Tuesday, November 22, 2011

Bourbon Pecan Pie

Bourbon makes this southern favorite even more southern. I don't like to drink bourbon, but just a touch of it sure is delightful in desserts. What I love about Pecan Pie is that it is one of the easiest pies to make - it is a single-crust pie and you just stir a few ingredients together and bake. Done.

1 recipe Flaky Pie Crust (use bottom crust only; you can freeze the other half of the dough)
3 Eggs
1 Cup Sugar
1/2 teaspoon salt
2 Tablespoons melted butter
1 Cup Dark Karo Syrup
1 Tablespoon Bourbon, plus a touch more to drizzle on the hot pie when it's done
1 1/2 Cups chopped Pecans (you can use halves for a prettier look, but it slices nicer with chopped nuts)

Preheat oven to 375 degrees.

Pat the pie dough into the pan and crimp the edges. Dust with a touch of flour to keep the bottom crust from getting soggy. Do not prebake the crust.

In a large bowl, mix eggs, Sugar, salt, butter, Bourbon and Karo syrup together. Add pecans and stir to coat. Pour into the pie shell and Bake 40-50 minutes until the center is set and not jiggly. Drizzle a touch of Bourbon on top of the pie when it comes out of the oven (not too much - you don't want to lose that carmelized crust and make it soggy!) The alcohol will evaporate with the heat, but the flavor will stay.

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