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Rania’s Recipes: Pecan Pie 2 Ways

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(Photo Courtesy of Rania Harris)

(Photo Courtesy of Rania Harris)

Thanksgiving is a little over a week away and if you’re looking for some delicious desserts to make, be sure to check out these recipes from Rania Harris!

Pecan Pie with Kahlúa and Chocolate Chips

  • ½ cup sugar
  • ¼ cup unsalted butter – room temperature
  • 1 tablespoon all purpose flour
  • ¾ cup dark corn syrup
  • 1/4 cup Kahlúa
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup chopped pecans
  • ½ cup semisweet chocolate chips
  • 1 – partially baked 9-inch pie shell (see recipe)
  • 1 cup chilled whipping cream
  • Toasted pecan halves for garnishing

Directions:

Preheat oven to 375 degrees. Beat sugar and butter in a medium bowl until smooth. Add in the flour. Gradually beat in the corn syrup, Kahlúa and vanilla. Mix in the eggs and then the chopped pecans.

Sprinkle chocolate chips over the bottom of the crust. Pour filling into the prepared crust.

Bake the pie until the filling is puffed around the edges and just set in the center, covering the edge of the crust with foil if browning too quickly; about 45 minutes. Transfer the pie to a cooling rack and cool completely.

Beat cream in a medium bowl until peaks form. Drop the whipped cream in small dollops around the edge of the pie or pipe a decorative edge of whipped cream using a pastry bag fitted with a star tip. Place pecan halves atop the whipped cream border.

Serves: 8

Bourbon Orange Pecan Pie with Bourbon Cream

  • 1 partially baked 9-inch pie shell (see recipe)
  • 1 cup (packed) golden brown sugar
  • 1 cup light corn syrup
  • ¼ cup (½ stick) unsalted butter, melted
  • 3 large eggs
  • 3 tablespoons finely chopped candied orange peel
  • 3 tablespoons bourbon
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups pecan halves (toasted)
  • 1 cup chilled whipping cream
  • 2 tablespoons sugar
  • 1 tablespoon bourbon

Directions

Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature. )

Using electric mixer beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1-tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream.

Crust:

Ingredients

  • 2 cups bleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 sticks chilled unsalted butter – cut into pieces
  • 3 tablespoons chilled Crisco
  • 4 tablespoons ice water (more if needed)
  • 2 teaspoons fresh lemon juice


Directions:

Combine flour, salt and sugar in bowl of food processor, process for 30 seconds. Add butter and shortening and process until coarse meal forms. Add ice water and lemon juice and process until dough gathers into a ball. Divide into 2 equal balls. Flatten 1 ball into a disk

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhangs under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375 degrees.

Line piecrust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans and continue with recipe.

Yield: 2 crusts

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