Tuesday, October 23, 2007

Greg’s Bourbon Pecan Pie

pecan pie recipe
Last Thanksgiving, Greg discovered that, not only was he a grilling guru, but he could also make a really good pecan pie! His pumpkin pie ain't half-bad either, but that recipe will have to wait. Here's his killer pecan pie recipe.

2 cups NC pecan halves or pieces, divided into 1 cup portions
6 tablespoons unsalted butter, softened
1 cup dark brown sugar, packed
3 eggs
1 tsp real vanilla extract
½ tsp salt
¾ cup dark corn syrup
Up to 1 Tbs bourbon (no need to use an expensive brand)
1 unbaked 9” pie shell (Pillsbury® brand works well)

Preheat oven to 350 degrees. Beat the butter and brown sugar in a bowl until creamy and light. Add the eggs one at a time, beating after each egg is added. Beat in the vanilla, salt, corn syrup and bourbon. Arrange 1 cup pecans on the bottom of the unbaked pie shell. Pour the pie filling over the pecans, then sprinkle the remaining pecans over the filling (use more pecans if necessary, to cover the top of the pie). Bake for 55 to 60 minutes (until pie is set) at 350 degrees.

Zestfully yours,
Carolina Sauce Company

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