Hi not in [Email]C@H[/Email] but it looks great and got great reviews, so I am posting it for you just in case.
EXPORTED FROM LIVING COOKBOOK
COFFEE-TOFFEE PECAN PIE
With notes of butterscotch, espresso, and bourbon, this is a pecan pie like no other.
Servings: 8
![[Image: 051101063-02-pecan-pie-recipe.jpg]](http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_101-110/051101063-02-pecan-pie-recipe.jpg)
Oven Temperature: 375°F
3 oz. unsalted butter (6 TBS.)
3/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle’s Golden Syrup
3 large eggs, at room temperature
2 TBS. bourbon
1 TBS. instant espresso powder
1 tsp. pure vanilla extract
3/4 tsp. table salt
1/3 cup very finely chopped toasted pecans
2 cups toasted pecan halves
1 FOOLPROOF ALL-BUTTER PIE PASTRY FOR PREBAKED PIE SHELL
1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.
In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.
Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.
Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.
Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Inactive Time: 20 minutes
Total Time: 1 hour and 30 minutes
Source: Fine Cooking 11/2010 page 63
Web Page:
http://www.finecooking.com/recipes/coffe...n-pie.aspxRecipe Type: Bourbon, Desserts, Fine Cooking, Pecans, Pies
FOOLPROOF ALL-BUTTER PIE PASTRY FOR PREBAKED PIE SHELL*****
Use this recipe for making single-crust pies like pecan or pumpkin. We prefer ceramic or metal pie weights for prebaking the pie shell. If you don’t own any weights, rice or dried beans can stand in, but since they’re lighter than pie weights, be sure to fill up the foil-lined pie shell completely.
Servings: 8
Yield: Makes one 9-inch single-crust
Oven Temperature: 400°F
1 ¼ cups unbleached all-purpose flour , plus additional flour for work surface
½ tsp. table salt
1 ½ tsp. sugar
8 TBS. unsalted butter (1 stick), cold, cut into ½-inch pieces and frozen for 10 minutes
4 tsp. sour cream
3-4 TBS. TBS. ice water
Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
Using fork, mix sour cream and 3 TBS. ice water in small bowl until combined. Add half sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add additional TBS. water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Turn dough out onto work surface, flatten into 4-inch disk, wrap disk in plastic, and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours but will become rock hard. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Roll disk of dough between 2 large sheets parchment paper to 12-inch circle (about 1/8-inch thick). (If dough is soft and/or sticky, refrigerate until firm.) Remove parchment from one side of dough round, flip into 9-inch pie plate; peel off second layer parchment. Working around circumference of pie plate, ease dough into plate by gently lifting the edge of dough with one hand while pressing into plate bottom with other hand. Leave any dough that overhangs lip of pie plate in place; refrigerate dough-lined pie plate until firm, about 30 minutes.
Trim overhang to ½-inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
Remove dough-lined plate from refrigerator and press doubled 12-inch piece of foil inside shell, folding edge of foil over fluted edges to shield; distribute 2 cups pie weights over foil. Bake for 20 to 25 minutes, until dough is light in color, then remove foil and weights and continue baking until crust is golden brown, 5 to 10 minutes more. Transfer to wire rack.
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Inactive Time: 3 hours
Source: COOK'S ILLUSTRATED September 1, 2005
Recipe Type: Cooks Illustrated, Desserts, Pastry doughs and other batters
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