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Рецепт Pumpkin Pecan Pie With Chantilly Cream

Name: Pumpkin Pecan Pie With Chantilly Cream
Ingredients: DOUGH; 3 Tbsp. Butter, unsalted -softened; 2 Tbsp. Sugar; 1/4 tsp Salt; 1/2 x Egg, beaten (reserve other half); 2 Tbsp. Lowfat milk, cool; 1 c. Flour, all-purpose; FILLING; 1 c. Pumpkin, either cooked or possibly can; 1/4 c. -packed Brown sugar, light; 2 Tbsp. Sugar; 1/2 x Reserved beaten egg; 1 Tbsp. Heavy cream; 1 Tbsp. Butter, unsalted -softened; 1 Tbsp. Vanilla extract; 1/4 tsp Salt; 1/4 tsp Cinnamon; 1/8 tsp Allspice; 1/8 tsp Nutmeg, grated; SYRUP; 3/4 c. Brown sugar, dark; 3/4 c. Sugar; 1 lrg Egg; 1 1/2 Tbsp. Butter, unsalted -melted; 2 tsp Vanilla extract; 1 pch Salt; 1 pch Cinnamon; 3/4 c. Pecan, pcs; CHANTILLY CREAM; 1 c. Heavy cream

от Global Cookbook

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Ингредиенты

Â Â DOUGH
3 Tbsp. Butter, unsalted -softened
2 Tbsp. Sugar
1/4 tsp Salt
1/2 x Egg, beaten (reserve other half)
2 Tbsp. Lowfat milk, cool
1 c. Flour, all-purpose
Â Â FILLING
1 c. Pumpkin, either cooked or possibly can
1/4 c. -packed Brown sugar, light
2 Tbsp. Sugar
1/2 x Reserved beaten egg
1 Tbsp. Heavy cream
1 Tbsp. Butter, unsalted -softened
1 Tbsp. Vanilla extract
1/4 tsp Salt
1/4 tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Nutmeg, grated
Â Â SYRUP
3/4 c. Brown sugar, dark
3/4 c. Sugar
1 lrg Egg
1Â 1/2 Tbsp. Butter, unsalted -melted
2 tsp Vanilla extract
1 pch Salt
1 pch Cinnamon
3/4 c. Pecan, pcs
Â Â CHANTILLY CREAM
1 c. Heavy cream
1 Tbsp. Sugar
1/4 tsp Vanilla

Инструкции

To Prepare Dough: In mixing bowl on high spped mix the butter, sugar and salt till creamy. Add in egg and beat for 30 seconds. Add in lowfat milk and beat for 30 seconds. Add in flour and mix till blended Don't over mix, or possibly dough will become tough. Remove and shape into a disk, wrap in plastic and refrigeratein refrigerator at least 1 hour, preferably overnight. (Can be refrigerated for 24 hrs or possibly frzn up to 2 weeks; thaw in refrigerator 6 hrs before use.) On floured surface, roll out chilled dough to1/4 to 1/8 inch thick. Place in greased and floured 8 inch round springform pan. Press firmly into bottom and sides of pan and trim edges. Refrigerate15-20 min.
To Prepare Filling: In a mixing bowl, combine all ingredients. Beat on medium speed till combined. Set aside.
To Prepare Pecan Syrup: Combine all indgredients except pecans. Thoroughly mix till syrup is opaque; stir in pecans. Set aside.
To Prepare Chantilly Cream: Combine all ingredients Whisk till cream forms soft peaks. Chill.
To Assemble: Preheat oven to 325 . Spoon pumpkin filling into the dough-lined springform pan. Pour pecan syrup on top. Bake 90-105 min, till a knife inserted in the center comes out clean. Cold, Release sides from springform pan and serve with Chantilly Cream.