November 20, 2011 02:00 PM by Lisa Princ
Looking for the perfect Thanksgiving pie recipe? If, so this one may the one for you! We had a chance to chat with Masterchef fan favorite Ben Starr recently, and he shared his delicious Pumpkin Bourbon Pecan pie recipe. Read on for all the details on how to wow your Thanksgiving guests with this delectable pie!
Masterchef‘s Ben Starr shared a delicious pie recipe with us, and wanted us to pass it on to all his fans. Whether you loved Ben or not, this is one recipe that definitely sounds like it is worth trying. Here is the recipe for Ben’s Pumpkin Bourbon Pecan pie:
This is Ben Starr’s mother’s crust recipe, of which he said: “It’s flaky, tender, and delicious, and considerably healthier for you than a butter pastry, and it requires no chilling.” In a bowl, combine:
1 1/3 cups all purpose flour (I use unbleached flour)
1 tsp salt
2 Tablespoons sugar
Stir them together. In a liquid measuring cup, combine:
1/3 cup canola or light-flavored olive oil
3 generous Tablespoons milk (let the milk just overflow the Tablespoon as you measure)
Whisk together the milk and oil, then add it to the flour. Gently scrape the flour into the wet ingredients, stirring gently until they are combined. If you still have dry flour in the bowl, add a splash more milk. Gather the crumbs together and press into a ball. Roll the crust out between two sheets of wax paper or parchment until it is about 1″ wider on all sides than your deep dish pie plate. Remove the top layer of wax paper, and use the bottom layer to lift the crust and place it into the pie plate. Gently remove the final layer of wax paper. Tuck the edges of the crust to form a rim around the pie. Then flute with your fingers.
1 cup pumpkin puree (homemade is best, but canned is okay. See my pumpkin pie video for instructions on how to make your own puree)
1/4 cup packed brown sugar (light or dark, it doesn’t matter)
2 Tablespoons white sugar
1 egg yolk
2 Tablespoons sour cream
1 Tablespoon vanilla
1 teaspoon salt
1 Tablespoon each cinnamon, ginger, cardamom
1/2 teaspoon each nutmeg and cloves
Whisk all together until smooth, set aside.
First, make the bourbon reduction. In a saucepan, combine:
1 cup bourbon, whiskey, Scotch
1/2 cup packed brown sugar (light or dark)
1/4 cup maple syrup
1/4 cup honey
Bring to a boil, reduce heat to medium, and stir constantly for about 5 minutes. It may boil over unless you keep stirring and/or blowing on the surface. The bubbles will change from looking fizzy and small to looking glassy, sticky, and large. It will have reduced to around 3/4 cup. Pour back into the liquid measuring cup. If you have much more than 3/4 cup, reduce further. Let it cool and pour it into a bowl. Then add:
3/4 cup white sugar
2 Tablespoons melted butter (unsalted)
2 teaspoons vanilla
1 teaspoon salt
1 heaping cup chopped pecans
Whisk together the ingredients. Then assemble the pie by pouring the pumpkin filling first, smoothing, and then carefully adding the pecan layer on top. Bake on the middle rack of a preheated 325F oven for 1 hour and 45 minutes. Because of the lengthy slow baking time, which helps both layers to remain individual, you may wish to protect the crust with crust protectors or a circle of aluminum foil, to keep it from browning too much. Test by inserting a knife into the center of the pie. It should come out clean without streaks.
Let cool fully, at least 2 hours, before slicing.
If you have any questions or concerns about making this pie, Ben Starr has step by step instruction videos up on YouTube to help you out! Thank you to Ben Starr for sharing this recipe with us, we can’t wait to try it. Let us know if you make this recipe, and how it turns out!
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Photo Credit: FOX