Game Day Provisions 101: Gridiron Whiskey-Pecan Slab Pie

Game Day Entertaining: Gridiron Whiskey-Pecan Slab Pie By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief Birmingham Alabama TV Cooking Personality Pastry Chef Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Game Day Entertaining

Sweet Thing

Dixie’s Gridiron Pride

If there’s one celebration Southerners anticipate more than anything else the entire year, it’s the kick-off of college football season. Strike up the band… it’s bound to get rowdy. For the next several months, football fanatics will be on the ready to roll the trees, brush a peck upon touchdown, gator chomp in the swamp & break the plane into an orange & white checkerboard promised land of sweet victory. We have been patient & it is here once again. For the last few weeks, we’ve been making a list & checking it twice. Red cups, check. Bourbon, check. Duct tape, check. Blinking maroon tent lights, HD televisions behind custom cabinetry, plastic storage bins brimming with extension cords, generators on wheels, grills gone wild & chill town ice chests donning angry pachyderm logos on the side. Check. Check. And check.

Football season gives fanatics an opportunity to customize ordinary items into magnificent works that speak specifically to their team allegiance or personal game day experience deliciously transforming them into something different. Gridiron Whiskey-Pecan Slab Pie is no exception as a field of sweetness awaits transitioning from an end-of-summer treat to a fall football stunner flawlessly. The pie sports all of the right play calls including a few shots of whiskey, a crust filled with grit, a classic Southern superstar, the beloved pecan & a garnish that glorifies this gridiron creation as absolute gold. One of the best features of this pie is it’s versatility. It can be served as a traditional dessert topped with ice cream or without the garnish & cut into bars. Tuck into a container for a travel friendly pick ’em. This MVP is a must for any tailgating social you may be hosting & is designed to be made again & again throughout the season. So raise a slice. Here’s to a mess of good times just waiting to unfold.

Game Day Entertaining: Whiskey-Pecan Slab Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Birmingham Alabama Tailgating Expert Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Original Recipes, Crafts, Tailgate Party Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGridiron Whiskey-Pecan Slab Pie
makes 12 to 24 servings 

The Basic Fundamentals

The pie can be served without The Gridiron Pastry Design, if desired. Expect a yield of 12 full dessert servings or chill over night & cut into 24 bars.

 1 recipe Buttermilk-Cornmeal Pastry Dough
1 cup dark brown sugar
1 cup light corn syrup
1/2 cup melted butter
1/4 cup whiskey
1 Tbsp vanilla extract
1/2 tsp kosher salt
3 eggs, lightly beaten
3 cups pecan halves, coarsely chopped
1 Tbsp granulated sugar

Prepare the Buttermilk-Cornmeal Pastry Dough according to the Gridiron Pie Crust instructions. Preheat the oven to 400 degrees. Whisk together the brown sugar, the corn syrup, the butter, the whiskey, the vanilla & the salt in a large bowl. Gently fold the eggs into the filling with a rubber spatula. Place the prepped Gridiron Pie Crust on a foil-lined half sheet pan. Spread the pecans over the crust. Pour the filling over the pecans.

Bake on the lower oven rack 20 minutes. Reduce the temperature to 350 degrees. Bake an additional 20 to 25 minutes or until the pie is puffed & set in the center. Loosely shield the surface of the pie with lightly greased parchment paper to prevent over browning, if necessary. Cool 3 hours. 

Meanwhile, brush the Field Numbers, the Field Lines & the Hashmarks with the reserved egg wash & sprinkle with the granulated sugar. Bake at 350 degrees 10 to 12 minutes or until golden brown. Cool completely. Arrange the baked pastry over the pecan pie to resemble a football field. 

Buttermilk-Cornmeal Pastry Dough By Rebecca Gordon TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Writers Food Stylist Pastry Chef Recipe Developer Author Tailgating Expert Southern Hostess Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Birmingham Alabama Sports Entertaining Cooking Lessons How To Southern Recipes & Craft Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 1 {13 x 9-inch} pie crust & football field crust designs

Gridiron Pie Crust 

 Crisp cut pastry strips give this irresistible pie an edge & The Gridiron Pastry Design sails the handsome sweet straight into the end zone. A few baking temperature & time adjustments to the original recipe yields a stellar result.

2 1/4 cups ap flour
4 1/2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
6 Tbsp cold butter
6 Tbsp cold shortening
5 to 6 Tbsp whole buttermilk
1 egg, lightly beaten
1 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Divide the dough into thirds, covering one portion with plastic wrap.

The Bottom Crust Pastry 

Roll two dough discs to a 1/4-inch thickness between plastic wrap into a 14 x 12-inch rectangle. Transfer onto the bottom side of a half sheet pan invert into a lightly greased quarter sheet pan, measuring approximately 13 x 9-inches. Remove the second piece of plastic wrap. Fit the dough down into the pan. Lift the excess dough hanging over the sides & trim to rest on the lip of the pan edge. Secure a few pieces of the dough underneath the lip of the pan. Roll the remaining dough disc between plastic wrap to 1/8-inch thickness. Cut the dough into 4 {6 1/4 x 1/2-inch} strips & 4 {4 3/4 x 1/2-inch} strips. Whisk together the egg & the buttermilk in a small bowl. Brush on the pie crust edges. Attach 2 {6 1/4 x 1/2-inch} strips onto the top & bottom of the pastry lengthwise. Attach 2 {4 3/4 x 1/2-inch} strips onto the pastry sides. The shorter strips will just cover the longer strips to form sharp corners. Brush the top of the strips with the egg wash & chill the remaining egg wash. Freeze the prepped crust 20 minutes.

The Gridiron Pastry Design

 Reroll the pastry dough scraps & cut 3 Field Lines measuring {7 1/2 x 3/8-inches} & 24 Hashmarks measuring {1 x 1/4-inches} using a pastry wheel. Cut Field Numbers using No. 5 & No. 0 {2 1/2 x 1 1/2-inch} cutters. Place on a parchment paper-lined half sheet pan & cover the pastry with plastic wrap. Chill the shapes until ready to prepare them for baking & use according to recipe instructions.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

Gridiron Whiskey-Pecan Slab Pie By Rebecca Gordon Buttermilk Lipstick Tailgating Expert Original Recipes Crafts & Tailgate Party Idea Tv Cooking Personality Birmingham AlabamaHow To Make A Gridiron Pecan Slab Pie

Kick-off an afternoon of tailgating socials with a striking game day dessert.
A hand crafted design that resembles the field sets the tone without flaw.
Spiked with a little team spirit, you simply cannot go wrong.
Get ready to make your most adorable pecan pie to date with my valuable tips.

How To Make A Braided Pie Crust Edge By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Pastry Chef Food Stylist Author Birmingham Alabama Writer Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach PieThe Technique

No. 1

The Essential Tools

Once the pastry has been rolled, check your measurements with a ruler to ensure an organized looking design. With a steady hand, you can freehand the length measurement with a pastry wheel. Even a pizza cutter could complete the task quickly.

A pastry brush comes in handy for attaching the strips around the crust edges for a crisp, clean finish. Hold onto to it along with the egg wash by popping in the refrigerator until it’s time to prepare the design for baking.

Game Day Entertaining: Gridiron Whiskey-Pecan Slab Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons Party & Crafts IdeasNo. 2

The Gridiron Pastry Design

Cut the Field Lines & the Hashmarks like a grid using a pastry wheel. Cut several extra pieces of each size in case one breaks. There’s plenty of dough to cut a few Field Numbers as well. It’s always best to have more than you may need just in case. When it’s time to finish these for baking, simply brush, top & pop into the oven right on the same pan.

Game Day Entertaining: Gridiron Whiskey-Pecan Slab Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Editor-in-Chief Tailgating Expert Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 No. 3

The Bottom Crust Pastry & The Filling Mixture

Once the bottom crust has been placed into the pan, be certain the edges are flat. Lightly press the pastry strips over the crust edge to make sure the fit is snug. 

When blending the filling, do not over mix as air bubbles may surface over the pie as it bakes resulting in a splotchy appearance.

Coarsely chopping pecan halves leads to a beautiful appearance.

Game Day Entertaining: Gridiron Whiskey-Pecan Slab Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Birmingham Alabama Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6No. 4

The Baking

Place the pie onto a half sheet pan to make manuvering easy.

The pan is shallow so it doesn’t bake quite as long as traditional pecan pies. I didn’t shield the surface but if you notice the top edges getting too brown cover loosely with parchment paper or foil.

Baking the pie on the bottom oven rack ensures a crisp, golden bottom.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
Visit these posts for more football & tailgating party inspiration

How To Make Football Bunting

The Ultimate Game Day Snack Mix

Game Day Cocktails 101: Margarita Mimosas

Game Day Provisions 101: Mini Sorghum Pecan Pies

Game Day Crafts 101: The X’s & O’s Of Cocktail Coasters

Game Day Entertaining: The Dairy Playbook Of Tailgating Recipes

Tide & Tigers Today Tailgating: Dixie Barbecue

Tide & Tigers Today Tailgating: Fried Chicken & Champagne

Game Day Logistics 101: Kick-Off A Smashing Tailgate Season

Game Day Provisions 101: Gridiron Whiskey Caramel Corn

Game Day Crafts 101: Tag Football Sacks

Game Day Crafts 101: Gridiron Tailgating Bags

Game Day Crafts 101: Almond Footballs

The Tune
“Twistin’ The Night Away” Sam Cooke

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

, ,

No comments yet.

Leave a Reply