Special Equipment :
Serves: 1 – 9 Inch Pie
Pie Crust Ingredients
- 6 Oz Unsalted Butter, cold & cubed
- 2 Cup Pastry Flour
- 4 Tablespoon Confectioner Sugar
- 2 Teaspoons Salt
- 1/2 Teaspoon Baking Powder
- 4 1/2 Oz Cream Cheese
- 2 Tablespoon Heavy Cream
Pie Filling Ingredients
- 8 Oz Light Corn Syrup
- 8 Oz Molasses
- 7 Oz Condensed Milk
- 1 Vanilla Bean
- 4 Whole Eggs
- 1/2 Lb Pecans (halved & toasted)
- 1 Teaspoon Salt
Method:
Pie Crust
- Combine butter, flour, sugar, salt, baking powder, & cream cheese into a food processor
- Mix until they form a crumbly texture
- Slowly drizzle in cream until dough forms
- Remove from processor, flatten into a disk shape, & refrigerate 30 minutes
- Roll dough to 1/4 to 1/16 of an inch and cut to the desired shape for pie pans
- Line pie pan & crimp edges
- Refrigerate until filling is ready
Pie Bake
- Preheat oven to 400 degrees Fahrenheit
- lightly roll out the puff pastry dough
- Using your ring cutter, punch out rounds. If you do not have ring cutters use a clean glass or can as a template and trace around with a knife circle that’s slightly larger than the pie pan
- Using your rolling pin, add your dough sheet on the top of your pie tin & lightly dock the dough with a fork
- Add the pie crust to the fridge to chill
- Toast pecans for 5 minutes
- While toasting heat a pot with water to a simmer
- In a bowl, add corn syrup, molasses, condensed milk, salt, & vanilla lightly warm until all ingredients are dissolved
- In another bowl add eggs & whisk till slightly frothy
- Temper eggs with the molasses mixture
- Pull Pie pan with crust out of the fridge
- Add in liquid to fill crust 3/4 of the way up
- Add toasted pecans evenly on the top
- Egg wash the crust
- Bake for 25 – 35 minutes
- Let cool for 1-2 hours before diving in & serve with whipped cream or some ice cream
