Photo by Bill Hogan
Bourbon pecan pie
Prep: 30 minutes
Cook: 50 minutes
Note: Adapted from a recipe by chef Alex Seidel in "Made in America" by Lucy Lean. Seidel serves the pie drizzled with a butterscotch sauce that's thinned with more bourbon, and tops it with vanilla ice cream, but the pie is great on its own too.
1 prepared pie dough for single crust 9-inch pie, see recipe below
2 cups pecan halves
3 large eggs at room temperature
1/4 cup light brown sugar
1/2 cup light corn syrup
1/2 tablespoon molasses
2 tablespoons bourbon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted
Butterscotch sauce, vanilla ice cream, optional
1. Heat oven to 325 degrees. Roll out and place the pie dough in a 9-inch pie pan. Place pecans on a baking sheet; toast in the oven, stirring once or twice, until they have a little color, about 7 minutes. Set aside enough of the pecans to cover the top of the pie. Coarsely chop remaining pecans.
2. Whisk together the eggs and brown sugar in a medium mixing bowl. Whisk in the corn syrup, molasses, bourbon, vanilla and salt. Whisk in the warm melted butter until mixture is emulsified and smooth. Fold in the chopped pecans.
3.Turn the oven to 350 degrees. Pour the pie filling into the pie shell; arrange the reserved pecans over the top in a circle pattern. Bake until filling is set but has a little movement when the pie is jiggled, 50-60 minutes. If crust is baking too fast, cover with aluminum foil. Cool pie completely on a wire rack. Serve pie with butterscotch sauce and vanilla ice cream, if you like.
Per serving: 440 calories, 31 g fat, 7 g saturated fat, 85 mg cholesterol, 39 g carbohydrates, 6 g protein, 206 mg sodium, 3 g fiber.
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