Bhakti Chai Pecan Pie

Bhakti Chai Pecan Pie is the most scrumptious treat! Amy Wyatt, of The Little Bird Bake Shop in Fort Collins, CO created this delicacy just for us.  The crust is flaky, the pecan filling is perfectly spicy and sweet.

Ingredients

All Butter Pie Crust (Yields 1 9″ pie crust)

  • 2 c. All Purpose Flour
  • 3/4 tsp. Kosher Salt
  • 6 1/2 oz Unsalted Butter, Cold and Cubed
  • 1/3-1/2 c. Ice Water

Bhakti Chai Pecan Filling:

  • 3 cups Bhakti Chai Concentrate
  • 1/2 c Dark Brown Sugar, packed
  • 1/2 c Granulated Cane Sugar
  • 1/4 + 1/8 tsp. Kosher Salt
  • 3 Large Eggs
  • 3 Egg Yolks
  • 1 1/2 c. Lightly Toasted Pecans, coarsely chopped

 

Preparation

All Butter Pie Crust:

Spoon all purpose flour into a one cup measure and level the top by sweeping a knife across. Measure two cups of flour this way into a medium sized bowl. Add salt and butter. Cut the butter into the flour with two knives or with a pastry cutter (or with a paddle if using a mixer) until the butter is pea sized or slightly smaller pieces. Dribble in the ice water and mix until the dough comes together in a ball and there are no dry patches. Flatten the ball, wrap in plastic, and refrigerate for at least 90 minutes. (This can be done several days in advance.)

Roll dough to approximately 1/8″ thickness. Turn pie tin upside down on the dough and using a paring knife trace a circle 2 1/2 inches larger than the tin. Turn your pie plate right side up and line it with the pie dough. Roll the edge down and crimp it tightly. Refrigerate 15 minutes or until firm.

Preheat oven to 400 degrees F. Place pie shell on a baking sheet. Line shell with parchment paper or foil and fill with dried beans or rice. Bake the shell until the edges appear dry and slightly golden. Remove the beans and parchment/foil, prick bottom and sides with a fork and return to oven until the bottom of the shell appears slightly puffed and dry. Set aside. Turn oven down to 350 degrees F.

Bhakti Chai Pecan Filling:

Boil Bhakti Chai Concentrate in a saucepan over medium heat until it is reduced to 1 cup. Set aside to cool. In a medium bowl whisk together brown sugar, cane sugar, salt, eggs, and egg yolks. Whisk in reduced Bhakti Chai. Sprinkle chopped pecans in the bottom of the partially baked pie shell. Pour filling mixture over the pecans. Place the pie in the middle of the oven and bake for 30-35 minutes, or until the filling has puffed up and is firm when pressed in the center.

Let cool 20-30 minutes or longer before slicing. Serve with lightly sweetened whipped cream if desired.

Serves 8-10