Fustini's Oils and Vinegars
Pecan Pie

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Pecan Pie


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Pecan Pie

Submitted by Corporate Chef Andy Stewart


  • 1 Cup Flour
  • Pinch Salt
  • 1 Stick Butter - Very Cold and Cut into Small Dice
  • 1 teaspoon Fustini's Blood Orange Olive Oil
  • 2 Tablespoons Orange Juice - Very Cold
  • 2 Tablespoons Bourbon - Very Cold
Bourbon and IFH Whipped Cream


Step 1. 

Pulse flour and salt together in a food processor.  Add the butter and Fustini's Blood Orange olive oil and pulse 8 to 10 times or until small pea size pieces form. Combine juice and bourbon.  With the processor pulsing, add orange juice slowly to the wet the dry ingredients. Once all is wet, combine the dough into a ball, flatten and cover tightly with film wrap.  Let it rest in the refrigerator overnight or at least two hours. 

Roll out dough to fit a 9 inch round pie plate, trimming the excess and crimping the edge with the tines of a fork.

Step 2. 

Preheat the oven to 325 degrees.  Combine all ingredients until smooth and spread into the bottom of the pie dough.  Bake in a preheated oven until fully set - 1 to 1 1/2 hours.  Let cool completely before cutting and serving with Bourbon and IFH Whipped Cream.

Step 3.  Bourbon and IFH Whipped Cream

Vigorously whisk cream in a chilled bowl until frothy.  Add sugar and bourbon and whisk until thick. Add Fustini's Iron Fish Honey Vinegar and continue until the whisk will hold the cream.  Use immediately.  

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