brandi_pie2.jpg
Photo by Brandi Henderson
The sweet young lady responsible for Delancey 's out-of-this world desserts recently took over the space behind the pizza ovens to

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Pie Day Before Friday: A Pecan Pie Recipe to Convert the Haters

brandi_pie2.jpg
Photo by Brandi Henderson
The sweet young lady responsible for Delancey's out-of-this world desserts recently took over the space behind the pizza ovens to create her very own bliss: The Pantry at Delancey. A former architect, Brandi Henderson spent years building out the concept in her mind before she actually built out the space four months ago. The Pantry allows the San Francisco transplant to host family dinners, cooking classes, and anything else involving food and community.

After a decade drawing spaces to scale, Henderson is now scaling baking and pastry recipes for the sweet teeth at Delancey, including this Browned Butter Pecan Pie dessert she spent years tweaking to get it just right. "I've converted pecan pie haters with this pie," says Henderson. "I like to think of it as a 'grown up' pecan pie--just enough sweetness, and a lot of layers and complexity in the flavor."

brandi_pie.jpg
Photo by Brandi Henderson
Browned Butter Pecan Pie

Yield: one pie

1 single flaky pie crust

5 oz. unsalted butter

8 1/2 oz. brown sugar

1 vanilla bean

4 large eggs, slightly beaten

1/2 c. + 2 Tbsp. dark corn syrup

3 Tbsp. maple syrup

1/8 tsp. cinnamon

1/2 tsp. kosher salt

2 c. coarsely chopped pecans

Blind bake the shell:

Roll out the pastry into a 12-13 inch circle, transfer and center into 9-inch pie pan. Place in the freezer for 20 minutes. Line the frozen dough with foil, fill with weights (dried beans), and then bake in a 400 degree oven for about 30 minutes, or until it begins to brown and look set. Lower temperature to 350 and cook for another 10 minutes. Remove foil and beans and continue baking for another 10-20 minutes, until fully baked. Set on a wire rack to cool.

Make the filling:

Preheat the oven to 325 degrees. Using a shiny skillet or saucepan, melt the butter over medium heat. Stir the butter and keep an eye on it as you wait for it to brown. You want the butter to be a good dark brown, but you need to catch it before it burns. Use your nose as your guide--it well smell nutty as it begins to brown. Once browned, transfer the butter to a bowl to cool slightly. Use your fingers to rub the seeds from the vanilla bean into the brown sugar, breaking up any clumps. Combine the eggs, brown sugar, corn syrup, maple syrup, cinnamon and salt in a large bowl. Whisk well to blend. Add the browned butter and whisk again until evenly combined. Place the nuts in the cooled pie shell and pour in the filling. Place the pie on the center oven rack and bake at 325 degrees until the filling, including the center, is set, 35 to 40 minutes. Rotate pie 180 degrees about halfway through. When done, the pie will have puffed slightly and developed cracks around the perimeter. Transfer the pie to a wire rack and let cool thoroughly.

Enjoy!

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