I love bourbon. So any excuse to use it in a recipe, count me in. This is a take on a pecan pie and the little bourbon amps up the fall flavors nicely.
If you're feeling crazy, I once added about a half cup of chopped, cooked bacon to this recipe to take to one of the 77th Fighter Squadron's infamous Meat Flags. It definitely added some extra crunch and saltiness. I wasn't mad.
Servings: 8
Prep Time: 15 min
Total time: 1 hr 5 min
INGREDIENTS:
1 prepared pie crust
1 cup maple syrup
1/2 cup packed brown sugar
3 eggs
1 1/2 Tbsp flour
1 tsp vanilla extract
Pinch of salt
1/4 tsp cinnamon
2 Tbsp bourbon
2 Tbsp melted butter
1 1/4 cup chopped and toasted walnuts
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Grease a 9 inch pie dish, and line it with the prepared pie crust. Crimp the edges.
3. Toast the nuts - heat a small pan over medium heat, add the walnuts and toast for 5-8 minutes. Keep an eye on them so they don't burn.
4. Mix all the ingredients (except the walnuts) together in a large bowl, but make sure the butter isn't super hot so you don't scramble the eggs.
5. Fold in the walnuts.
6. Pour the mixture into the prepared pie crust and bake for 50 minutes. The filling should be firm.
Comments