Hoosier Mama Pie Co.
1618 1/2 Chicago Avenue
(312) 243-4846

Sugared Pecans

1 egg white
1 Tbs water
1/2 cup granulated sugar
2 cups pecan pieces

Preheat oven to 350 degrees. Place granulated sugar in medium sized mixing bowl. Place eggwhite in a small bowl and whisk until frothy. Add pecan pieces and stir to coat well. Remove pecans from bowl with a slotted spoon and place in bowl of sugar. Shake bowl of sugar to coat pecans well. Line a baking pan with a Silpat or lightly greased parchment or foil. Spread pecans evenly across pan. Bake for 15 minutes. Stir and rotate pan Bake for another 15 minutes. Let cool completely. Set aside.

Bourbon Pecan Chess Pie

3 1/2 oz unsalted butter
1 pinch of kosher salt
1 1/4 cups granulated sugar
1 Tbs cornmeal
3 large eggs
1 1/2 Tbs Bourbon
1 Tbs of vanilla paste or extract

In a large bowl with an electric mixer beat the butter, sugar, and salt until light and fluffy. Add cornmeal. Add the eggs one at a time. Scrape down the sides of the bowl with each addition. Add vanilla. Add Bourbon. Mix just to combine. Pour pie filling into a 9" unbaked pie shell. Bake for 20 minutes and rotate pie 180 degrees. Bake for another 15-20 minutes until center of pie is set and the color is a dark golden brown. Let cool. Roughly chop sugared pecans and spread over center of pie. Serve at room temperature or slightly chilled.

HMPC Pie Crust

2 1/4 cups All Purpose Flour
2 1/2 oz butter, cut into 1/2" cubes and frozen
4 1/2 oz butter, cut into 1/2 cubes and chilled in refrigerator
3/4 tsp salt
1 1/4 tsp sugar
2 cups of cold water with 1/4 cup of red wine vinegar

Combine flour, sugar and salt in the bowl of a food processor or stand mixer. Pulse to combine. Add chilled butter and pulse until it is the size of small peas.Add the frozen butter and pulse until it is the size of small peas. Drizzle the water-vinegar mixture over the dry mixture and pulse just until the dough comes together when pressed between your fingers. Turn the dough out onto a lightly floured surface and knead gently to firm a smooth dough. Divide dough in half and flatten into 2 disks and wrap each disk in plastic. Refrigerate until firm. At least 45 minutes.