Southern Bourbon-Pecan Pie

[Jaymes]

Southern Bourbon-Pecan Pie

Want to add a little tip here about the pecans in the pie for those folks that haven't made pecan pie before.

You have to scatter them into the shell before you pour the mixture in. That way, the pecans get covered with the syrup before they float to the top, which they will.

You have a choice as to whether or not you want to use whole pecan halves, or pecan pieces.

Each choice has its advantages and disadvantages.

The whole pecan halves look prettier. When I use them, after they float to the top, I always turn them all over so that the "pretty" side is up. But the pie doesn't cut as evenly with these larger pecans.

If you use pecan pieces, they don't look as pretty on the top of the pie, but it is much easier to cut even slices.

So there you go.

• Put 1T of molasses and/or 2T of maple syrup into measuring cup
  
• Add dark Karo Syrup (or Blue Ribbon Cane) to make 1 Cup
  
• 1/2 c white sugar
  
• 1/2 c dark brown sugar
  
• 1/3 c melted butter
  
• 3 T bourbon (or 2 t vanilla if you don't like bourbon)
  
• 4 eggs, beaten until mixed but not frothy
  
• 1-1/2 c pecan pieces
  

Combine syrups and sugars and mix well. Add butter and bourbon. Stir in eggs and combine well.

In bottom of pie shell scatter pecan pieces. Pour pie filling over. Bake 350º for 35-45 minutes. Pie is done when center no longer ripples in middle when moved. Cool well before serving.

This makes enough for a big pie (10"). If I haven't made a shell that large, I just pour the leftover filling into a smaller pan and bake one sans crust.

Keywords: Dessert

( RG729 )