Best 2 Pecan Fig Pie With Brandied Whipped Cream Recipes

Indulge in a symphony of flavors with our delectable Pecan Fig Pie, a masterpiece that harmonizes the natural sweetness of figs and pecans with a hint of brandy. This Southern classic is a labor of love, crafted with a flaky, buttery crust that encapsulates a luscious filling of caramelized figs, crunchy pecans, and warm spices. Accompanied by a velvety Brandied Whipped Cream, this pie elevates any occasion, from casual gatherings to festive celebrations. Dive into theの詳細なレシピの詳細な説明 for step-by-step guidance on creating this culinary delight, along with additional recipes for variations such as a gluten-free crust and a vegan filling. Embrace the joy of baking and treat your taste buds to a truly exceptional dessert experience.

Here are our top 2 tried and tested recipes!

BRANDIED PECAN PIE

Brandied Pecan Pie image

This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 13

Ingredients

1 1/4 cups unbleached all-purpose flour, spooned and leveled, plus more for rolling
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar
3/4 cup dark corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 teaspoons brandy (optional)
1/4 teaspoon fine salt
2 cups pecans, toasted

Steps:

Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
Filling: Meanwhile, in a large bowl, stir together eggs, brown sugar, corn syrup, butter, vanilla, brand (if using), and salt. Fold in pecans. Pour filling into pie shell and bake until set but still slightly wobbly in center, 45 to 50 minutes. Let cool on a wire rack, 2 hours, before serving.

Nutrition Facts : Calories 597 g, Fat 37 g, Fiber 3 g, Protein 7 g, SaturatedFat 12 g

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

Mocha Pecan Pie with Coffee Whipped Cream image

Categories Coffee Liqueur Milk/Cream Food Processor Chocolate Nut Dessert Thanksgiving Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 10

Number Of Ingredients 24

Ingredients

Crust
1 1/4 cups all purpose flour
1 tablespoon grated orange peel
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup solid vegetable shortening, cut into small pieces
1 tablespoon orange juice
2 tablespoons (about) ice water
Filling
3 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1 tablespoon whipping cream
2 teaspoons instant espresso powder or instant coffee powder
1 cup light corn syrup
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups coarsely chopped pecans (about 6 ounces)
For Coffee Whipped Cream
1 cup chilled whipping cream
3 tablespoons coffee liqueur
1 tablespoon powdered sugar

Steps:

For Crust:
Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
For Filling:
Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

Tips:

If you don't have brandy on hand, you can substitute another type of liqueur, such as rum or amaretto.
Be careful not to overmix the whipped cream, or it will become grainy.
If you don't have a pastry brush, you can use a spoon to brush the egg wash onto the pie crust.
To prevent the pie from boiling over, place a baking sheet on the rack below the pie.
Allow the pie to cool completely before slicing and serving.

Conclusion:

This pecan fig pie with brandied whipped cream is a delicious and decadent dessert that is perfect for any occasion. The combination of sweet pecans, tart figs, and creamy whipped cream is sure to please everyone. With a little bit of effort, you can create a beautiful and delicious pie that will be the star of your next gathering.