how2heroes » Pecan Pie with Fresh Whipped Cream

Dessert & Baked Goods » Pecan Pie with Fresh Whipped Cream

Chef Frank Brigtsen of New Orleans provides so many great tips on crust and baking in this video, you'll love every minute of it. And he teaches you to make fresh whipped cream on top of that. This recipe is a keeper for pecan lovers.

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Serves 8

Ingredients

Cooking time: 2 hours

For the Dough

1 cup all-purpose white flour
½ tsp salt
7 tbsp cold unsalted butter, grated
¼ cup ice water

For the Filling

½ cup darkly roasted pecans, ground
3 eggs
1 cup granulated white sugar
1 cup dark corn syrup
2 tbsp unsalted butter, melted
1½ tsp pure vanilla extract
⅛ tsp salt
1 cup medium pecan pieces

For the Whipped Cream

1 cup high quality cream
¼ cup granulated sugar
¼ tsp vanilla extract

Special Equipment

hand grater
10" pie pan

How-to

Make the Dough

To make the dough, sift the flour and salt into a mixing bowl. Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture
Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse grits or cornmeal
Add the ice water and blend well until thoroughly incorporated. Be careful not to overwork the dough. Form the dough into a ball and place it on a lightly floured cutting board
Roll out the dough, adding flour as necessary, to ⅛" thickness. Place a 10" pie pan face-down on the dough and cut the dough to fit the pan, leaving a border of about 1"
Line the pan with the dough, crimp and trim the edges, and refrigerate until ready to use

Make the Filling

In a mixing bowl, add the eggs and whisk until frothy, about 1 minute
Add the sugar and whisk for 1 minute
Add the corn syrup, melted butter, vanilla, and the ground roasted pecans. Whisk until well blended. Stir in the pecan pieces mixed with the salt and blend well

Bake the Pecan Pie

Preheat oven to 350º
Pour the filling into the pie shell. Bake for 40 minutes. Reduce heat to 325º and bake until the filling is browned on top and the crust is light golden brown, 30-40 minutes
Remove from oven and cool at room temperature for at least 1 hour before serving

Make the Whipped Cream

Have a stainless still bowl chilled in the refrigerator
Whisk together cream, sugar & vanilla to stiff peaks

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Comments (7)

Posted Sunday, June 19, 2011, at 5:18 pm by Aleccia:

great pie!!!
Posted Friday, November 26, 2010, at 6:56 pm by a1911a:

A fantastic recipe! What a refreshing change from the commercial gunk that passes for pecan pie. My wife made this recipe and presented it at our Thanksgiving dinner. Although I wasn't looking forward to another "commercial" pecan pie, I had to try it after all the effort she put into it. Shocked is the only word that can describe the sensation that went through me with the first bite of this pecan pie. This is a delicious pie and one small slice isn't going to satisfy anyone! All seven guests gave it rave reviews. My wife said it was so easy to make that it will be a regular event in the future for our home. My thanks to Chef Frank Brigtsen - you are a master of your trade.
Posted Sunday, December 6, 2009, at 7:57 pm by Jennifer West:

I was surprised at how easy this was to make, its baking in the oven now and looks wonderful. I am a second year stay at home mom and am loving it since I am finally learning to cook. Thanks for all the people who post their videos!
Posted Friday, November 27, 2009, at 6:42 pm by detroitstylist:

This has always been my favorite pie, so I finally decided to make one using this recipe. I came out great, perfect, fantastic! I love anything sweet so I grabbed some of my carmal sundae topping and drizzled it over the top of the pie. It was marvelous. Thanks Chef.
Posted Tuesday, December 9, 2008, at 9:04 pm by John L.:

Pauline ~ How could this not be sweet with so much sugar? John
Posted Thursday, December 4, 2008, at 3:13 am by Pauline:

I made this pie for Thanksgiving this year (2008) and it was delicious! Not overly sweet as most Pecan pies are, and very easy to make, I highly recomend this pie.
Posted Sunday, November 9, 2008, at 3:22 am by DMV:

I would go to New Orleans just to meet this chef. Great advice and tips. And I agree that making your own whipped cream is worth it. Why go to all that trouble to make your own beautiful pie and then top it with anything but the freshest whipped cream.

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Pecan Pie with Fresh Whipped Cream