Want to enjoy the best that Dallas restaurants have to offer without ever leaving your home? Our new recurring feature, Dish Pirate, will help you bring the city’s robust dining scene to your kitchen.
Dish Pirate: IVY Kitchen’s Southern Pecan Pie
Dish Pirate: IVY Kitchen Southern Pecan Pie
Inspired by Chef Jason Hoffman
IVY Kitchen’s southern pecan pie is the perfect last-minute addition to your Thanksgiving menu. The homemade pie crust and decadent filling make this dessert a big seller on the restaurant’s fall dessert list. Of course you could always order your pie from IVY Kitchen but those of you who like to tackle the baking yourself can definitely master this recipe at home.
Pecan pie can be tricky but the miniature size makes it easier to attain that firm, inner pie filling. The pie crust is also easier when miniature because it eliminates the rolling-out process. If you are like me, and would like to make it even more simple, I suggest using refrigerated pie crust. I made pies with both types of crust and both were great.
Recipe (Makes 18 individual Pies)
Ingredients:
For Pecan Pie Dough
8 oz cream cheese
12 oz softened butter
1 lb all-purpose flour (approx. 3 1/3 cups)
1/2 tsp kosher salt
OR
2 packages Pillsbury refrigerated pie crusts (cut into 3 inch circles)
Pecan Pie Filling
12 whole eggs
6 cups dark brown sugar
1/2 cup melted butter, room temp
1 Tbsp vanilla extract
1/2 tsp kosher salt
3 1/2 cups chopped pecans
1 1/2 chocolate chips
Preparation for pie dough:
1. Combine the cream cheese and butter together with your hands until well blended.
2. Add the flour and salt and mix together to form a smooth dough.
3. Form the dough into a rectangle, approx. 1.5 inches thick.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Remove the dough and cut into 2 ounce portions. Shape into a disk.
6. Flatten dough into 1/8 inch thick pieces.
7. Place the flattened dough into non-stick sprayed muffin tin.
8. After all the tins are full, place in the freezer to set for at least 10 minutes while making filling.
If using refrigerated pie crust, roll out each pie crust and cut into 3 inch circle using a biscuit or cookie cutter. Place pie crust circle into non-stick sprayed muffin tin.
Preparation for pie filling:
Preheat oven to 325 degrees.
1. Combine all ingredients and mix until well combines.
2. Remove chilled pie doughs from freezer.
3. Stir filling again before portioning.
4. Ladle 1/4 full cup into chilled dough.
5. Place the muffin tin on a sheet pan and place in the oven. Bake 25-30 minutes until the filling is set and the crusts are golden.
6. Remove baked pies from oven and serve warm or let cool and warm before serving later.
This dish pairs great with whipped cream, vanilla ice cream, chopped chocolate, and caramel sauce. The individual servings save on messy pie cutting and make perfect leftovers.
