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Bourbon-spiked Pecan Pie
Author/Submitted by: "The Artful Pie" by Lisa Cherkasky and Renee Comet,
RUTH BURKHAR
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
pie crust for single-crust pie,
*see Note
4
large
eggs 3/4
cup
dark corn syrup 3/4
cup
sugar 6
tablespoons
unsalted butter,
melted
6
tablespoons
bourbon 1/4
cup
molasses 1/4
teaspoon
salt 1 1/2
cups
pecans,
coarsely chopped
1
cup
pecan halves 1
cup
heavy cream,
whipped
2
tablespoons
bourbon,
optional
Directions:
Preheat oven to 375 degrees. Beat together eggs, corn syrup, sugar, butter, bourbon, molasses and salt. Stir in chopped pecans. Spoon filling into pie shell, distributing pecans evenly. Decorate the top of the pie with pecan halves, pressing them into the filling. Bake 45 to 55 minutes, until firm. Cool on rack at least 45 minutes until serving. Serve with bourbon-flavored whipped cream, if desired.
Filled with pie weights and partially baked at 425 degrees for 10 to 12 minutes.
Filled with pie weights and partially baked at 425 degrees for 10 to 12 minutes.
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