SPICED PECAN PIE CRUST
From the Cuisinart website. It sounds like it would be amazing for a cheesecake crust or a pumpkin pie! The original recipes says you need a spice grinder to grind one whole cinnamon stick and one whole nutmeg with the pecans. I am altering it and substituting 1 tsp of cinnamon and 1/2 tsp of nutmeg. So you may want to base it a little on taste. Chop the pecans in a mini-food chopper if you have one!
Provided by SarahBeth
Categories Dessert
Time 25m
Yield 1 pie crust, 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.
- Place the spices, pecans, graham cracker crumbs and sugars in a medium bowl. Whisk to combine.
- Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may not be needed.
- Press the mixture into and up the sides of the prepared pie plate.
- Bake in the preheated oven for 10 to 12 minutes.
SPICED PECAN PIE
Categories Ginger Dessert Bake Pecan Winter Anise Cinnamon Clove Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- On a lightly floured surface with a floured rolling pin roll out pastry dough into a 17-inch round (about 1/8 inch thick). Fit dough into a 10-inch glass pie plate (1 1/2 quarts), and crimp edge decoratively. Chill shell, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- In an electric coffee/spice grinder finely grind anise seeds. In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (caramel will harden before dissolving).
- In a bowl whisk together remaining 3/4 cup sugar, eggs, spices, and salt. Remove pan from heat and cool caramel mixture until it stops bubbling. In a slow stream carefully whisk caramel mixture into egg mixture. Spread pecans in shell and pour in filling, tapping down pecans to coat thoroughly.
- Bake pie in middle of oven until crust is pale golden, 40 to 45 minutes (filling will not be set), and transfer to a rack to cool completely (filling will continue to set as pie cools).
- Serve pie with ice cream.
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