Well, it is my turn again to choose the recipe for Project Pastry Queen, and I almost forgot! Or I did forget, but I received an email reminding me that I had to send my decision a few days before, but hadn't. I felt so dumb, I hadn't even thought about it! But luckily that same day I got the mail I had made the Buttermilk Pecan Pie, so it was an easy choice!
I had never made pecan pie before, but I have had lots in my life. I have to agree that this wasn't the best one, because (as Amanda and Shawnda noticed in their posts) it ist very sweet, but I have to say that I rather liked the taste of the filling, I don't think it's bad at all.
"Why is she posting so late if she made the pie days ago?" You must be wondering. It is so because I didn't take pictures of it for the blog recipe (feeling even dumber...), AND also because I decided that the crust and the filling would be perfect to mix with my grandmother's pecan pie, wich I haven't had in a while, but it is THE BEST PECAN PIE EVEEEEER! So I asked my cousin Verónica for the recipe, and made a few adjustments. As it turns out, Tita's isn't really a pecan pie, it's sort of a pecan-pumpkin-cake pie. I can't really put a name to it, but looking at the recipe it came to me that the filling would be perfect combined with a sweet pumpkin layer and some topping.
So today I made it again, just like in the book, but with a pumpkin layer underneath the pecans. It's actually in the oven right now, and won't be done for another half hour, so I'll keep you posted on how it turns out. So far I have to say that I'm glad I made it on a cake de-moldable (?) pan, because it turned out huge! I changed my mind right before putting the dough on the pie mold, just because I wanted to be able to take it out whole, but there was so much filling! I remember now my Tita makes it on a big pyrex, so that's why I probably should've made half the pumpkin pie and half the pecan filling (maybe it won't be done in 30 minutes now that I think about it...). I know I should have thought about it, but I just didn't, but I know it's still gonna be good, and I know it's gonna be huge, and I know my brother Alejandro, his girlfriend Sandy and my cousin Verónica, who are in the kitchen right now waiting for the alarm to go off so we can take it out of the oven and have a big fat piece of Buttermillk Pecan-Pumpkin Pie, are gonna love it!
Note: I had decided to post the recipe with half the quantity I used for this one, but decided no to, because I love the size of the slices and tha ratio of layers and crust (maybe I'll make it a little thicker next time, but it really is ok). So if you wanted huge like mine, follow the recipe as it is; if you want it thinner, half the ingredients, and if you just want to make the Buttermilk Pecan Pie, ignore the pumpkin layer and follow the rest as it is.
Yields: 12 servings
• 2 cups flour
• 1/2 tsp salt
• 2/3 cup chilled unsalted butter
• 2 tbsp sugar
• 4-5 tbsp ice water
1. I made it by hand mixing the flour, salt and sugar, than adding the butter cut in cubes and, with the potato mashing thingy that I don't know how to call, mix it all until it looks all crumbly.
2. Add 4 tablespoons of ice water, 1 at a time and mixing well after each one. The mix should be a dough by now, if it's a little dry add the last tbsp of water and mix well.
3. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate at least 1 hour.
4. After the hour, take the dough out and roll it into a circle, line a deep-dish pie plate (or a cake pan, as I did) with the pie crust. Position an oven rack in the center of the oven and preheat to 350ºF.
BUTTERMILK PECAN FILLING:
• 1 1/2 cups pecan halves
• 1 stick unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 1/4 firmly packed golden brown sugar
• 2 tsp vanilla extract
• 3 large eggs
• 3 tbsp all purpose flour
• 1/2 tsp salt
• 1 cup buttermilk
5. Arrange the pecans on a baking sheet in a single layer and toast the for 7 to 9 minutes until golden brown and aromatic in the preheated oven.
6. Chop 3/4 of the pecans coarsely (we left 1/4 of them in halves as they came). Decrease the temperature to 300ºF.
7. Cream the butter with both sugars in a large bowl on medium-high speed until fluffy. Add the vanilla and then the eggs one at a time, beating for 20 seconds on medium speed after each addition. Add the flour and salt and beat until incorporated, about 20 seconds. Add the buttermilk and beat another 20 seconds. Add the pecans and mix well.
• 2 cups canned pumpkin
• 3 eggs
• 1/4 evaporated milk
• 1 tsp powdered cinnamon
• 1 cup powdered sugar
• 165 gr. (6 oz.) cream cheese
8. Whisk the eggs and mix all the ingredients in a bowl, by hand.
9. Add the pumpkin filling in the already placed crust.
10. Carefully spoon the pecan filling on top.
11. Bake in the preheated oven for 1 hour and 45 minutes. Cool at room temperature at least 30 minutes before serving.