RS Cooking Class 9

We had another cooking class last week. We focused on Thanksgiving Desserts.

I did a quick demo on my mom's Pumpkin Pie Cake, which is already posted on my blog. [As a side note: the Pretzel Salad and the Pumpkin Pie Cake are holiday traditions in my fam.]

In addition, Jen taught Tarheel Pie, Pumpkin Pie and Better Pecan Toffee Pumpkin Pie. I'm a huge fan of the Tarheel Pie and we will be making it as part of our Thanksgiving Dinner.

Butter Pie Crust
2 1/2 c. flour
1 Tbsp sugar
3/4 tsp salt
1 c chilled unsalted butter, cut into 1 inch cubes
6-12 Tbsp ice water

Combine flour, sugar and salt. Add butter cubes. Pulse in processor or mix with hands until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball. Divide in half. Form into 2 balls, flatten into discs, wrap each in plastic and chill 2 hours or overnight. Makes 2 crusts, either 2 bottom crusts or a bottom and a top crust.

Tarheel Pie
1 c chocolate chips
1 stick butter, melted (and still warm)
1 c chopped pecans
1 tsp vanilla
1/2 c flour
1/2 c sugar
1/2 c packed brown sugar
2 eggs, beaten
9" unbaked pie crust

Preheat oven to 350. Mix butter and chocolate chips in saucepan over low heat until melted and smooth. Blend all remaining ingredients, then stir in chocolate mixture. Pour into unbaked pie shell. Bake for 30-40 minutes. Best served warm with vanilla ice cream

Perfect Pumpkin Pie
1 (15 oz) can pure pumpkin
3/4 c (packed) golden brown sugar
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp salt
pinch of ground cloves
3 large eggs
1 1/4 c heavy whipping cream

Position rack in bottom third of oven; preheat to 375. Spray 9" diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13" round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans [for weight]. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350. Reposition oven rack to center.

Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing, just until blended. Process 5 seconds longer.

Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.

Butter Pecan Toffee Pumpkin Pie
Perfect Pumpkin Pie filling (recipe above)
1 Tbsp unsalted butter
1 c pecan halves
2 Tbsp brown sugar
2 tsp water
1/4 c toffee bits or chopped toffee bars (such as Skor or Heath)

Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 c pecans and combine with 1/4 c toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie filling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. cover; chill. Sprinkle 1/4 c toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.