{"id":86387,"date":"2011-11-22T17:55:25","date_gmt":"2011-11-22T17:55:25","guid":{"rendered":"http:\/\/chells.me\/journal\/cookery\/?p=1374"},"modified":"2014-12-22T08:42:21","modified_gmt":"2014-12-22T13:42:21","slug":"pumpkin-pecan-pie-wi-spiced-whipped-cream","status":"publish","type":"post","link":"http:\/\/chells.me\/journal\/?p=86387","title":{"rendered":"Pumpkin Pecan Pie wi’ Spiced Whipped Cream"},"content":{"rendered":"

The Story
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Pumpkin Pecan Pie wi’ Spiced Whipped Cream<\/figcaption><\/figure>\n

Yes, you read that right.\u00a0 Punkin Pecan Pie; all that party on your palette from this glorious mash-up of holiday favorites. \u00a0 The best part?\u00a0 This recipe was created by Trex<\/a>; for those no in know, she’s not from around here.<\/p>\n

First, pics or this Tasty Deliciousness doesn’t exist<\/a>, right?\u00a0 Right.\u00a0 Just want the recipe without the story time?\u00a0 Fine then<\/a>. Just be sure to pause at Some Key Things<\/a> regarding the Spiced Whipped Cream.<\/p>\n

Stories of Trex’s first American Thanksgiving, particularly cooking a turkey are always fun to hear, but this creation is tantamount to her rolling up the sleeves and ‘I’ll show you.’\u00a0 Oh boy did she.\u00a0 This pie is the reason Thanksgivings without it scarred me.\u00a0 I didn’t know just plain pumpkin pie existed and when I had a slice, I was robbed of pecans.\u00a0 Where were the pecans?!? Why isn’t everything beautiful and nothing tastes awful?! King’s to you Trex, there was never going to be anything better than that pie.\u00a0 I’d settled for a slice of pecan every now and again, but it wasn’t the same.<\/p>\n

The reason it disappeared from T-Day dinner was that the recipe disappeared.\u00a0 Trex could remember some of the steps, but not all and given the rigors of getting it just right (12 variations), it’s not too surprising she didn’t want to reinvent the delicious- just hope she could find where the recipe was stowed.\u00a0 Forward to about two years ago, when I found it.\u00a0 Fortunately the cookbook she submitted it to, still had it.\u00a0 (Max, the golden retriever thought chomping on it was a good way to get attention and who boy did he get some).\u00a0 We lost some fine recipes provided by a great group from around the world, but fate smiled kindly.\u00a0 This recipe survived.\u00a0 Fate must love her some P3<\/sup><\/p>\n

I took this to mean that the next holiday meal should finish with this fine Tasty.\u00a0 Naturally, I had to do a test run.\u00a0 And equally naturally, Trex absolutely HAD to QA it.\u00a0 It was as every bit scrumptious as I remembered.\u00a0 Now…no more disappointment.<\/p>\n

The near better part? It isnae custard based, so you can make this in advance without much of the worry or creative build a pie techniques used when freezing custard pies that could make your fine crust all soggy.<\/p>\n

Speaking of crusts, this is best made with a regular flaky butter crust.\u00a0\u00a0\u00a0 I’ve even done a\u00a0 cookie based crust\u00a0 ( shortbread) that worked well too.\u00a0 Basically something that won’t compete with the pie, it’s chock full of flavor as it is. \u00a0 Truth be told, I haven’t had the opportunity to foodsperiment with other cookie crusts. I do know graham just doesn’t go well with it.<\/p>\n

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Some key things:<\/strong><\/h2>\n

This recipe calls for making your own whipped cream.\u00a0 If you’re in a time pinch, you can use whipped cream all ready to go, just add in the spices, and freeze.\u00a0 The reason for whipping your own is so that it doesn’t melt nearly as fast.\u00a0 Or, you can a la mode with some vanilla ice cream if that’s how you roll.<\/p>\n

How\u2019d It Go<\/strong><\/h2>\n

Prep time: The longest prep items are getting the crust if you’re making your own (dough needs to chill for at least four hours) and if you’re whipping your own whipped cream…the spiced mixture needs to chill for an hour before you whip it<\/p>\n

What you may not have handy: If you’re the occasional baker then some of the staples (spices, extract). \u00a0European style butter like Plugra or Lurpak or KerryGold even, and whipping cream.<\/p>\n

Budget:\u00a0 The spices will be pricey depending on brand and type preference (organic or not).\u00a0 The European style butter like Plugra or Lurpak and the pecans will be the high dollar items.\u00a0 Depending on your preferred brand of whipping cream, that may also be expensive.<\/p>\n

What I Used<\/strong><\/h2>\n

I use a simple butter based crust recipe for the pie shell (this<\/a> is my go-to), and as usual, Plugra unsalted is my go-to for baking butter.<\/p>\n

What I’d Do Differently Next Time<\/strong><\/h2>\n

Pretty much nothing.\u00a0 I’d like to see if I can convert this to syrupless.<\/p>\n

Without further ado,\u00a0 the recipe time!\u00a0 She comes!<\/em><\/strong><\/p>\n

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Pumpkin Pecan Pie wi’ Spiced Whipped Cream<\/div>\n
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Recipe Type<\/span>: Dessert<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Trex<\/span><\/div>\n
Prep time: