My in-laws came in from Asia for Christmas, so Will and I were in charge of Christmas dinner! This has been a year of firsts as far as hosting goes for major holidays. Whew- its a lot of work, but always worth it! We made a delicious meal and of course a dessert was completely necessary! In my CSA bag I got pecans, so of course! A pecan pie!
I decided to go with a bourbon pecan pie and who else to turn to, but Paula Deen?! I ended up adding more bourbon than she did (which I was happy about) but it turned out perfectly and was very easy to make. Perfect for the season on any night. Enjoy!
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| Local Pecans |
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| Ingredients |
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| The unbaked pie |
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| Finished product |
Bourbon Pecan Pie
Ingredients
1 (9-inch) deep dish pie shell, unbaked
1 cup of sugar
3 tablespoons of butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
2 cups of pecan halves
3 tablespoons of good quality bourbon (I used Bulleit Bourbon)
Trader Joes French Vanilla ice cream :)
Directions
1. Preheat the oven to 375 degrees F
2. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans and bourbon and stir until all ingredients are combined.
3. Pour mixture into the unbaked pie shell and place on a tinfoil covered cookie sheet
4. Bake for ten minutes. Then lower the temperature of the oven to 350 degrees F and continue to bake for an additional 30-35 minutes (until the pie has set)
5. Remove from the oven and cool on a wire wrack. Serve with ice cream and enjoy!
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| A la mode of course! |
Side note: It will still be a little "soupy" in the center when you take it out of the oven....don't worry, it will harden as it cools!
Recipe adapted from Paula Deen's version
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