Ok since I have tons of requests for Pecan pie… an old Sout..
Added 2022-11-24 03:32:46 +0000 UTCOk since I have tons of requests for Pecan pie… an old Southern favourite, to which I’ve added my own spin. I personally find traditional pecan pie to be too cloyingly sweet, so I add a little chocolate and bourbon. Now, for those non-drinkers out there, don’t worry, the bourbon is cooked in the pie, so all the booze is cooked off. It’s still ok to omit it if you want, but if alcohol is the concern for yourself, kids, etc., you’re good. The chocolate and bourbon both add depth of flavour and help cut the sweetness. You’ll need one pie crust (you can make it or buy it) and you MUST par-bake the crust. Don’t just dump your ingredients in a raw shell for pecan pie. There’s too much liquid and the crust will be raw and gross. To par-bake: line the crust with parchment or foil and fill with rice or beans. Bake the crust for 15 minutes at 400, then remove the paper and weights, gently poke the shell with a fork, then bake another 10 minutes. Filling 7oz pecans, lightly toasted 3 eggs 3/4 cup brown sugar 2/3 cup Karo corn syrup 1 tsp vanilla 2 Tbsp melted butter 3 Tbsp bourbon 1/2 tsp salt 3/4 cup bittersweet chocolate, chopped Mix all that stuff together, dump it in your baked shell, then bake it at 350 until it’s just set. Check it after 25 minutes. It will prob take 30-40 minutes, but cooking times vary dramatically based on your oven, so the other cues are important. “Just set” means it’s just not jiggly anymore. It will continue to cook after you remove it from the oven. Let it cool a couple hours, but longer is fine. This way it’s fully set and won’t fall apart when you cut it. Please lmk if y’all have questions. I am not used to writing recipes to be understood by anyone other than chefs so hopefully I didn’t leave anything out haha! Gotta go check my own pie right now 😂
