Pumpkin Pie Dish
The perfect dish for fall’s favorite dessert.
- Classic Pie Dough:
- 3 cups all-purpose flour, chilled
- 1 Tbsp granulated sugar
- 1 Tbsp fine sea salt
- Ice cubes
- 2 sticks (8 ounces) cold unsalted butter, cut into ½-inch cubes
- 1 ball of Classic Pie Dough, chilled
- 2 cups pecan halves, toasted
- 3 large eggs
- 3/4 cup light corn syrup
- 3 Tbsp sugar
- 4 Tbsp firmly packed dark brown sugar
- 3 Tbsp unsalted butter, melted
- Pinch of salt
- 1 tsp pure vanilla extract
- 3 Tbsp bourbon
- 1 cup (6 ounces) semisweet chocolate chips
In a medium bowl, whisk the flour, sugar, and salt together. In a measuring cup, stir ¾ cup (180 ml) water with several ice cubes until it is very cold, then discard the ice. Toss the cold butter in the flour mixture to coat. Place the mixture in a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts. Pulsing in 4-second bursts, slowly drizzle the ice-cold water into the food processor through the feed tube. As soon as the dough comes together in a ball, stop adding water. Remove the dough from the food processor and divide it in half. Flatten each piece into a disk, and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the dough until firm, about 1 hour. The dough can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw completely in the refrigerator before proceeding.
To make the filling: dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours. Preheat the oven to 325°F. Coarsely chop ¾ cup of the pecans. Set aside. In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside. Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1¼ cups pecan halves on top of the filling. Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again. Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.
Recipe by Nordic Ware®
- Manufacturer: Sur La Table
- Material: Stoneware
- Dimensions: 10" x 1.75"
- Made in China exclusively for Sur La Table
Care & Usage Show
- Hand wash only
- Oven safe to 482°F
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