Pecan Pie with Rum Cream

Pecan Pie with Rum Cream

Make on 8-inch pie. Rum Cream makes 1 cup. Cream Short Pastry makes 2 8 or 9- inch pies.


Pecan Pie:

1 recipe Cream Short Pastry (see previous recipe)
3 large eggs
1 cup dark brown sugar (about 8 ounces)
1/4 cup light corn syrup
1/4 cup dark rum
1/4 teaspoon salt
1 cup pecans (about 5 ounces), toasted and coarsely chopped
1/2 stick unsalted butter, melted (2 ounces or 4 tablespoons)

Cream Short Pastry:

1 cup heavy cream
1/3 cup light corn syrup
1/4 cup granulated sugar
1 teaspoon finely minced orange zest
6 ounces bittersweet chocolate, chopped into small chunks
6 ounces semisweet chocolate, chopped into small chunks
2 1/2 teaspoons vanilla extract
• pinch salt
2 teaspoons unsalted butter,

Rum Cream:

1 cup heavy cream
3 tablespoons dark rum
4 tablespoons superfine sugar

Preheat oven to 375°F.

  1. Make half of a recipe of Cream Short Pastry dough (1 disk) and chill.

Cream Short Pastry Recipe:

  1. In a large mixing bowl, sift together the flour and salt.

  2. Cut in the butter with two knives or a pastry cutter until the mixture resembles coarsely ground cornmeal and the butter pieces are about the size of small peas.

  3. Whisk the egg and sour cream (or crème fraîche) together until completely combined; gradually add it to the flour mixture. Gently mix with your hands just until the dough begins to come together. (Note: Work the dough as little as possible or it will be tough.)

  4. Turn the dough out onto a floured work surface or silicone mat. Flatten the dough into one disk and one rectangle for lattice-topped pies or two disks for regular pies. Sprinkle with a little flour and wrap well with plastic wrap; chill in the refrigerator until firm but malleable, about 1 hour, before rolling out. (This will relax the dough and prevent the butter from melting when handled).2. Remove the Cream Short Pastry dough disk from the refrigerator and allow to soften slightly. Roll out on a floured surface or silicone mat to form a 12-inch round, about 1/4-inch thick. Transfer the round to an 8-inch, glass pie dish, then fold the edges under to form a high-standing rim; flute the edges by pinching the dough between your thumb and forefinger all the way around the pie. Chill the pastry shell for 30 minutes before filling.

  5. In an electric stand mixer fitted with the whisk attachment, beat the eggs until fluffy and lighter in color; add the brown sugar, corn syrup, rum, and salt. Continue beating until the sugar has completely dissolved. Stir in the pecans and the melted butter.

  6. Pour the pecan mixture into the chilled pie shell; bake in the preheated oven until a skewer inserted into the filling comes out clean, about 40 to 45 minutes.* Cool for 1 hour, then serve garnished with Rum Cream (recipe follows).

Rum Cream Recipe:

  1. In an electric mixer fitted with the whisk attachment, beat the heavy cream to soft peaks; add the rum and sugar and continue beating to medium peaks.

2.Serve with Pecan Pie.

*Note: If the edges of the pie are brown, but the pie has not set, gently place aluminum foil around the perimeter of the pie, covering just the crust, and continue baking.

Make It Ahead: Bake the pie up to one day ahead.

Variation: Garnish with warm chocolate sauce.

B-man :smiley: