Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie

Flaky Pie Crust
2½ cups all-purpose flour, chilled
1 tablespoon granulated sugar
1 teaspoon salt
12 tablespoons unsalted butter, cut into ½ inch chunks and frozen
¼ cup lard or vegetable shortening, frozen

Pumpkin Pie Layer
1¼ cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a cheesecloth or paper towel lined fine mesh sieve, covered, for several hours to overnight, in the fridge. Alternatively,cook it down in a saucepan on the stove top over medium -high heat for about 4 minutes until bubbling, then let cool before continuing)
½ cup + 2 tablespoons heavy cream (you can use evaporated milk, if you prefer)
¼ cup firmly packed brown sugar
¼ cup granulated sugar
1 tablespoon all-purpose flour

Make and Parbake Pie Shell:
Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! You want a raggedy mess of crumbly dough, with lumps of butter showing.

Source: Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie
Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie Rating: 4.5 Diposkan Oleh: First House