Bourbon Pecan Pie

pada tanggal

Wait :

Whiskey Pecan Pie, made with only a dash of whiskey, molasses, and spread with the flakiest hand crafted pie mixture is a most loved whenever of year! I made this Bourbon Pecan Pie without corn syrup – yet it tastes as impressive, if worse than the customary! Most walnut pie plans use corn syrup to improve and thicken it. I've made this walnut pie without corn syrup for dark colored rice syrup, yet it tastes similarly as astonishing as the most conventional forms out there! 


The whiskey is intense, however not overpowering. I like to whip out the liquor during the Christmas season, both in preparing and in drinking, particularly Bourbon; one of my preferred drinks to heat with.My love of walnut pie runs profound. Growing up, it was consistently on the occasion table, without the whiskey obviously. Mama used to serve it with whip cream. Us kids, each of the four of us, would deal over the remains. It was constantly super sweet. We adored it.

Ingredients

  • 1, 9 1/2" Blind Baked Pie Crust (use the leftovers for decorations)*
  • 1 C Brown Rice Syrup 344g
  • 2/3 C Light Brown Sugar 136g
  • 2 Tbs Unsalted Butter room temperature
  • 1 Tbs Molasses
  • 1/4 C Bourbon (see note)** 52g
  • 1 1/2 tsp Vanilla Bean Paste or Extract
  • 1 1/2 C Pecan Halves 184g
  • 3 Eggs room temperature, beaten
Bourbon Pecan Pie


Instructions

  1. In a small sauce-pot on medium low heat mix the brown rice syrup and sugar. As the mixture starts to bubble around the edges, whisk so that the sugar dissolves. Do not let this mixture come to a boil. Remove from heat and add the butter, molasses, bourbon and vanilla. Whisk to mix. Set aside to cool to room temperature.
  2. Preheat oven to 325F (163C). Toast the pecan halves for about 10-12 minutes until lightly toasted. They'll toast further as the pie bakes.
  3. Arrange the pecans in the bottom of the pie, in an even layer with tops up.
  4. Once the brown rice syrup mixture has come to room temperature, add the eggs and whisk until ingredients come together. Gently, pour the sugar-egg mixture over the pecans.
  5. Bake for 45-50 minutes turning 1/2 way through baking. It's done when the center is just set but still slightly soft. If the crust starts to get dark, place a crust protector over the top of the pie or use foil to cover the edges.
  6. Remove from the oven and allow to cool overnight so that the custard has time to set. Cover when completely cool and store at room temperature for up to three days.
  7. Cutting this pie can be tricky because it has a soft set. Use a sharp knife and firm pressure when cutting. Dipping your knife in hot water and wiping it dry before cutting will help make a clean edge.
  8. To reheat for service with ice cream, place in a 325F oven for about 8 minutes.

Adapted from HERE

Komentar

Posting Komentar