Hot Buttered Rum Pecan Pie with Rum Whipped Cream

As football season ends, the weather grows bitter, and I listen to the Old 97's "Big Brown Eyes," I dream of winter pie recipes (if only to hold onto the remaining specks of the holiday season in the January air).  

This past December, I experimented with one of my favorite southern treats: the pecan pie.  Elvis Presley's supposed favorite version, from the "Are You Hungry Tonight?" cookbook, proved a bit too close to an egg custard.  The Loveless Cafe, a Nashville landmark, publishes their recipe, and it's a pecan pie worthy of the Country Music Capital.  Yet, I wanted to put my own mark on the pecan pie market.  In addition to using local green eggs from Red Hill Farm, I've made some other important and sweet revisions to the classic:

Pie Crust:

[I promise, you can make an easy and delicious pie crust from scratch.]

--1 1/4 c. flour

--1/2 c. butter, cold

--1/4 c. ice water (I keep mine in the freezer for about 10 minutes before use)

Pour flour into a large bowl.  Then, cut in the butter.  (If you have a large food processor, you can put the flour and sliced butter in and pulse until crumbly.  I do mine by hand, meaning that I use two butter knives and cut the butter into the flour until there are small, crumbly chunks of butter throughout the flour mixture.)  Next, pour in ice water and mix together.  The dough may feel dry at first, but don't add more water!  Continue kneading until all dry flour has been absorbed.  Finally, form the dough into a ball, flour a flat surface, and roll the dough into a rough circle.  Place in a 9" pie dish and trim the edges, leaving about 1" hanging over the dish.  Roll the remaining edge over and pinch to create a crust, then press with any design of choice. 

Filling:

--3 large eggs

--3/4 c. dark brown sugar

--1 c. dark corn syrup

--2 tsp. vanilla extract

--4 tbsp. (melted and cooled) unsalted butter

--1 1/2 to 2 c. pecan pieces

--1 shot of dark rum

Whisk eggs in large bowl.  Whisk in dark brown sugar, vanilla, corn syrup, rum, and butter.  Line the bottom of the uncooked pie crust with pecans.  Pour filling mixture into pie crust and bake at 375 degrees for approximately 35 minutes.  (When the pie is done, it will puff significantly, and you'll be able to shake it without it jiggling in the center.)  Remove from oven and let cool for at least 1 hour.

Rum Whipped Cream:

--1 pint heavy whipping cream

--1 cup sugar in the raw (it makes the whipped cream sparkle while also giving it a crunchy sugar taste)

--1 shot dark rum

--1 tsp. vanilla extract

Pour ingredients into bowl and beat on medium speed until desired consistency is obtained (approximately 3-4 minutes).  

To serve, reheat pie and dollop with whipped cream.