Virginia Real magazine
The real  Virginia, old and new
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Bourbon Pecan Pie

A couple of things: I don't eat eggs, so I used EnerG Egg Replacer, and I'm not sure what real eggs will do. Also, I made it in a tart pan, and a lot of the filling spilled onto the oven floor. I suspect that I could cut the filling (except for the nuts) by about 1/3 and it would work fine. Or you could do it in a pie plate and keep the same amounts. I think in the pie plate it would be gooey-er. Mine was not gooey at all. But this is what I started with:


1 pie crust
1 ½ cups dark brown sugar
½  cup maple syrup
4 large eggs (I used the egg substitute)
¼  cup melted unsalted butter
3 tbs bourbon (I used Elijah Craig)
2 tsps vanilla
3 tbs grated orange peel
½  tsp cinnamon
2 cups pecan halves

Preheat oven to 350F. Line 9" pie dish with dough (I used tart pan). Crimp edge. Whisk everything but nuts together to blend. Mix in nuts. Pour filling into pie crust. Bake pie until filling is slightly puffed and set in center covering edges with foil if browning too quickly, about 40 minutes. Cool pie completely at room temperature.

recipe by Grace E. Pedalino


   

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