American Pie Council

2011 Contest Recipe

Pumpkin Pecan Surprise Pie

Alberta Dunbar
Category: Pumpkin
Pumpkin Pecan Surprise Pie
Serves 6-8
Crisco Classic Pie Crust
1 1/3 all-purpose flour
1/2 tsp salt
1/2 stick Crisco all vegetable shortening
3 to 6 tbsp ice water
Preheat oven to 400 degrees. Spoon flour into measuring cup and level. Mix flour and salt in a medium bowl. Cut in shortening using pastry blender or 2 knives until flour is blended and forms pea-size chunks. Sprinkle with 1 tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on lightly floured board to fit a 9-inch pie plate with 1/2 inch overlap. Turn into pie plate and flute edges and prick bottom with fork. Bake at 400 degrees for 10 minutes or until golden brown. Cool on rack completely before filling.
First Layer:
12 oz cream cheese, softened
2 tbsp heavy cream
1/4 cup sugar
1 large egg, slightly beaten
3/4 cup finely chopped candied pecans
3/4 tsp vanilla extract
Combine first 3 ingredients in a medium bowl, beat well on high. Add egg and beat to combine. With spoon, stir in nuts and extract. Spread in shell evenly, smooth top set aside.
Second Layer:
15 oz. can pumpkin
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 tsp pumpkin pie spice
1/4 tsp salt
2 large eggs, slightly beaten
12 oz can evaporated milk
Combine first 5 ingredients in a large bowl. Beat to mix well. Beat in egg. Gradually stir in milk with a spoon, mix well. Slowly pour over first layer. To prevent over-browning, cover outer edges with foil or pie ring. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool on rack and chill until set for about an hour.
Topping and Garnish:
2 cups heavy cream
1/4 cup sifted powdered sugar
1 tsp vanilla extract
1 cup candied pecans, ground
Combine all ingredients in a medium bowl. Beat on high until stiff. Fit pastry bag with large rosette tip. Pipe large rosettes. Sprinkle nuts around pie. Pipe smaller rosettes and then sprinkle nuts in a row of small rosettes ending with nuts in center.