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This versatile pie received our tasters' top rating. Display it whole during dinner where guests can admire its star-studded top and anticipate its gooey richness.

Recipe by Oxmoor House May 2008

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Recipe Summary

prep:
18 mins
cook:
55 mins
total:
1 hr 13 mins
Yield:
1 (9") pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare dough for Classic Pastry Shell and Pastry Stars. Roll three-fourths of dough to 1/8" thickness on a lightly floured surface. Place in a 9" pie plate; trim off excess pastry along edges. Fold edges under, and crimp. Place pastry in refrigerator while preparing Pastry Stars and pie filling.

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  • Line a baking sheet with parchment paper. Roll remaining dough to 1/8" thickness on a lightly floured surface. Using a 1" star-shaped cutter, cut out 12 stars. Repeat procedure using a 1 1/2" star-shaped cutter to cut out 5 stars. Transfer stars to prepared baking sheet. Whisk together 1 egg and cream in a small bowl. Remove pastry from refrigerator. Brush egg wash over Pastry Stars and around crimped edge of pastry.

  • Whisk remaining 3 eggs in a bowl. Whisk in brown sugar and next 5 ingredients; stir in chopped pecans. Pour filling into pastry shell. Arrange pecan halves around outer edge of filling. Arrange Pastry Stars on top of pie.

  • Bake at 350° on bottom oven rack for 50 to 55 minutes or until filling is set and pastry stars are browned. Transfer to a wire rack to cool completely.

Source

Christmas with Southern Living 2008

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