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Nov 092012

Pecan Pie With Brownie Crust

Well it’s Friday and it’s that time again for a recipe from my Sunday Night Football Cookbook! This recipe is by chef Kirk Parks at Rathbun’s Restaurant in Atlantic, Georgia.  As this magazine is from 2008, I’m not sure if he still works there but if he doesn’t, I think they’re missing out. Have some friends in Atlanta and maybe they could find out for me! This recipe sounds so Yummy that I might just make it real soon to make sure it’s as good as it sounds for when we have company during the holidays. It’s also National Georgia Pecan Month so it’s a perfect sweet treat for November or any time the sweet tooth starts to feel lonely!

Pecan Pie With Brownie Crust
  • 2 large eggs
  • 1 teas vanilla extract
  • 10 tbsp unsalted butter
  • 1-1/4 cups sugar
  • ¾ cup unsweetened cocoa powder
  • ¼ teas salt
  • ½ cup flour
  • 1 cup packed light brown sugar
  • 1 cup light corn syrup
  • 4 large eggs
  • 1 tbsp vanilla extract
  • ½ cup unsalted butter, melted
  • 3 tbsp whiskey (optional but not for us!)
  • 4 cups chopped pecans
  • ½ cup heavy cream
  • 1 cup milk
  • ½ vanilla bean, split
  • 3 large egg yolks
  • ½ cup sugar
  2. In a small bowl, beat the eggs and vanilla and set aside.
  3. Put the butter, sugar, cocoa powder and salt in a large metal bowl and set it over a pan of simmering water and stir until the butter is melted and the mixture is warm.
  4. Remove bowl from pan; whisking constantly, add the egg mixture and continue to whisk until thoroughly incorporated.
  5. Beat in the flour, then spread the batter evenly in a 9-inch round cake pan that is 2-inches deep.
  6. Bake in a 325 degree oven for 15 minutes and then cool to room temperature; leave oven on.
  8. In a large bowl using an electric mixer, beat the sugar and corn syrup until very smooth, about 3-4 minutes.
  9. Add the eggs and vanilla and beat until just combined.
  10. Add the butter and whiskey, if using, and beat until just combined.
  11. Fold in the pecans and pour mixture into the baked and cooled crust
  12. Bake for 45 minutes, until firm in the center, then cool to room temperature on a wire rack.
  14. In a small saucepan, combine the cream and milk; scrape the vanilla bean and add the seeds and bean to the pan.
  15. Bring to a simmer and then remove from the heat and let steep for 30 minutes; remove the vanilla bean.
  16. In a medium bowl, whisk the egg yolks and ¼ cup of the sugar until smooth.
  17. Stir in the remaining ¼ cup sugar into the milk mixture and bring to a bare simmer.
  18. Whisk about ½ cup of the milk mixture into the egg mixture and then slowly pour the egg mixture into the saucepan and whisk to combine.
  19. Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon, do NOT boil.
  20. Pour through a fine-meshed sieve set over a bowl, then set the bowl in a larger bowl of ice water and cool to room temperature.
  21. Serve slices of the pie drizzled with the sauce.


Chef Parks says the vanilla sauce can be made a day ahead and kept covered in the frig…………enjoy!

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