80 Proof Pecan Pie
If I’m going to bother with this whole pie drill a Bourbon one sounds worth while. This one from A New Old Fashioned Gal is free of nasty syrups, drowning in Bourbon and not cheap on the pecans.
One pie crust
An egg beaten
One pound of Pecans
1/4 cup bourbon
1/4 cup melted butter
3 eggs
3/4 cup sugar
1/2 tsp vanilla
3/4 cup real maple syrup
1/2 tsp salt (omit if using salted butter or salted pecans)
Preheat the oven to 375 F. Soak the pecans in the bourbon for a few hours, stirring periodically. Press pie crust into a pie pan. Coat the crust with a thin layer of the egg whites. Apparently his keeps the crust nice and flaky. Beat the butter, sugar, and eggs together until they get a bit fluffy, it will still be pretty liquidy, but the mixture will be about 75% more volume. Blend in the vanilla, salt, and maple syrup. Leaving 1/4 inch from the top of the crust, put the pecans in the pie pan then add the syrup mixture over the pecans. Cook for 45-60 minutes, when most of the top is brown, and it seems pretty gelatinous, it is done.
One pie crust
An egg beaten
One pound of Pecans
1/4 cup bourbon
1/4 cup melted butter
3 eggs
3/4 cup sugar
1/2 tsp vanilla
3/4 cup real maple syrup
1/2 tsp salt (omit if using salted butter or salted pecans)
Preheat the oven to 375 F. Soak the pecans in the bourbon for a few hours, stirring periodically. Press pie crust into a pie pan. Coat the crust with a thin layer of the egg whites. Apparently his keeps the crust nice and flaky. Beat the butter, sugar, and eggs together until they get a bit fluffy, it will still be pretty liquidy, but the mixture will be about 75% more volume. Blend in the vanilla, salt, and maple syrup. Leaving 1/4 inch from the top of the crust, put the pecans in the pie pan then add the syrup mixture over the pecans. Cook for 45-60 minutes, when most of the top is brown, and it seems pretty gelatinous, it is done.
