It’s the time of year to raise your pie game to the next level. Noah and his mom are here to show you how to make a pie you’ll be proud to bring to any gathering (or slightly less ashamed of eating by yourself, alone, on the couch…)
We’ve already shown you Nancy’s amazing pies before…
Apple Pie: http://youtu.be/o4fllrsRDEA
Brown Sugar Pumpkin Pie: http://goo.gl/CnFxc4
Are you new? Then catch up with a few hundred episodes of The Food Feeder: http://goo.gl/JGGl4j
What other recipes would you like to see from Noah to arm you well for all cooking situations? What’s your favorite kind of pie? Do you think your pecan pie recipe is better than Noah’s mom’s? (Hint: you’re wrong.) What’s the can’t-miss element to your family’s Thanksgiving dinner?
Let us know in the comments below!
To make the Pie, you’ll need:
2 Cups Halved Pecans
3 Eggs
1/2 Cup Dark Brown Sugar
1/2 Cup Light Brown Sugar
4 Tbsp Melted Unsalted Butter
3/4 Cup Light Corn Syrup
1/2 Tsp Kosher Salt
1/2 tsp Grated Lemon Zest
4 Tbsp Bourbon (though it’s VERY IMPORTANT to have the whole rest of the bottle on hand. Because reasons).
Preheat Oven to 350 Degrees F
Spread the Pecans evenly on a rimmed baking sheet, and toast until golden and fragrant (about 203 minutes) Transfer to a plate to cool.
Roll out pie dough, and place in pie plate. (Go here for tips on pie crust rolling: http://youtu.be/o4fllrsRDEA) Line pie crust with parchment paper, then fill with pie weights or dry beans. Bake in oven for 15-20 minutes.
While the crust is par-baking, whisk eggs in a large bowl. Add sugars and next 5 ingredients. Stir in half the pecans (reserve 1 cup of the prettiest, unbroken nuts to decorate the top).
Remove the crust from the oven, and remove the parchment and beans. Cool Crust slightly.
Pour filling into crust, and top with whole pecans in a decorative circle pattern.
Bake for 50-55 minutes, or until the filling is puffed and just set in the center.
To make the Bourbon Whipped Cream:
1 Cup Chilled Whipping Cream
2 Tbsp Confectioner’s Sugar
1 Tbsp Bourbon
Whip cream, Bourbon, and Confectioners sugar with an electric mixer until soft peaks form. Lick the beaters, because you have no shame.
Want to know what's going on with Food Feeder and Tasted in the future?
Follow us and Noah on Twitter for updates:
Noah: http://www.twitter.com/Galuten
Tasted: http://www.twitter.com/TastedChannel
Oh and we're on The Facebook: http://www.facebook.com/TastedChannel
Tune in to the Food Feeder with Tasted's food guru, Noah Galuten. Noah's been there and done that in pretty much every aspect of the culinary scene from his stint as a popular food writer for LA Weekly to now opening his own highly anticipated BBQ restaurant. Hop on for the ride as Noah gives us the inside scoop on what's hot and happening in the world of fascinating food from breaking news, to awesome events, cool chefs, incredible restaurants and all around good eats. Noah's the guy for everything you ever wanted to know about food... and then some. Click subscribe to check out new episodes almost every day!
We’ve already shown you Nancy’s amazing pies before…
Apple Pie: http://youtu.be/o4fllrsRDEA
Brown Sugar Pumpkin Pie: http://goo.gl/CnFxc4
Are you new? Then catch up with a few hundred episodes of The Food Feeder: http://goo.gl/JGGl4j
What other recipes would you like to see from Noah to arm you well for all cooking situations? What’s your favorite kind of pie? Do you think your pecan pie recipe is better than Noah’s mom’s? (Hint: you’re wrong.) What’s the can’t-miss element to your family’s Thanksgiving dinner?
Let us know in the comments below!
To make the Pie, you’ll need:
2 Cups Halved Pecans
3 Eggs
1/2 Cup Dark Brown Sugar
1/2 Cup Light Brown Sugar
4 Tbsp Melted Unsalted Butter
3/4 Cup Light Corn Syrup
1/2 Tsp Kosher Salt
1/2 tsp Grated Lemon Zest
4 Tbsp Bourbon (though it’s VERY IMPORTANT to have the whole rest of the bottle on hand. Because reasons).
Preheat Oven to 350 Degrees F
Spread the Pecans evenly on a rimmed baking sheet, and toast until golden and fragrant (about 203 minutes) Transfer to a plate to cool.
Roll out pie dough, and place in pie plate. (Go here for tips on pie crust rolling: http://youtu.be/o4fllrsRDEA) Line pie crust with parchment paper, then fill with pie weights or dry beans. Bake in oven for 15-20 minutes.
While the crust is par-baking, whisk eggs in a large bowl. Add sugars and next 5 ingredients. Stir in half the pecans (reserve 1 cup of the prettiest, unbroken nuts to decorate the top).
Remove the crust from the oven, and remove the parchment and beans. Cool Crust slightly.
Pour filling into crust, and top with whole pecans in a decorative circle pattern.
Bake for 50-55 minutes, or until the filling is puffed and just set in the center.
To make the Bourbon Whipped Cream:
1 Cup Chilled Whipping Cream
2 Tbsp Confectioner’s Sugar
1 Tbsp Bourbon
Whip cream, Bourbon, and Confectioners sugar with an electric mixer until soft peaks form. Lick the beaters, because you have no shame.
Want to know what's going on with Food Feeder and Tasted in the future?
Follow us and Noah on Twitter for updates:
Noah: http://www.twitter.com/Galuten
Tasted: http://www.twitter.com/TastedChannel
Oh and we're on The Facebook: http://www.facebook.com/TastedChannel
Tune in to the Food Feeder with Tasted's food guru, Noah Galuten. Noah's been there and done that in pretty much every aspect of the culinary scene from his stint as a popular food writer for LA Weekly to now opening his own highly anticipated BBQ restaurant. Hop on for the ride as Noah gives us the inside scoop on what's hot and happening in the world of fascinating food from breaking news, to awesome events, cool chefs, incredible restaurants and all around good eats. Noah's the guy for everything you ever wanted to know about food... and then some. Click subscribe to check out new episodes almost every day!
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Lifestyle