Ingredients: |
Ingredients: Pie Pastry for a single crust pie (you can make from scratch, I used a Pilsbury Crust from the fridge section of the grocery store
1/2 cup butter
2/5 cups coarsely chopped pecans
3/4 cup packed light brown sugar
3/4 cup real maple syrup
1/2 tsp salt
3 large eggs, beaten
2 TB Bourbon
2 tsp vanilla
|
Directions: |
Directions:Preheat oven to 350º. Place crust in a 9 inch pie pan and flute the edges. Keep in fridge while you prepare the filling. In a large dutch oven or saucepan, melt butter over medium heat. Add the pecans and cook, stirring constantly, until very fragrant and pecans begin to brown, 4-5 minutes. Remove with a slotted spoon and reserve. Leave butter in the pan and add the brown sugar, syrup, and salt. Bring to a boil, then reduce heat and simmer 2 minutes. In a bowl, whisk a small amount of the hot mixture into the beaten eggs, then return all to the pan, whisking constantly. (you want to mix the small amount of the warm mixture into the eggs to temper them so they don't scramble when added to the pan) Stir in the bourbon and vanilla into the pan, then return the pecans to the pan. Stir well and pour into the prepared pie crust. Bake 55-60 minutes, or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning. Top with ice cream or whipped cream. |
Personal
Notes: |
Personal
Notes: This recipe caught my eye when I was browsing for new Thanksgiving options. They recommend Woodford Reserve whiskey....I didn't have that so just used what I had on hand with good result. My family liked this new version of pecan pie better than my previous "go to" recipe. So it's a keeper! But be forewarned ....each slice is almost 700 calories, but arguably, worth every one of them!
|
This recipe for Bourbon Pecan Pie is from