With Thanksgiving just around the corner, if you’re on the fence about what to bring for dessert – look no further! For the next few days I will be sending you pie love. So pick one, or all three!
This pecan pie is extraordinary. . .I think it has a lot to do with the bourbon soaked vanilla I used, and the cream cheese pie dough couldn’t hurt either. If you don’t have bourbon soaked vanilla beans (I always keep a few vanilla beans steeping in my bourbon) feel free to add a splash of good bourbon.
Cream Cheese Pie Dough Adapted from marthastewart.com
1 stick of unsalted butter, cold
4 ounces of cream cheese, cold
1 Tablespoon sugar
1/2 teaspoon coarse kosher salt
1 1/2 cups + 2 Tablespoons flour
1/4 cup heavy cream
In a food processor, blend the butter, cream cheese, sugar, and salt together. It’s okay if it’s still in large chunks. Add the flour and process. Then add the heavy cream and process until the dough just comes together in a ball.
The dough should be nice and soft. Scoop the dough onto a sheet of plastic wrap and pat into a disk and wrap well. Refrigerate for an hour.
When the dough is ready, on a clean (floured surface) roll it as thinly as possible without tearing it, and cut it into large circles (I used a 3 7/8 circle cutter). Then place the circles in a muffin pan that has been sprayed with nonstick spray (I used ceramic muffin pans and had no issue with sticking).
Continue to roll out the dough and cut until all of it has been used. Place 5 pecans in each uncooked pie shell and pour filling over the top (do not overflow!).
Baked at 325 degrees for 25-30 minutes.
Carefully remove the pies from the muffin pan and let cool completely on a wire rack. These can sit out for a few hours, but any longer than that and they should be refrigerated.
Pecan Pie Filling Adapted from mom’s recipe
3 eggs, beaten (I like to blend the eggs in my commercial blender and strain through a sieve, but it’s optional)
1 cup sugar
1/2 cup light corn syrup
1 Tablespoon melted butter
1 teaspoon vanilla bourbon, or bourbon
Shelled pecan halves to line the crust (I used about 5 per mini crust)
Whisk together the eggs, sugar, corn syrup, and melted butter. Add the vanilla (or bourbon).
Makes about 15 mini pies.