After the feast, after round two, before the coma:
Me: Would you like a slice of pie?
Mister: Do I have to?
Me: Certainly not!
Mister: Okay then, just a small slice.
Me: With whipped cream?
Mister: Are you trying to kill me?
Me: The thought occurred to me...
Mister: Yes, whipped cream, and not too thin a slice.
Me: Here you go.
Mister: Geeze! That's enough for two!
Me: Want to trade?
Ten minutes later:
Mister: Why did you make me eat that?
The man is enough to drive me to drink! But I really can't blame him, this pie is e-villll. Think of the finest pralines you can buy in New Orleans, crispy on the outside, pecan pieces on the inside- all surrounded by a brown sugar elixir that melts into bliss on your tongue - that's the first layer of this pie.
The second layer is a rich, creamy vanilla custard. Take a minute to think about that! It's better than you can think, I promise. I made two pies, both now memories.
Not a great picture, my apologies, and this is before the pie is decorated with whipped cream...but I wanted you to see the layers...the crust is so light and flaky, the praline-pecan layer is crispy and the custard brings them all together into one fabulous pie...you'll want this one for your holiday party - it's a keeper! So sorry I didn't get this posted in time for Thanksgiving...but then you would have made it and eaten the entire thing and been up another pound or two on the scales and you would have blamed me...but this pie makes the weight gain worth it. This makes one 9-inch deep dish pie.
Praline-Pecan-Custard Pie - Adapted From Megan Gee, Custard Adapted From Baking Illustrated
For Pie Crust (makes enough for 2 pies - you can make two pies or freeze half of the dough, it will keep for 30 days in the freezer)
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons sugar
2 sticks butter
1/2 cup plus 1 tablespoon cold water (use refrigerated or iced water)
For the Praline-Pecan Filling:2/3 cup butter
2/3 cup brown sugar
1 cup toasted pecans, broken up
For the Custard Filling:
1 cup whole milk
1/2 cup heavy cream
1 large egg and 1 egg yolk
1/3 cup sugar
1 1/2 tablespoons cornstarch
1 1/4 teaspoons vanilla extract
pinch of salt
Fresh Whipped Cream
Make the pie crust: In a food processor, mix together flour, salt and sugar. Dice the butter into 1/2-inch cubes, then add to the processor and pulse 5 times ( 1 1/2 seconds teach pulse) until the mixture has pea-sized globules of butter still visible in the flour. Add the water while quickly pulsing the flour mixture to evenly distribute the water through the butter-flour mixture. Do not over mix!
Dump out the mixture onto plastic wrap. Bring together into a ball. Cut the ball in half and form two separate discs in plastic wrap. Refrigerate for at least 30 minutes and up to 24 hours. Roll out one disc of dough and freeze remaining disc of dough for up to one month. Press dough into 9-inch deep dish pie pan, trimming the edges of the dough so extend about 1/2-inch beyond rim of pan. Fold the edges under itself and flute the dough into any decorative way you wish. Preheat oven to 375 degrees. Put crust in freezer for 10 minutes (it helps crust not to shrink.) Remove from freezer and line crust with a piece of foil and use pie weights or beans, evenly distributed over foil. Bake for 20, carefully remove foil and weights/beans, and return crust to the oven to finish baking, about 5 or 6 more minutes, or until the crust is a light golden brown.
Make the Praline-Pecan Filling: Turn oven up to 450 degrees. In a small pan, melt butter and brown sugar over medium-high heat until just melted, stirring till combined. Add toasted pecans. Pour mixture into pie shell and bake at 450 degrees for 5 minutes or until top is bubbly. Remove from oven, let cool for about 10 minutes. While Praline-Pecan filling is cooling, make custard.
Make the Custard: Turn oven down to 375 degrees. In a medium saucepan over medium heat, combine the milk and cream until steaming. In a small bowl whisk together the eggs, sugar, cornstarch, vanilla and salt until thoroughly combined and smooth. Whisk some of the steaming milk into the egg mixture, about 2 tablespoons, then add 2 more tablespoons, whisking to temper the eggs. Add 2 more tablespoons, whisk together, and then pour the egg mixture into the cream mixture and cook over medium heat, stirring with a wooden spoon, until the custard begins to thicken and forms a ridge on the tip of the spoon when the bottom of the pan is scraped and the spoon is lifted, about 6 to 8 minutes. *Pour the custard onto the still hot Praline-Pecan layer and bake in a 375 degree oven until the custard has set around the edges but jiggles slightly in the center when shaken, about 12 to 15 minutes. Cool to room temperature, about 2 hours, before cutting, or refrigerate until pie is cool.