-
1
To make the crust, combine the flour and salt in a medium bowl and mix well.
-
2
Break up the shortening and toss it with the flour mixture to coat.
-
3
Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs.
-
4
Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together.
-
5
Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
-
6
While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl.
-
7
Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps.
-
8
Set aside.
-
9
Preheat the oven to 425 degrees F.
-
10
Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round.
-
11
Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang.
-
12
Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell.
-
13
Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
-
14
To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well.
-
15
Add the heavy cream and maple syrup, scraping the bowl several times while mixing.
-
16
Mix in the beaten eggs.
-
17
Pour the filling mixture into the pie shell, and bake for 15 minutes.
-
18
Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes.
-
19
Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely.
-
20
Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes.
-
21
The total baking time should be 55 to 60 minutes.
-
22
Cool the pie on a wire rack.
-
23
The pie is best served at either at room temperature or cold.
-
24
Before serving, garnish the pie with the Maple Whipped Cream.
-
25
Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
-
26
Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens.
-
27
Add the maple syrup and beat on high speed until the cream holds firm peaks.
