Pecan Pie

We add local flavor to this Southern favorite with Rhode Island whiskey and quality pecans procured at Providence's Virginia & Spanish Peanut Co. We love to use the pecan filling in a tart pan in place of a pie dish to garner a thinner dessert. Either way, top it with a dollop of cream cheese frosting – heaven!
Photography By David Dadekian | September 01, 2013

Ingredients

  • 4 tablespoons (1/2 stick) Rhody Fresh butter, melted and cooled
  • 1 1/2 cups corn syrup
  • 1/2 cup granulated sugar
  • 1 tablespoon Sons of Liberty Pumpkin Spice whiskey*
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 3 large fresh farm eggs, slightly beaten
  • 1 3/4 cups pecan pieces
  • 1 pie shell, unbaked*
  • Cream cheese frosting* (optional)
Pie Dough
  • 3 cups unbleached all-purpose flour
  • 8 tablespoons (1 stick) very cold unsalted butter, cut into cubes
  • 1/2 cup ice water with 1/2 teaspoon salt added
  • 3 tablespoons sugar
Cream Cheese Frosting
  • 8 tablespoons Rhody Fresh butter, softened
  • 1 cup (8 ounces) Narragansett Creamery Angelito cream cheese
  • 3 cups confectioner's sugar, sifted

Instructions

Preheat oven to 425°

In a large mixing bowl, whisk together melted butter with corn syrup, sugar, whiskey, vanilla and salt. Add eggs and mix well.

Spread pecans evenly in 10-inch unbaked pie shell (in pie dish or tart pan) and pour egg mixture over pecans.

Bake for 15 minutes, then reduce oven temperature to 350° and bake an additional 20–30 minutes or until set but still loose in center. Remove from oven. Allow to cool. Serve slices with a dollop of cream cheese frosting. Makes 1 pie or tart.

* This seasonal release can be substituted with Uprising, another whiskey made by local distiller Sons of Liberty, or your favorite bourbon.

 

*TO PREPARE THE PIE DOUGH

In a large bowl, mix together flour and sugar. With a large fork or pastry cutter (or by pulsing with a food processor) cut the butter into the flour until the butter resembles small peas.

Slowly add water until a dough forms, kneading and working dough as little as possible but enough to form a workable dough. Pressing dough, form a 6-inch disk. Wrap tightly in plastic wrap and let rest in the refrigerator for 1 hour or overnight. Using a rolling pin on a floured surface, roll dough to form a 12-inch circle. Place in pie dish (or tart pan); crimp edges and proceed with recipe.

*TO PREPARE THE CREAM CHEESE FROSTING

In a stand mixer fitted with paddle attachment, cream together butter and cream cheese, scraping sides of bowl. Add sugar and beat until fluffy. (If too thick, add a scant teaspoon of water at a time until desired consistency is reached.)


Recipe by Pastry Team, Easy Entertaining Inc., Providence

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Ingredients

  • 4 tablespoons (1/2 stick) Rhody Fresh butter, melted and cooled
  • 1 1/2 cups corn syrup
  • 1/2 cup granulated sugar
  • 1 tablespoon Sons of Liberty Pumpkin Spice whiskey*
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 3 large fresh farm eggs, slightly beaten
  • 1 3/4 cups pecan pieces
  • 1 pie shell, unbaked*
  • Cream cheese frosting* (optional)
Pie Dough
  • 3 cups unbleached all-purpose flour
  • 8 tablespoons (1 stick) very cold unsalted butter, cut into cubes
  • 1/2 cup ice water with 1/2 teaspoon salt added
  • 3 tablespoons sugar
Cream Cheese Frosting
  • 8 tablespoons Rhody Fresh butter, softened
  • 1 cup (8 ounces) Narragansett Creamery Angelito cream cheese
  • 3 cups confectioner's sugar, sifted
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