We were so happy when the Nosher asked us to come up with a special Hanukkah/Thanksgiving dessert. So we took our Chocolate Bourbon Pecan Pie, did a little tweaking, and created the ultimate Thanksgivukkah dessert!
Bourbon Pecan and Gelt Pie
- 2 cups flour
- 1 tsp. salt
- 1 tsp. sugar
- 2/3 cup + 1 tbs cold shortening
- 3 tbs. cold water
- 3 tbs. cold milk
- 1/3 cup melted butter or margarine
- 2/3 cup sugar
- 1 cup light corn syrup
- ½ tsp salt
- 3 eggs
- 1-2 Tbsp bourbon
- 20-25 pieces of gelt—enough to cover the bottom of the crust.
- ½ cup chopped pecans
- ½ cup halved pecans
for the crust:
- Combine flour, salt and sugar with a light whisk.
- Add the shortening. With a dough blender or your hands, work the shortening into the dry ingredients until it’s in pea-size pieces.
- Add cold water and milk 1 tablespoon at a time, tossing with fork until all flour is moistened and the dough comes together.
- Gather dough into a ball and then shape it into a flattened round on a floured surface.
- Roll pie crust into a circle 2 inches larger than the upside down pie plate.
- Fold crust into fourths and place into pie plate. Unfold and ease into plate.
- Using kitchen shears, trim the dough to the edge of the pie plate.
- Use a fork to poke a few holes into the bottom of the crust, and then use the back of the fork to gently press lines into the edge of the pie. (See image below)
for the filling:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together butter, corn syrup, sugar, vanilla and salt until combined.
- Once combined, add the eggs. Whisk until they are fully blended with the mixture. (It should be a solid pale yellow color with no specks of dark yellow yolk)
- Add bourbon and whisk until incorporated.
- In the bottom of the crust spread the gelt evenly. Then add the pecans.
- Pour mixture over the gelt and pecans.
- Place pie on a standard cookie sheet and bake for 50-65 minutes or until filling is coagulated (see ** below) and let cool completely before cutting.
** To test if the pie is done, take a knife and poke it into the top past the pecans and into the filling. If it is done the filling will be coagulated and somewhat solid, if it is still runny bake for a few more minutes.