For any of you looking for an alternative to the usual pumpkin pie at the Holidays, your answer is here! This little-known Dixie dessert is a rich, caramely brown sugar custard pie that hides a delightful puree of dried fruits and nuts.
In your food processor, puree the following until finely ground:
1/2 cup raisins (red or golden)
1/2 cup dates
1/2 cup pecans
Press ground mixture into an even layer in a 9-inch pie shell and chill for at least 30 minutes
Preheat oven to 325 degrees
Combine the following:
3 tblsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
With a mixer on medium, combine:
1 cup packed brown sugar (light or dark)
8 tbsp (1 stick) unsalted, softened butter
then add one at a time:
5 egg yolks
Add flour mixture, then:
1 1/4 cups heavy cream (I prefer Schroeder)
Mix only until combined - do not overmix.
Pour filling over fruit/nut mixture and bake in a 375 degree oven until surface center jiggles slightly when pie is shaken - 55-65 minutes. Cool completely on wire rack, and serve.
In your food processor, puree the following until finely ground:
1/2 cup raisins (red or golden)
1/2 cup dates
1/2 cup pecans
Press ground mixture into an even layer in a 9-inch pie shell and chill for at least 30 minutes
Preheat oven to 325 degrees
Combine the following:
3 tblsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
With a mixer on medium, combine:
1 cup packed brown sugar (light or dark)
8 tbsp (1 stick) unsalted, softened butter
then add one at a time:
5 egg yolks
Add flour mixture, then:
1 1/4 cups heavy cream (I prefer Schroeder)
Mix only until combined - do not overmix.
Pour filling over fruit/nut mixture and bake in a 375 degree oven until surface center jiggles slightly when pie is shaken - 55-65 minutes. Cool completely on wire rack, and serve.
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