Rib City Grill's Pecan Pie

Rib City Grill's Pecan Pie

Total time: 1½ hours, plus cooling time

Servings: 8

Note: Adapted from Rib City Grill. This recipe makes a 10-inch pie; 10-inch pie pan and dishes are available at cooking and baking supply stores, as well as some gourmet markets, and are widely available online.

Ingredients:

• 1/3 cup (2.7 ounces) butter, softened
• 3/4 cup (5 ounces) sugar
• 1/2 cup plus 2 tablespoons (5 ounces) dark corn syrup
• 1/2 cup plus 2 tablespoons (5 ounces) light corn syrup
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 4 eggs, beaten
• 2 1/2 cups (10 ounces) chopped pecans
• 1 (10-inch) prepared unbaked pie shell

Instructions:

1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter and sugar until fully combined, about 1½ minutes.

3. Scrape down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.

4. With the mixer running over low speed, slowly pour in the beaten eggs. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.

5. Fold the chopped pecans into the batter using a spatula.

6. Place the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.

7. Bake the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.

8. Cool the pie on a rack for at least 2 hours before slicing and serving.

Source:  LA Times
noelle.carter@latimes.com

Ice Cream Pie

PIE PAN ICE-CREAM DESSERTS

The Farm Journal's Timesaving Country Cookbook was printed by Doubleday in 1961.  I found this vintage cookbook at a garage sale and found myself reading it from cover to cover.  This is one of my favorite desserts from the book.  I make several of these in different flavors for a last minute dessert or birthday party with cake.  The ice cream makes the pie shell - so no pastry is needed.  Basically, you freeze the shell and then add your filling of choice and return "pie" to the freezer.  Here's how to do it.

Ice Cream Pie Shell

Line a pie pan with 1 quart of ice cream of any flavor you desire.  For a more generous "crust" use 1-1/2 pints of ice cream.  Cut ice cream into 1-1/2 inch slices and lay in bottom and sides of the pie pan to cover.  Cut remaining slices in half and and arrange around the top of the pan to make rim.  Fill spaces with ice cream where needed and use the back of a spoon to smooth the "crust".  Freeze the completed shell in a large freezer bag.  Freeze until firm before adding fillings.

Here a recipe for 

Chocolate-Peppermint Pie

1 tablespoon cocoa powder

1/2 cup sugar

1 (4 oz.) pkg chocolate pudding mix

1 teaspoon vanilla

2 cups heavy cream

2 (8") frozen peppermint ice cream shells

Combine cocoa and sugar. Add to pudding mix and prepare as directed on package.  Add vanilla and fold heavy cream into the chocolate pudding mixture.  Pour into the 2 peppermint ice cream shells and freeze until firm.  Makes 2 (8") pies.