Kentucky Pecan Pie With Black Walnut Crust -

Kentucky Pecan Pie With Black Walnut Crust

Ingredients

Makes 8 to 10 servings

Crust

¾ cup Hammons Black Walnuts
3 Tbsp. sugar
1 cup all-purpose flour
8 Tbsp. or 1 stick unsalted butter, at room temperature
1 egg yolk, beaten
1 tsp. vanilla
¼ tsp. salt

Filling

3 eggs
½ cup packed light or dark brown sugar
1 tsp. vanilla
2 cups pecan halves
1 cup dark and ⅓ cup light corn syrup
2 Tbsp. bourbon whiskey
½ cup all-purpose flour
pinch of salt

Topping

1 cup heavy cream
1 Tbsp. bourbon whiskey

Method

Preheat the oven to 350 degrees F.

To make the crust: In a food processor, pulse the walnuts and the sugar until the nuts are finely ground. Add the remaining ingredients and pulse just until the mixture begins to come together. Transfer the dough to an 11-inch tart pan with a removable bottom. Using your hands, press the dough from the center out toward the sides of the pan, covering the bottom and sides as evenly as possible. Bake the crust until golden, about 20 minutes. Transfer to a wire rack to cool.

To make the filling: In a medium bowl, whisk together the eggs, brown sugar and vanilla. Whisk in the remaining ingredients and pour the filling into the warm crust. Bake 20 to 25 minutes or just until set.

Meanwhile, in a chilled medium bowl, whip the cream until stiff peaks form. Fold in the bourbon and chill until ready to serve.

Transfer the pie to a wire rack; cool to room temperature. Refrigerate, covered, for 1 hour. Remove the sides of the pan right before serving. Cut the pecan pie into wedges and top with whipped cream.

Adapted from O, the Oprah Magazine

Related food category:

• Walnut Baking