Pastry Crust
Pecan Pie Filling
1 large egg yolk
Vanilla Ice Cream
1. Prepare Pastry Crust, Pecan Pie Filling and Vanilla Ice Cream according to directions.
2. Preheat oven to 375ºF.
3. Remove the pie plate from the refrigerator and fill it with cooled Pecan Pie Filling mixture.
4. Take 1 beaten egg yolk and brush the pie dough around the lip of the plate. Cover the pie with the top dough, press around the edges, and remove any excess dough. Score the dough with a fork in a crisscross pattern.
5. Bake in a preheated oven for 30 minutes.
6. Refrigerate until cold and serve topped with Vanilla Ice Cream.
Pastry Crust
3 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter; cooled
1 pinch sea salt
1 large egg
1. In a large bowl, combine the sugar, cooled butter and salt.
2. Add flour 1 cup at a time and mix.
3. Add 1 egg and mix well but do not overwork.
4. Divide the dough mixture into two portions two-thirds and one-third parts of the dough. Let the dough rest in a refrigerator for at least 2 hours, overnight if possible. Roll out the ⅔ portion of dough until its 13 inches in diameter. Place this layer in a buttered 10-inch pie plate. Leave any excess dough hanging over the edge of the plate. Place this dough in the refrigerator. Roll out the ⅓ portion of dough until its 11 inches in diameter. Refrigerate on waxed paper.
Pecan Filling
3 cups heavy cream
2 cups granulated sugar
1 pounds Pecan Valley Pecan Pieces
1. In a saucepan over medium heat, boil the heavy cream and sugar until reduced by one-half.
2. Add the pecans and cook for 5 minutes. Pour the cooked mixture into a bowl and refrigerate.
Vanilla Ice Cream
½ quart milk
6 large egg yolks
½ pounds granulated sugar
½ quart heavy cream
1 vanilla bean
1. Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat.
2. In a stainless bowl, whip the egg yolks and sugar until foamy. Strain the milk into the egg mixture.
3. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream.
4. Place the mixture in a refrigerator until cold.
5. Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.
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