Pie. It’s the beloved bring-along holiday dessert! Pie is now more popular than ever with savory and sweet shops popping up all over the city like A La Mode Pies, Pie Bar and High 5 Pie.
Don’t forget about the ever popular Art of the Pie workshops from pie aficionado Kate McDermott. She even holds Pie Camp® Retreats – now that sounds like a camp I’d like to go to!
But back to the pie – The holidays are coming up and that means lots of pie! Apple, pumpkin, pecan — everyone has a favorite.
Why not get a little creative with the classics? Toss some cranberries into your apple filling, or add a little chopped rosemary. You can have some fun with the crust too: I like to add goodies such as fine chopped walnuts or almonds, citrus zest, or even poppy seeds.
A slice of Apple Cranberry Pie with Cheddar Cheese Crust!
Photo by Kathy Casey Food Studio®.
Maybe everyone wants something different – pecan or pumpkin? Just a little bite of this or a tiny slice of that. Well, I have the perfect fix: my “Gimme Both” Pumpkin-Pecan Pie has a luscious layer of pumpkin filling and another of sweet pecan! Top it with a poof of bourbon whipped cream and everyone wins!
Oh, and one more thing – pie for breakfast? Yes please! It’s the holidays – go ahead and splurge a little!
–Kathy
“Gimme Both” Pumpkin Pecan Pie With Bourbon Whipped Cream
Makes 1 9-inch pie.
1 9-inch uncooked pie shell (recipe follows)
Pumpkin Layer
3/4 cup canned pumpkin
1/4 cup sugar
1 egg
3 Tbsp. sour cream
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/4 tsp. salt
Pecan Layer
1/2 cup dark brown sugar
3/4 cup dark corn syrup
2 eggs
1 Tbsp. butter, melted
1 tsp. vanilla
1 cup pecans, halves or pieces
Bourbon Whipped Cream
1 cup whipping cream
3 Tbsp. sour cream
3 Tbsp. light brown sugar
1 Tbsp. bourbon
Preheat oven to 425 degrees F.
In a medium bowl whisk together the Pumpkin Layer ingredients. Set aside.
In another bowl combine all the Pecan Layer ingredients except the pecans and mix until smooth, then stir in pecans.
Place the pumpkin mixture into the unbaked pie shell, then very carefully spoon the Pecan Layer over the top, being careful to keep the layers separate. Bake in a preheated 425-degree oven for 15 minutes, then reduce heat to 350 degrees and bake pie for another 25 – 30 minutes or until the filling is slightly puffy and pecan layer is just set.
Cool on a wire rack.
To make Bourbon Whipped Cream: In a large bowl whip cream, sour cream and sugar until lightly whipped. Stir in bourbon.
Serve pie with dollops of Bourbon Whipped Cream. Store pie covered and refrigerated.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
