Bourbon Pecan Pie
So, a couple of weeks ago, I started my series of cooking workshops for Taste of America on Southern Comfort Food as part of their Home Cooking Road Show. I picked the theme so it would coincide with Martin Luther King day (last January 21st), since the late Martin Luther King was from Georgia (Part of the 16 states that make up “the South“.
Can you name them all? Think South of the Mason-Dixon line (South of the Ohio River)…
I recently posted my first Southern recipe “Kentucky Fried Chicken“, so make sure to check it out…
This post is all about PIE!!!! Specifically, one of my favourite pies in the world : Pecan Pie ! but that’s not all… I’m making this one with Kentucky Straight Bourbon (to give it that extra edge)!
This pie is typically enjoyed during the holiday season (pecan harvest is in October, just in time for Thanksgiving and Christmas), but I don’t see why anyone would have to (or want to) deprive themselves of Bourbon Pecan Pie January through September.
If you’ve never made Pecan pie, before – this is the easiest pie to make in the world! (Truly, there are only 3 actual steps). In fact, it’s so easy, my kids practically make it by themselves… the toughest part is mustering up the energy to handpick the best looking pecans halves (50 or so) for the decorating…
So, get the kids out, and start baking…
Try it out, enjoy it with a shot of bourbon and a cup of coffee. You can also serve it with some Whipped cream or Vanilla Ice Cream on the side and then. Then, when you’re done savouring the delicious awesomeness of this pie, write me back and let me know what you thought.
If you want to see how to work the pie crust into a pie shell and give it those typical pinched crust edges, check out my instagram photos
As usual, if you live in Spain, you can find all the ingredients used for this recipe at www.tasteofamerica.es.
A delicious and easy to make pie that is usually saved for the holiday season, this sweet dessert can be enjoyed all year round.
Ingredients
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3 eggs
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3/4 cup ( 180 grs) Tate&Lyle’s dark brown sugar
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1/4 cup ( 60 grs) Granma’s dark molasses or Tate&Lyle’sTreacle
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1 cup ( 240 grs) Karo light corn syrup
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2 tablespoons ( 30 grs) butter, melted
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1 teaspoon ( 5 ml) vanilla extract
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2 tablespoon ( 30 ml) Kentucky Straight Bourbon
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1 cup ( 240 grs) coarsely chopped pecans
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2 cups pecan halves ( approx 50 halves. to top pie)
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1 10– inch ( 30 cms) pie crusts (refrigerated ready-to-bake or homemade)
Directions
- Blind bake the pie shell for 10mins.
- Once baked, let cool.
- Chop pecans coarsely. (you must have 1 cup of chopped pecans – measure after chopping).
- Prepare filling : mix eggs, brown sugar, molasses or treacle, corn syrup, butter, vanilla, and bourbon until you get a creamy homogenized syrup.
- Mix in the chopped pecans
- Place the pie shell on a cookie sheet to make it easier to carry it to the oven once filled.
- Pour syrup mixture into cooled pie shell.
- * Be careful not to overfill – you do not want the syrup mixture to overflow over the pie shell sides.
- Carefully, top with pecan halves (the best looking ones), placed in a circular fashion
- Bake for 50-55mins at 175C (350F) until a toothpick poked in the center comes out clean.
- Let cool completely on cookie rack before eating with whipped cream or vanilla ice cream.
Tips
- I think one of the keys to succeed a delicious pie is to put as much pecans as possibles. I’ll even put 1 1/2 cups of chopped pecans and be sure to properly cover the surface with as many pecan halves as will fit. Doing this may increase baking times.
