Casino Name: Scarlet Pearl Casino Resort

Recipe Name: Deep Dish Pecan Pie

Restaurant Name: Scarlet’s Steaks & Seafood

 Chef Name: Allison Spicer

 

About the Chef: For Allison Spicer, pastry is more than technique — it is memory, love, and the joy of creating something people truly savor. With 20 years of pastry experience and five years at Scarlet Pearl Casino Resort, Allison’s craft began in childhood, baking alongside her aunts and helping recreate cherished family recipes. Her work reflects both professional skill and personal heart, making every dessert a sweet expression of the passion that first drew her to the kitchen.

 

Recipe Inspiration:

Allison’s dish was inspired by a simple but passionate conversation with a fellow chef about what truly makes pecan pie unforgettable. For her, the magic is in the custard and the crust — the rich, comforting center and the buttery foundation that hold the whole dessert together. With that in mind, she decided to take the best parts of a classic pecan pie and make them bigger, bolder, and even more memorable. This dish is her way of honoring a familiar Southern favorite while giving it the kind of pastry-driven creativity that makes it Chef Showdown worthy.

 

Recipe Ingredients:

Pie Filling

• 5 oz Butter, melted
• 14 oz Sugar
• 14 oz Fresh Eggs
• 1 pint Dark Corn Syrup
• 5 oz Vanilla
• 2 tsp Salt
• 10 oz Pecans

 

Pie crust recipe

• 5 lbs A. P. Flour
• 1 oz Salt
• 5 oz Sugar
• 1 lbs Butter
• 1lb 12oz P. Shortening
• 75 oz Cold Water

 

Recipe Instructions:

• Put eggs and sugar in the bowl with a paddle. Mix well.
• Add Syrup and vanilla and mix.
• Add melted butter and mix again.
• Scrape bowl and mix again.
• Preheat Oven to 275 and bake for 2 hrs. Then drop to 200 degrees for 30 mins.
• Allow to cool in the oven and then place in freezer overnight before unmolding and cutting.
• (Helpful hint) While frozen cut upside down on a cake board. Mark the crust with a sharp knife and then cut all the way through. Use a plate to flip the pie back over.

 

Cream Butter and Shortening.                                                                   

• Add dry till crumbly. Don’t over mix
• Add all water at once
• Scrape bowl and mix again for a few seconds. Wrap in film and allow to rest in fridge overnight.
• Roll out dough while it is cold leaving thick approximately a 1/4 inch thick.
• Place 9 inch x 3inch Cheesecake pan on top and cut out so that it is 4 inches larger than base all the way around.
• Carefully place in pan making sure there are no holes in crust to allow leaking.
• Place in Freezer until filling is ready.