Cooking Fresh with Chef Rick Recipe #16 - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Cooking Fresh with Chef Rick Recipe #16

FOR THE CRUST

1 10-INCH DEEP DISH PIE CRUST, UNBAKED
2 TABLESPOONS BUTTER
1/2 CUP DARK BROWN SUGAR
1/2 CUP CHOPPED PECANS 

FOR THE FILLING

2 EGGS
3/4 CUP DARK BROWN SUGAR
1 TEASPOON GROUND CINNAMON
1/2 TEASPOON GROUND GINGER
1/2 TEASPOON GROUND ALLSPICE
1/2 TEASPOON GROUND BLACK PEPPER
1/2 TEASPOON SALT
1/4 TEASPOON GROUND CLOVES
1/4 TEASPOON GROUND NUTMEG
1 3/4 CUPS CANNED PUMPKIN PUREE
1 2/3 CUPS EVAPORATED MILK
2 TABLESPOONS BRANDY 

TO SERVE

1 CUP CHEF RICK'S "CHANTILLY CREAM" OR SWEETNED WHIP CREAM

MELT THE BUTTER IN A SMALL SAUCEPAN OVER LOW HEAT.  ADD THE SUGAR, THEN THE PECANS.  PRESS THE PECAN MIXTURE AGAISNST THE BOTTOM OF THE PIE CRUST, THEN REFRIGERATE UNTIL THE FILLING IS READY. 

PREHEAT THE OVEN TO 425 DEGREES.  SLIGHTLY BEAT THE EGGS, THEN ADD THE SUGAR AND SPICES.  STIR WELL AND ADD THE PUMPKIN, MILK, AND BRANDY; MIX WELL.  POUR INNTO THE PASTRY SHELL. 

BAKE FOR 15 MINUTES, THEN REDUCE THE TEMPERATURE TO 350 DEGREES AND BAKE FOR 40 TO 50 MINUTES MORE, OR UNTIL A KNIFE INSERTED IN THE CENTER OF THE PIE COMES OUT CLEAN.  LET COOL TO ROOM TEMPERATURE.   SERVE WITH WHIPPED CREAM.