Chef Marco Zapata
Whiskey is the star of the bar at Whiskey Kitchen in Raleigh, N.C. Chef Zapata’s contemporary Southern menu focuses on small plates to pair with the craft cocktails and spirits, but he offers this dessert for guests who want to accompany an after-dinner whiskey with a sweet. This version of shoo fly pie is a take on classic Southern pecan pie, with a little whiskey added to fit the menu’s theme.
3 cups flour
¼ cup sugar
¼ tsp. salt
12 oz. cold butter, diced
¼ cup cold milk
1 cup honey
1 cup maple syrup
1 cup molasses
1 cup brown sugar
¼ tsp. salt
Few drops vanilla extract
4 oz. cold butter
1½ cups pecans
1. For pastry: In mixer bowl, combine flour, sugar and salt. Add butter; mix with paddle attachment at medium speed for about 5 minutes until small crumbs form. Gradually stream in cold milk while mixer is running; mix until dough starts to form.
2. Shape dough into balls and press down into discs. Wrap in plastic wrap and chill for 1 hour or overnight.
3. Roll out dough on lightly floured surface into ¼-inch thick rounds. Fit dough into pie pan and chill 10 minutes. (Refrigerate or freeze remaining pie dough for future use.)
4. Preheat oven to 350 F. Weigh down pie crust with pie weights. Bake 35 minutes until lightly browned.
5. Meanwhile, prepare filling: In medium saucepan, combine honey, maple syrup and molasses; bring to a boil. Stir in brown sugar and a little whiskey to help dissolve the sugar and prevent burning. Cook until a syrup forms
6. In medium bowl, combine eggs, salt and vanilla; whisk to combine. Temper syrup into eggs 1 cup at a time, whisking and pouring at the same time. After all the syrup is tempered, stir in cold butter, whisking until combined.
7. Strain syrup mixture into bowl and cool for 1 hour or overnight.
8. Pour 2½ cups cooled filling into baked pie shell. (Reserve remaining filling for future use.) Arrange pecans on top of filling. Bake at 350 F. for 30 minutes or until firm. Cool for 1 hour or overnight before slicing. Serve with whipped cream and a sprinkle of salt.
Photo by Stacey Sprenz, Tabletop Media Group