Wednesday, March 14, 2012

Bourbon pecan pie



I haven't had a great deal of success with pecan pies in the past. But when I was invited to a pie party this week, I decided to give it another shot.

Warning: this is not a sweet pie. The molasses and bourbon give it a really sort of dark flavor. That's not a bad thing, and it is delicious in its own right. But if you want a sweet pie, cut back on the molasses and add more sugar.

1 pie crust
3/4 cup blackstrap molasses
3/4 cup brown sugar
1/2 cup light corn syrup
4 tablespoons butter
1/4 teaspoon salt
3 eggs, beaten
1 teaspoon vanilla
1/4 cup bourbon
1 1/2 cups pecan halves

Put the molasses, brown sugar, corn syrup, butter and salt into a medium saucepan over medium heat. Stir with a wooden spoon until the butter is melted and the sugar dissolved; turn up to high and let boil 1  minute. Remove from the heat and let cool to room temperature.

Whisk the eggs, bourbon and vanilla into the cooled molasses mixture. Stir in the pecans, and pour into the pie shell. Bake at 350 for 1 hour or until not wobbly in the middle. Let cool completely before serving.

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