It’s always nice to walk into a holiday party with a dish that garners some “oohs” and “ahhs”. This Rye Pecan Pie with its mesmerizing concentric circle design might be just the trick. It certainly caught my attention when my friend Rocky walked into our Thanksgiving with the beautifully-crafted dessert.
Rocky was inspired by a recent article in The New York Times about the sudden surge of pie-centric restaurants. This was his rendition of a popular pie from Diner in Williamsburg, Brooklyn. You can find the actual recipe here.
Rocky’s a novice when it comes to baking, so there were a few snags. For one, he said it took more time and effort than he’d expected–rolling out the dough, chilling portions, baking and re-baking. Secondly, he wasn’t quite satisfied with the end product. It was a little dry, which he attributed to over baking, and he says he used the wrong pan.
I thought it was pretty good for a first try. The bourbon taste stood out and the crust was divine. If you’re not a sugar freak, the light sweetness of the pie will make your day.
I say try it and take it to a party. Don’t forgot the whipped cream!