I've been into pies these days taking a semi homemade
approach to dessert. This allows me to create a comforting sweet to end a
dinner while allowing me control of the ingredients to adapt it to our tastes.
Hubby really likes bourbon and pecan pie so this was on my Must Bake list for 2018. I adapted this from a NY Times recipe by cutting the amount of sugar and corn syrup by 50% while doubling the pecans, bourbon and vanilla. This was a hit! Loved the smell of bourbon baking off and the pie was absolutely perfect - nutty and sweet making pecans the true star of the show.
INGREDIENTS
· 3 eggs
· 1/4 cup light
corn syrup
· 1/4 cup
dark corn syrup
· 1/4
cup sugar
· 3 tablespoons butter melted
and slightly cooled
· 2 teaspoon vanilla
extract
· 2-4
tablespoons bourbon
· 3 cups coarsely
chopped pecans
· 1/2 cup
whole pecans
· 1 (unbaked)
pie crust- Trader Joe's Frozen Crust is my favorite
INSTRUCTIONS
1. Preheat oven to 375°F.
2. Line a 9" pie dish with the
prepared pie crust and place the pie dish in the refrigerator while preparing
the filling.
3. Lightly whisk eggs and add in corn
syrup, sugar, butter, vanilla, and bourbon and mix until well combined. Stir in
chopped pecans. Remove pie dish from the refrigerator and scoop out the walnuts
into the prepared pie crust. You should have about ½ cup (give take)
liquid left in the bowl.
4. Add in the whole pecans to the remaining
liquid and stir to get the pecans all wet. Then place one by one in
a decorative circle (OPTIONAL STEP). Pour any remaining liquid over
the pecans.
5. Bake on center rack of oven for 45 to 50
minutes until center seems set. Pie will be a bit raised in the center and will
drop as it cools.
6. Let the pie cool for a few hours and put
in refrigerator if not serving within 2 hours of baking. Optional -
serve with vanilla ice cream.