Featured at the South Dakota Local Foods Conference, Nov. 2020, From Scott Brinker, Executive Chef, Monument Health, Rapid City.
Buttermilk Pie With Pecan Bourbon Caramel Sauce
Buttermilk Pie
Buttermilk Pie With Pecan Bourbon Caramel Sauce
Ingredients:
- 1- 9” Pie Crust
- 2 Whole Eggs + 2 Egg Yolks
- 1 ⅓ C Sugar
- 1T Flour
- ½ Butter or coconut oil, melted
- 1 C Buttermilk
- 1 tsp Almond Extract
- 1 T Lemon Zest
- Pinch of salt
Directions:
- Combine ingredients and pour into unbaked pie crust
- Bake at 300 degree oven for 45-50 minutes
- Cool pie before slicing.
Pecan Bourbon Caramel Sauce
Ingredients:
- 1 1/4 cup roughly chopped toasted pecans
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp baking soda
- 3 Tbsp bourbon
- 1 tsp pure vanilla extract
Directions:
- Preheat the oven to 350°F.
- Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside.
- Bring brown sugar, heavy cream, butter, corn syrup, salt and cinnamon to a boil in a medium size heavy bottomed saucepan over medium heat, stirring constantly. Once boiling, immediately lower the heat and let bubble for 2 minutes.
- Remove from heat, and add the baking soda. Stir until incorporated.
- Add bourbon, vanilla and toasted pecans. Mix well.
- Cool slightly (about 10 minutes).
- Serve warm over Buttermilk Pie.