchen Aid quality mixer makes this process easy. Stop when the butter pieces are the size of tiny peas/pellets. Very slowly, add about a half-cup of ice-cold water and knead the dough. Form a disc and wrap in plastic, then chill in the fridge for a few hours before rolling it out and lining your pan. Keep refrigerated until ready to bake.

*It’s important to keep every thing as cold as possible in order to not let the butter melt. This makes for a very flaky crust when the pockets of butter do melt. I actually chill the dry ingredients and place the mixing bowl in the freezer for a few minutes. Another secret ingredient to be used sparingly if you need more moisture is freezer-cold vodka. It has neither aroma nor taste, and the alcohol will evaporate when baking.

FILLING:

5 tablespoons unsalted butter (prefer Plugra)

1 cup packed light brown sugar

3 tablespoons of quality Bourbon such as Maker’s Mark

¾ cup light corn syrup

1 ½ teaspoons flaky gourmet sea salt

2 cups chopped, lightly toasted pecans

4 ounces of Ghirardelli semi-sweet chocolate chips

2 teaspoons pure vanilla extract

3 eggs, lightly beaten (save a small amount of egg white)

       In a medium saucepan, add corn syrup, butter, sugar and salt. Bring to a boil then cool to room temperature. Whisk in eggs and vanilla; then stir in the chocolate and pecans. Brush the pie crust with egg whites, then pour the mixture into the pie pan and bake at 350 for 45-55 minutes. Tent the edges loosely with foil to keep from browning too quickly. I take the foil off and brush the crust edges with a small amount of olive oil so that it browns perfectly for the last 10 minutes.

SALTED CARAMEL AND WHIPPED CREAM TOPPING:

Caramel: Add one cup of sugar and a ¼ cup of water in a small saucepan and dissolve the sugar bringing to a boil. As it darkens, remove from heat and whisk in ¾ cup of heavy cream. Stir in 3 ½ tablespoons of unsalted butter and one teaspoon of salt. Allow the sauce to cool.

Cream: Whip one pint of cream, one tbsp of confectioner’s sugar, ½ tsp of vanilla extract, and one ounce of softened cream cheese to soft peaks.

Serve dollops of cream with the pie and drizzle with salted caramel garnished with a pinch of flaky sea-salt.

Creative/gifted minds will discover additional uses for whipped cream and caramel.