Pecan Butter Pie

Pecan Butter Pie

Here’s a whole new twist on pecans in a pie!

For the homemade pecan butter
8 ounces pecan halves
1½ tablespoons butter
½ teaspoon salt

Equipment:  Natural gas cooktop
Cast-iron skillet
Food processor

Makes 1 cup.

Melt the butter in the skillet, add pecans, and sauté over medium heat, stirring often, until the pecans are toasted, about 10 minutes. Remove from the heat and cool. Place the cooled pecans in the food processor, sprinkle the salt over them, and process for several minutes until the mixture is as smooth as possible (this won’t be as smooth as peanut butter). The pecan butter will be a little runny at room temperature, and that is okay.

For the pie
1 9-inch deep dish frozen pie crust
1½ cups heavy whipping cream, well chilled
¼ cup brown sugar
8 ounces cream cheese
1 cup homemade pecan butter
1½ cups powdered sugar, sifted
1 teaspoon vanilla

Equipment:  Natural gas oven

Preheat oven to 400 degrees.

Thaw the pie crust at room temperature for at least 10 minutes. Prick the bottom and sides with a fork, line with parchment paper and pie weights (or dry beans), and bake for 10 minutes. Remove the weights and paper, return to the oven, and finish baking until crisp and golden. Cool on a wire rack until completely cooled.

Chill your mixer bowl, whisk attachment, and a spare bowl in the freezer for 15 minutes. Set up your mixer with its bowl and whisk attachment and whip the cream with the brown sugar until stiff peaks form. Scrape the whipped cream into the spare bowl and set the cream in the refrigerator.

In the mixer bowl cream the cream cheese with the pecan butter until well blended, then beat in the powdered sugar and the vanilla. Fold in the chilled whipped cream until thoroughly mixed in. Pour the filling into the pie crust and chill for several hours before serving.