2019-11-01 Food & Wine USA

124 NOVEMBER 2019

MAKE AHEAD Butterscotch pudding can

be made up to 3 days in advance, covered

with plastic wrap, and stored in the

refrigerator.

Pecan-Pumpkin Cream Pie

PHOTO PP. 109, 110

ACTIVE 55 MIN; TOTAL 3 HR 40 MIN, PLUS 6

HR REFRIGERATION; SERVES 8

This pie slices beautifully to reveal not one

but two classic Thanksgiving pie fillings: a

richly spiced pumpkin custard layered

atop toasty, sweet pecan. Bake the pie up

to one day ahead and keep refrigerated so

it slices cleanly. Top with the whipped

cream just before serving.

PECAN FILLING

(^1) / 3 cup granulated sugar
(^1) / 4 cup water, plus more for dipping
pastry brush
(^1) / 2 cup light corn syrup
1 Tbsp. unsalted butter
2 large eggs
(^1) / (^2) tsp. vanilla extract
(^1) / 4 tsp. kosher salt
11 / 4 cups pecan halves (about 5 oz.),
toasted
All-Butter Pie Shell (recipe follows)
PUMPKIN FILLING
1 cup canned pumpkin
(^1) / 2 tsp. vanilla extract
(^1) / 4 tsp. ground ginger
(^1) / (^4) tsp. ground cinnamon
(^1) / 4 tsp. kosher salt
(^1) / 8 tsp. ground nutmeg
(^2) / (^3) cup heavy cream
(^1) / 4 cup granulated sugar
2 large eggs
WHIPPED CREAM
1 cup heavy cream
2 Tbsp. powdered sugar

1. Make the pecan filling: Preheat oven to
   350°F. Stir together granulated sugar and

(^1) / 4 cup water in a medium saucepan. Using
a pastry brush dipped in water, brush off
any sugar clinging to sides of pan. Bring
mixture to a boil over high, taking care not
to jostle pan. Continue boiling, undis-
turbed, until syrup starts to turn a slightly
pale brown, 6 to 8 minutes; gently swirl
pan to even out caramelization. Continue
boiling over high, swirling pan often, until
syrup turns golden brown, about 2 min-
utes. Reduce heat to medium; carefully
pour in corn syrup. (Mixture will sputter a
bit and turn clumpy.) Cook, whisking
occasionally, until clumps have com-
pletely melted, 1 to 2 minutes. Remove
from heat; whisk in butter until melted.

2. Whisk together eggs, vanilla, and salt in
   a medium-size heatproof bowl. Gradually
   pour hot sugar mixture into egg mixture,
   whisking constantly, until completely
   combined. Add pecans; stir well to coat.


3. Pour pecan mixture into cooled pie
   shell. Bake pie in preheated oven until top
   is starting to set but filling is still jiggly, 15
   to 20 minutes. Remove from oven; let cool
   5 minutes.


4. While the pecan filling cools, make
   the pumpkin filling: Whisk together
   pumpkin, vanilla, ginger, cinnamon, salt,
   and nutmeg in a small saucepan. Cook
   over high, whisking constantly, until mix-
   ture reduces slightly and starts to darken
   in color, 3 to 4 minutes. Remove from
   heat; whisk in heavy cream and granu-
   lated sugar. Whisk in eggs until well
   combined.


5. Pour pumpkin filling over warm pecan
   filling in pie shell; smooth top. (Cover
   edges of pie with aluminum foil to prevent
   overbrowning if crust is getting too dark.)
   Bake at 350°F until pumpkin filling puffs
   up and is set, 30 to 40 minutes. Remove
   from oven; let cool completely on a wire
   rack, about 2 hours. Gently press plastic
   wrap onto surface of pie; chill until cold, at
   least 6 hours or up to overnight.


6. Make the whipped cream: Beat heavy
   cream and powdered sugar with an elec-
   tric mixer fitted with the whisk attach-
   ment on medium speed until stiff peaks
   form, 2 to 3 minutes. Transfer whipped
   cream to a piping bag fitted with a star tip.
   Pipe large stars over surface of chilled
   pie. Serve immediately, or chill, uncov-
   ered, up to 6 hours. Serve chilled.
   MAKE AHEAD Pie shell can be prepared
   and baked up to 4 hours in advance. Pie
   can be baked up to 1 day ahead; keep
   chilled until ready to serve.

All-Butter Pie Shell

ACTIVE 20 MIN; TOTAL 3 HR 25 MIN

MAKES 1 (9-INCH) PIE SHELL

Joanne Chang uses two techniques to

ensure a flaky and tender crust: Start in a

stand mixer, and finish by hand. This

method allows the flour to hydrate in the

mixer, then forms buttery layers by hand.

1 cup all-purpose flour (about 4^1 / 4

oz.), plus more for work surface

2 tsp. granulated sugar

(^1) / 2 tsp. kosher salt

WHIPPED CRÈME FRAÎCHE

1 cup heavy cream

(^1) / 2 cup crème fraîche or sour cream
3 Tbsp. powdered sugar
(^1) / 4 tsp. vanilla extract
ADDITIONAL INGREDIENT
2 cups gingersnaps (about 6^3 /^4 oz.),
crushed (about 1^3 / 4 cups)

1. Make the butterscotch pudding: Stir
   together heavy cream, 1^1 / 2 cups milk,
   brown sugar, and salt in a large saucepan.
   Bring mixture to a simmer over medium,
   whisking often to dissolve sugar.


2. Meanwhile, whisk together egg yolks,
   cornstarch, rum, vanilla, and remaining^1 / 2
   cup milk in a heatproof bowl until smooth.


3. Gradually ladle about half of the hot
   cream mixture into egg yolk mixture,
   whisking constantly. Once half of the hot
   cream mixture is whisked into the egg
   yolk mixture, scrape all egg yolk mixture
   into remaining hot cream in pan.


4. Cook pudding over medium-low, whisk-
   ing constantly, until bubbly and thick-
   ened, 2 to 3 minutes. Pour mixture
   through a fine wire-mesh strainer into a
   medium-size heatproof bowl. Gradually
   add butter pieces, whisking until butter is
   completely incorporated before the next
   addition. Press plastic wrap directly on
   surface of pudding; chill until set, at least
   6 hours or up to 3 days.


5. Remove chilled butterscotch pudding
   from refrigerator; peel off and discard
   plastic. Set pudding aside.


6. Make the whipped crème fraîche:
   Combine heavy cream, crème fraîche,
   powdered sugar, and vanilla in bowl of a
   stand mixer fitted with the whisk attach-
   ment; beat on medium speed until soft
   peaks form, 1 to 2 minutes.


7. Spoon about^1 / 2 cup pudding into each
   of 8 glasses. Sprinkle each pudding
   evenly with about 3 tablespoons crushed
   gingersnaps. Top each with about^1 / 3 cup
   whipped crème fraîche. Garnish with
   remaining crushed gingersnaps (about^1 / 2
   tablespoon each). Serve immediately, or
   chill, uncovered, up to 8 hours.

STARS OF THE SHOW from p. 113