This is quite possibly the most amazing, fantastic pecan pie yet, girlfriends.  I was watching FoodTV, and chefs were talking about their very favorite desserts.  One of them was this recipe, from Brigsten’s Restaurant in New Orleans.  I was intrigued because it was made with roasted ground pecans in the filling.

So I went online, sure enough, I found not only the recipe, but a video from the Chef, himself!  Is this cool or what???

It looks identical to the one they showed on television, except they served it with a caramel sauce, instead of whipped cream, which would take it still to another level.  So I’ll try and find a caramel sauce, but in the meantime I couldn’t wait to post this.

Frank Brigsten is amazing in this video.  I think I’m in love!  He’s so calm, and explains things so well, he makes it look so simple. 

It’s not exactly pecan pie season, but this looks like a keeper for sure.  I’ll be trying it this fall.

Take time to watch the video, it’s so worth it…

Link to Pecan Pie with Fresh Whipped Cream Video

If you don’t have a current version of Adobe Flash Player, you will need to download it to access the video.  It’s worth the trouble, though, pinkie swear.  ~ jan

And here is the recipe…

Serves:  8

Cooking Time:  2 hours

For the Dough

    * 1 cup all-purpose white flour
    * 1/2 tsp salt
    * 7 tbsp cold unsalted butter, grated
    * 1/4 cup ice water

For the Filling

    * 1/2 cup darkly roasted pecans, ground
    * 3 eggs
    * 1 cup granulated white sugar
    * 1 cup dark corn syrup
    * 2 tbsp melted unsalted butter
    * 1-1/2 tsp pure vanilla extract
    * 1/8 tsp salt
    * 1 cup medium pecan pieces

For the Whipped Cream

    * 1 cup high quality cream
    * 1/4 cup granulated sugar
    * 1/4 tsp vanilla extract

Special Equipment

    * hand grater
    * 10" pie pan

How-to

Preheat oven to 350 degrees

Make the Dough

   1. To make the dough, sift the flour and  salt into a mixing bowl.  Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture
   2. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse grits or cornmeal
   3. Add the ice water and blend well until thoroughly incorporated.  Be careful not to overwork the dough.  Form the dough into a ball and place it on a lightly floured cutting board
   4. Roll out the dough, adding flour as necessary, to 1/8" thickness.  Place a 10" pie pan face-down on the dough and cut the dough to fit the pan, leaving a border of about 1"
   5. Line the pan with the dough, crimp and trim the edges, and refrigerate until ready to use

Make the Filling

   1. In a mixing bowl, add the eggs and whisk until frothy, about 1 minute
   2. Add the sugar and whisk for 1 minute
   3. Add the corn syrup, melted butter, vanilla, 1/8 tsp of salt, and the ground roasted pecans.  Whisk until well blended.  Stir in the pecan pieces and blend well

Bake the Pecan Pie

   1. Pour the filling into the pie shell.  Bake at 350 degrees for 40 minutes.  Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 30-40 minutes
   2. Remove from oven and cool at room temperature for at least 1 hour before serving

Make the Whipped Cream

   1. Have a stainless still bowl chilled in the refrigerator
   2. Whisk together cream, sugar & vanilla to stiff peaks

Prep: 30 min.; Bake: 47 min.; Cool: 1 hr., 10 min.

Brooks makes this cake with the precision of a skilled baker who has made his masterpiece many times. If the tops of the layers are a little rounded, he recommends leveling them with a serrated knife. This is a tall cake, he says, and it needs to be level if you want your friends to admire your work before they devour the cake--as they absolutely will.

Yield

Makes 12 servings

Ingredients

• 2  cups  sweetened flaked coconut
• 1/2  cup  sliced almonds
• Parchment paper
• 3 1/2  cups  all-purpose flour
• 1  tablespoon  baking powder
• 1/2  teaspoon  salt
• 1 1/2  cups  unsalted butter, at room temperature
• 1 1/4  cups  granulated sugar
• 1  cup  firmly packed light brown sugar
• 5  large eggs
• 1  cup  whipping cream
• 1/3  cup  coconut milk
• 1  tablespoon  vanilla extract
• 1  tablespoon  almond extract
• Coconut-Almond Filling
• Coconut-Cream Cheese Frosting
• Garnishes: kumquats, currants, fresh mint sprigs

Preparation

1. Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.

2. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.

3. Sift together flour, baking powder, and salt in a very large bowl.

4. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.

5. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.

6. Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

7. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.

8. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.

Source:  Brooks Hamaker, New Orleans, Louisiana, Southern Living, NOVEMBER 2008

Ingredients
4 tablespoons sweet butter, very soft
3/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon
1/2 teaspoon orange zest, finely grated (optional)
2 cups cranberries, fresh or frozen (If using frozen, thaw first)

CAKE
12 tablespoons sweet butter, very soft
7/8 cup white sugar (1 cup minus 2 tablespoons)
1 large egg yolk
2 large eggs
1 teaspoon vanilla extract
2/3 cup sour cream, room temperature
1/2 teaspoon salt
1 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Directions

1. Pre-heat oven to 350 degrees.
2. Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
3. To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
4. Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
5. Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
6. Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
7. Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
8. Best served warm.  

Source:  RecipeZaar