72 Market Street Pecan Pie
Cheri Clotiaux Stringer (originally from 72 Market Street in Venice, California)
Yield: 10-12 servings
Crust
1 1/2 cups all-purpose flour
1 Tbsp granulated sugar
1/4 tsp salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces
2 egg yolks
4 Tbsp ice water
1/4 tsp almond extract
Filling
4 eggs
3/4 cup pure maple syrup
1 cup dark brown sugar, packed
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter
2 cups chopped pecans
10-12 whole pecans for decoration
Whipped cream or ice cream (optional)
Pie: To prepare crust, place flour, sugar and salt in a food processor fitted with a steel blade; mix to combine. Add the butter and process until the mixture resembles coarse meal. Add the egg yolks, ice water and almond extract, then process until the dough just comes together at the sides of the bowl. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350˚F. Roll the dough between two sheets of waxed paper to fit a 10-inch pie plate. Drape the dough into the plate, trim to fit and crimp the edges decoratively. Place the prepared pie crust in the refrigerator to chill while preparing the filling.
Filling: Place the eggs, maple syrup, brown sugar and vanilla in a bowl and whisk to combine. Place the butter in a small saucepan and melt over medium-low heat until it becomes a light brown color. Do not burn. Pour the browned butter into the filling mixture and whisk to combine. Set aside.
Yield: 10-12 servings
72 Market Street was a Venice beach restaurant jointly founded in 1984 by comic actor Dudley Moore (Arthur, 10, Micki & Maude), and producer/director Tony Bill (My Bodyguard, The Sting, Taxi Driver), along with singer Liza Minnelli and others. Sadly, it closed in Nov 2000, about 14 months before the death of Dudley Moore. In its heyday though, some of their recipes were regularly featured in publications across the nation. Menu favorites include meatloaf with mashed potatoes (which cost almost as much as the caviar there), grilled chicken, a great “kickass” chili (rated #1 in the city by Los Angeles magazine) and this pie! (Dec 1996)
Crust
1 1/2 cups all-purpose flour
1 Tbsp granulated sugar
1/4 tsp salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces
2 egg yolks
4 Tbsp ice water
1/4 tsp almond extract
Filling
4 eggs
3/4 cup pure maple syrup
1 cup dark brown sugar, packed
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter
2 cups chopped pecans
10-12 whole pecans for decoration
Whipped cream or ice cream (optional)
Pie: To prepare crust, place flour, sugar and salt in a food processor fitted with a steel blade; mix to combine. Add the butter and process until the mixture resembles coarse meal. Add the egg yolks, ice water and almond extract, then process until the dough just comes together at the sides of the bowl. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350˚F. Roll the dough between two sheets of waxed paper to fit a 10-inch pie plate. Drape the dough into the plate, trim to fit and crimp the edges decoratively. Place the prepared pie crust in the refrigerator to chill while preparing the filling.
Filling: Place the eggs, maple syrup, brown sugar and vanilla in a bowl and whisk to combine. Place the butter in a small saucepan and melt over medium-low heat until it becomes a light brown color. Do not burn. Pour the browned butter into the filling mixture and whisk to combine. Set aside.
Place the chopped pecans in the pie shell and cover with the filling. Decorate the top with the whole pecans around the edge.
Bake in the center of the oven for 50 minutes to 1 hour, or until filling is set and crust is browned. Cool on a rack.
Serve at room temperature with a dollop of whipped cream or ice cream.