The Chew: Fried Pecan Pie Recipe + Charles Esten Nashville Season 2

The Chew: Country Fried Favorites

Charles Esten, one of the stars of ABC’s Nashville, joined Carla Hall and Daphne Oz in The Chew kitchen for the Southern Fried Favorites episode. They made Carla’s Fried Pecan Pie Recipe.

Esten said that he is great at making leftovers, but was nervous about baking this dish, which Carla explained contained all the pie ingredients without being “too sickeningly sweet.”

There are plenty of fried food options in Nashville, Tennessee. He bonded with Michael Symon over the Hot Chicken, which is hotter than you expect.

The Chew: Charles Esten Nashville Season 2

Charles Esten is back for season 2 of Nashville, airing Wednesdays on ABC. After the accident at the end of season 1, Esten said it may be awhile before Deacon and Rayna find their way back to one another.

The Chew: Fried Pecan Pie Recipe + Charles Esten Nashville Season 2

Charles Esten, a star of ABC’s Nashville, visited The Chew and learned how to make Carla Hall’s Fried Pecan Pie Recipe.

Esten had the chance to perform at the Grand Ole Opry, and he had to try not to think about the legacy so he wouldn’t be intimidated when he took the stage.

The Chew: Carla Hall Fried Pecan Pie Recipe Ingredients

  • 1 cup Sugar
  • 1/2 cup Water
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 3 cups chopped Pecans
  • Cinnamon Sugar
  • 1 cup Dark Brown Sugar
  • 1 tbsp White Vinegar
  • 4 tbsp Unsalted Butter
  • 1 room temp Egg
  • 1 Pie Crust

Bourbon Cream Ingredients

  • 1 tbsp Bourbon
  • 1/4 cup Sugar
  • 1 cup Heavy Cream

Carla Hall: The Chew Fried Pecan Pie Recipe Directions

  1. Combine brown sugar with 1 cup sugar in a sauce pot.
  2. Add water to cover, stirring to combine.
  3. Add vinegar and salt, cooking on medium heat.
  4. Cook to 235 F on a candy thermometer.
  5. Remove pan from heat, adding vanilla and butter.
  6. Let cool about five minutes.
  7. Whisk in egg and pecans.
  8. Pour into a bowl. Chill for 30 minutes in a refrigerator.
  9. Roll pie crust to 1/8” thick on a flour-dusted prep surface.
  10. Cut dough circles about 2 1/2” in diameter.
  11. Place two teaspoons of filling in the center of each dough circle.
  12. Dampen edges of the dough with water.
  13. Place another dough circle on top and seal the edges by pressing gently.
  14. Use a paring knife to cut a few vent holes on top of each pie.
  15. Chill pies 30 minutes in the fridge before frying.
  16. Heat oil to 350 F in a deep cast iron pan.
  17. Place pies in batches in the heated oil, cooking around four minutes and flipping once.
  18. Pies are done when they turn golden brown.
  19. Remove pies with a slotted spoon and drain on a paper towel-lined plate.
  20. Sprinkle with brown sugar and serve with bourbon cream sauce.
  21. For the sauce, whisk cream into a froth.
  22. Sprinkle in sugar while whisking into a medium stiff peak.
  23. Whisk in bourbon. Adjust ingredients to taste before serving.
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About the author

Pat Howard is a writer from St. Louis. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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