This week on Hit The Kitch, Molly mashes up two iconic American pies into one, creating the ultimate Thanksgiving dessert. Part Chess pie (but make it honey), part pumpkin pie, this pie has the best of both. With a custardy, jiggly texture, and deeply spiced gingery flavor, it has quickly replaced all other pies on her Thanksgiving table ! Another fun bonus point? This pie is also made with a buttery pecan crust which just so happens to be GLUTEN. FREE, which she only realized at the end of this video! If you want to bring a showstopper of a dessert this year, but don't want to be predictable, this is the pie for you. Salty, sweet, and best served with a dollop of unsweetened cream, the Salty Honey Pumpkin Pie is this year's pumpkin pie moment.
INGREDIENTS:
PANTRY
2 ½ cups raw pecans
¾ cup plus 2 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cardamom
½ teaspoon ground nutmeg
Kosher salt
½ cup canned pumpkin puree (Libby’s is best)
¾ cup honey
1 tablespoon cornmeal
Flaky sea salt
DAIRY
10 tablespoons unsalted butter
4 eggs
1 ½ cups heavy cream, divided
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Video Series:
Director: Evan Robinson
Editor: Jordan Hansen
Producaaa: Ben Persky