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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pecan Pie Recipe

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This recipe for Pecan Pie is from In the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Piecrust, fitted into a 9-inch pie plate
1 cup light corn syrup
3/4 cup light brown sugar
4 tablespoons unsalted butter (1/2 stick), melted
3 large eggs
2 tablespoons bourbon (or 1 teaspoon pure vanilla extract)
1/2 teaspoon grated orange zest
1/2 teaspoon kosher salt
2 cups pecan halves
Directions:
Directions:
1. Set an oven rack in the lowest position and heat oven to 350º F.
2. Place the pie plate on a foil-lined baking sheet.
3. In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt.
4. Stir in the pecans.
5. Pour the pecan mixture into the crust and bake until the center is set, 55 minutes.
6. Let cool to room temperature before serving.
Personal Notes:
Personal Notes:
For Thanksgiving, made the night before and refrigerated overnight.

 

 

 

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