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Рецепт Black Bottom Butterscotch Cream Pie

Name: Black Bottom Butterscotch Cream Pie
Ingredients: 1 c. pecans; 2 Tbsp. sugar; 1 1/4 c. all-purpose flour; 3/4 stk cool unsalted butter cut into bits (6 Tbsp.); 1/2 tsp salt; 3 Tbsp. ice water raw rice for weighting the shell; 6 ounce fine-quality bittersweet chocolate (not unsweetened); 1/4 c. heavy cream; 1 Tbsp. bourbon; 2 Tbsp. water; 1 env unflavored gelatin (about 1 Tbsp.); 1 c. firmly packed dark brown sugar; 1 c. lowfat milk; 3/4 tsp salt; 2 Tbsp. unsalted butter; 3 lrg egg yolks; 1/2 tsp vanilla freshly grated nutmeg to taste; 3/4 c. heavy cream; 1/4 c. sugar; 8 x pecan halves up to 10; 1 c. heavy cream

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Ингредиенты

1 c. pecans
2 Tbsp. sugar
1 1/4 c. all-purpose flour
3/4 stk cool unsalted butter cut into bits (6 Tbsp.)
1/2 tsp salt
3 Tbsp. ice water raw rice for weighting the shell
6 ounce fine-quality bittersweet chocolate (not unsweetened)
1/4 c. heavy cream
1 Tbsp. bourbon
2 Tbsp. water
1 env unflavored gelatin (about 1 Tbsp.)
1 c. firmly packed dark brown sugar
1 c. lowfat milk
3/4 tsp salt
2 Tbsp. unsalted butter
3 lrg egg yolks
1/2 tsp vanilla freshly grated nutmeg to taste
3/4 c. heavy cream
1/4 c. sugar
8 x pecan halves up to 10
1 c. heavy cream

Инструкции

Make the shell:In a food processor grind coarse the pecans with the sugar and transfer the mix to a bowl. In the food processor blend together the flour, the butter, and the salt till the mix resembles meal and add in the flour mix to the pecan mix. Add in the ice water, toss the mix till the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-qt) pie plate, crimping the edge decoratively.
Refrigeratethe shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third
of a preheated 425F. oven for 10 min, and remove the foil and rice carefully. Reduce the heat to 375F., bake the shell for 12 to 15 min more, or possibly till it is golden, and let it cold on a rack.
In a small metal bowl set over a pan of barely simmering water heat the chocolate with the cream, stirring till the mix is smooth, spread the
mix in the bottom and halfway up the side of the shell, and let it cold. Refrigeratethe shell.
Make the filling while the shell is chilling:
In a large metal bowl combine the bourbon and the water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the lowfat milk, and the salt over moderate heat, stirring, till the mix is warm and the sugar is dissolved and whisk in the butter. (The mix will appear slightly curdled.) In a bowl whisk together the egg yolks, add in the warm lowfat milk mix in a stream, whisking, and pour the mix into the pan. Cook the custard over moderately low heat, whisking
constantly, till it is thickened and registers 160F. on a candy thermometer and add in it to the gelatin mix. Stir in the vanilla and the nutmeg and stir the mix till it is cool and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream till it holds stiff peaks, fold it into the custard mix gently but thoroughly, and pour the filling into the chilled shell. Refrigeratethe pie for 6 hrs or possibly overnight.
Decorate the pie:In a very small skillet or possibly saucepan cook the sugar over moderate heat, undisturbed, till it begins to heat, cook, stirring with a fork, till it
is melted completely and turns a golden brown caramel, and reduce the heat to low. Working quickly, add in the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time,
to a piece of foil to cold. In a chilled bowl with chilled beaters beat the cream till it holds stiff peaks, drop it by heaping Tbsp. around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.