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This classic Southern recipe combines pecans and bourbon in a delicious pie. If need be, the bourbon may be omitted for a plain pecan pie.

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

  • 1 cup pecan pieces
  • 2 Tablespoons and 4 Tablespoons and 3 Tablespoons lightly salted butter (9 Tablespoons total)
  • 1/8 teaspoon and 1/8 teaspoon and 1/8 teaspoon salt (scant 1/2 teaspoon total)
  • 1 cup and 2 Tablespoons light corn syrup (1-1/8 cups total)
  • 3/4 cup and 1/2 cup light brown sugar, packed (1-1/4 cups total)
  • 2 Tablespoons arrowroot
  • 2 Tablespoons water at room temperature
  • 2 Tablespoons bourbon
  • 2 teaspoons and 1/2 teaspoon pure vanilla extract (2-1/2 teaspoons total)
  • 3 large eggs at room temperature
  • 3 large egg yolks at room temperature
  • 1 recipe Orange Crust variation of Pie Crust for Longer Cooking Times (see recipe link below), pre-baked (see Note)
  • 1-1/3 cups pecan halves

Preparation:

Preheat the oven to 350 degrees F (177 degrees C).

Roast the pecan pieces on a baking sheet in the center of the oven for 8 minutes only. While the pecans are hot, stir in 2 tablespoons butter and 1/8 teaspoon salt.

Raise the oven temperature to 400 degrees F (204 degrees C).

Boil 1 cup corn syrup, 3/4 cup brown sugar, 4 tablespoons butter, and 1/8 teaspoon salt in a medium size, heavy saucepan on medium heat for 3 minutes. Remove from the heat and let cool for 2 minutes. Stir together the arrowroot and water in a small bowl. Stir in the bourbon and 2 teaspoons vanilla. Stir this mixture well into the hot syrup. Stir the eggs and egg yolks together in a large bowl, then stir the hot syrup in a little at a time. Sprinkle pecan pieces over pre-baked crust. Pour the filling over the pecans and bake in the lower third of the oven for 35 minutes. If the crust edge is getting too brown, cover just the edge with foil.

While the pie is baking, stir together and boil 3 tablespoons butter, 1/8 teaspoon salt, 2 tablespoons corn syrup, and 1/2 cup brown sugar in a medium-size, heavy saucepan for 1 minute. Remove from the heat and stir in pecan halves and 1/2 teaspoon vanilla.

Pile or arrange coated pecan halves on top of pie and return to the oven for 10 minutes.

Note: Use a shiny or light-colored removable bottom tart pan. If the tart pan is 1-1/2 inches deep, use a 9-inch pan. If the pan is 1-inch deep, use a 10-inch pan.

Variation: For a plain pecan pie, omit the bourbon.

Pie Crust for Longer Cooking Times Recipe - Orange Variation

Yield: 8 to 10 servings

Recipe Source: Cookwise by Shirley Corriher (William Morrow & Company)
Reprinted with permission.

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