American Pie Council

2019 Amateur Entry

 

Bourbon Ginger Pecan

BOURBON GINGER PECAN PIE
NUT CATEGORY

crust

1 1/2 cup unbleached flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
7 tablespoons unsalted butter, chilled, cut into small cubes
1/4 cup Crisco vegetable shortening, chilled
1/4 cup ice water
3-4 graham crackers

Blend all dry ingredients except graham crackers together in food processor. Add butter, and using 1-2 second pulses, cut into dry ingredients until pea size particles form (about 6-8 pulses). Add the Crisco and again, pulse into the dough with about 6-8 pulses.

Pour dough into mixing bowl. Using a fork, slowly add the ice water until dough is evenly moistened. Use spatula to press dough together.

Remove dough and form a ball with your hands. Form into 6 inch disc and wrap in plastic wrap. Refrigerate at least 2 hours before using.

Grind up 3-4 graham crackers in food processor. Sprinkle crumbs on rolling surface and on top of the dough. Roll out dough to fit 9 inch pie plate, sprinkling more crumbs as dough is rolled out. Crimp edges. Blind bake crust (see instructions in single pie dough recipe).

Filling:

1 cup packed light brown sugar
1/2 cup Grade B (or dark) maple syrup
3 large eggs, lightly beaten
2-3 Tablespoons bourbon (adjust to taste)
1 Tablespoons molasses
4 Tablespoon unsalted butter
3 Tablespoons finely diced crystallized ginger (approx 1 oz)
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cup coarsely chopped pecans

Place large bowl over simmering water bath. Melt butter in bowl. Remove from heat and add maple syrup and brown sugar. Stir until smooth. Add eggs, stirring continually while adding. Stir until smooth. Add bourbon, salt, molasses and vanilla. Stir for about 20 seconds. Let rest, then stir again in 3 minutes until smooth. Repeat 1 more stirring in 3 minutes.
Place bowl again on simmering water bath. Stirring constantly cook until thermometer registers 130F.
Add ginger and pecans and stir until mixed.

Pour into blind baked pie shell. Bake at 275F for 40 min or until filling has set and slightly wobbly in the center. Remove from oven and let cool at least 4 hours.

Cream cheese decorative edging: (optional)
After pie thoroughly cooled, beat 4 oz softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla until smooth and creamy. Pipe decoratively around edge of pie. Keep refrigerated until 1 hour before serving.

Ron Bronitsky