Page 39 - March & April

ROUSES.COM 37
ASK CHAYA
Why do you recommend a
rubber spatula?
A rubber spatula has a curved
edge and is bendable, so you
can scrape the mixture along the
edges of the bowl or pan. Makes
sure you buy one that is heat
resistant.
Chef Chaya Conrad, Bakery Director
Rich Louisiana Pecan Pie
WHAT YOU WILL NEED
1 Par-Baked 9-inch Pie Crust
(see “Perfect PieCrust”
method and recipe above)
6 tablespoons unsalted butter,
cut into 1-inch pieces
1 cup packed dark brown sugar
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
8 ounces Louisiana pecan pieces,
toasted coarsely chopped
whipped cream or vanilla ice
cream, for serving
corners and sides of pan, taking care not to stretch dough.
Trim edges of dough to make 1/2-inch overhang. Tuck
overhanging dough under so folded edge is flush with rim
of pan. Flute edge. Chill shell until firm, about 1 hour.
For Par-Baked Crust
Prick sides and bottom of shell with fork; line entire shell
with heavy-duty aluminum foil, pressing foil firmly against
shell and extending over fluted rim. Prick foil with fork and
return shell to refrigerator while oven is heating. Adjust
oven rack to center position; and heat oven to 400º. Bake
pie shell 10 minutes. Remove foil. Cool pie crust; fill with
your pie filling and bake the rest of the way.
For a Pre-Baked Pie Crust
Prick sides and bottom of shell with fork; line entire shell
with heavy-duty aluminum foil, pressing foil firmly against
shell and extending over fluted rim. Prick foil with fork;
return shell to refrigerator while oven is heating.Adjust oven
rack to center position; heat oven to 40ºF degrees. Bake pie
shell 15 minutes. Remove foil; continue baking until bottom
of crust begins to color, about 10 minutes longer.
HOW TO PREP
Par-bake pie shell as in method described
above.
Meanwhile, melt butter in medium heatproof
bowl set in skillet of water maintained at just
below simmer. Remove bowl from skillet;
mix in sugar and salt with wooden spoon
until butter is absorbed. Beat in eggs, then
corn syrup and vanilla. Return bowl to hot
water; stir mixture until shiny and warm to
the touch, about 130ºF. Remove from heat;
stir in pecans. Pour mixture into warm shell.
Return pie to hot oven. Bake until center feels
soft-set, like gelatin, when gently pressed,
50 to 60 minutes. Transfer pie to a rack; cool
completely, at least 4 hours. Serve warm or at
room temperature with whipped cream or ice
cream. (Serves 6)