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Pecan Pie
crust: pie crust dough, spiced
up with a little cinnamon, nutmeg, and cloves
1 cup dark corn syrup
3/4
cup granulated sugar
6 tablespoons butter
3 eggs
pinch salt
2
tablespoons Bourbon
2 cups pecan halves or pieces, or a
combination
For filling, combine corn syrup and sugar in saucepan and
stir to mix.
Place over low heat and bring to a boil, without stirring.
Remove from heat, add butter and allow to melt.
In a mixing bowl, whisk
eggs to break up and whisk in salt and Bourbon.
Whisk in syrup and butter
mixture, being careful not to over mix.
Allow to rest while rolling dough.
Roll out dough and line a pie pan.
Stir pecans into syrup
mixture.
Pour into pie crust.
Bake about 45 minutes, until crust is baked
through and filling is firm in center.
Cool on a rack.
Store pie at a
cool room temperature or refrigerate.
If refrigerated, bring to room
temperature before serving.
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