Quick Pecan Pie with Sorghum Molasses and Cranberry Curry Cream

From Sweet Magic by Michel Richard (Ecco)

No-Bake Crust:

3 cups pecans

2 tablespoons water

¼ cup sugar

½ teaspoon Madras curry powder

2 tablespoons unsalted butter

1 pinch salt

5 ounces milk chocolate

Filling:

1 cup sorghum molasses

½ cup cranberry juice

½ cup heavy cream

½ teaspoon Madras curry powder

½ cup (1 stick) unsalted butter, cut into small pieces

¼ cup cornstarch

Whipped Cream:

1 cup heavy cream

2 tablespoons granulated sugar

Preheat the oven to 325 degrees.

Start by making the piecrust: Sprinkle the inside of a 9-inch plate with a few drops of water. Line the pie plate with two 12-inch pieces of plastic wrap, allowing the wrap to hang over the sides of the dish. (The plastic lining will make it easier to get the pie out of the pan when it is ready to serve.) To prepare the pecans, combine the water and sugar in a small saucepan and bring to a boil. Add the curry, butter, and salt and stir until the butter has melted. Place the pecans in a bowl and pour the warm syrup over them, tossing to coat well. Spread the pecans in a single layer on a baking sheet using an offset spatula. Bake for 25 minutes, stirring every 5 minutes, until the nuts are nicely roasted. Let the pecans cool.

Meanwhile, place the milk chocolate in a microwave-safe bowl and microwave on high, at 30-second intervals, stirring in between, until melted. Once the pecans have cooled, choose about ¾ cup of the nicest-looking nuts to use as garnish and set them aside.

Place the remaining pecans in a food processor and pulse until coarsely ground. Stir the ground pecans into the melted chocolate and pour into the plastic-lined pie dish. Cover the mixture with another piece of plastic wrap and press it into the bottom and sides of the pie dish to form an even crust. Place the dish in the freezer for 15 minutes.

To prepare the filling, combine all the ingredients in a microwave-safe bowl. Microwave on high for 1 minute, then whisk vigorously. Repeat this process four more times, until the mixture comes to a boil and thickens.

Using the overhanging plastic film, lift the crust from the pie pan, peel off the plastic wrap, and return the crust to the pan. Pour the cooled filling mixture into the piecrust and let it sit for 10 minutes. Arrange the reserved nuts decoratively on top and refrigerate the pie for about 1 hour, or until firm.

Whip the cream in the bowl of a stand mixer fitted with the whisk attachment, adding the sugar little by little until firm. Transfer it to a clean bowl and refrigerate until ready to serve.

Cut the pie into slices and serve with a dollop of whipped cream.

Serves 6 to 8

Note: You can get sorghum molasses online at http://www.newsomscountryham.com/sormol.html