I know you guys are probably in a Halloween candy coma right now, but it’s time to start thinking about Thanksgiving. Doesn’t it feel like time is going warp-speed this year, or is that just me swearing I just celebrated my birthday? (It’s in January, FYI).
Since I relinquish my food duties to my grandma on Thanksgiving (except for the desserts, naturally), I use this time to brainstorm what desserts I’m going to make for the unofficial food holiday of the year. Usually I do something pumpkin – not necessarily pie, but something pumpkin-related or else there will be riots, something fruity (typically apple, because that’s my favorite), and of course
I remember the first time my dad asked me to make a pecan pie and I was SO scared. Something with the filling ingredients spooked me – corn syrup, eggs, all those pecans? I know, it was totally irrational but I was worried about making it. What if I goofed?
Well, my dearest friends, this is a total goof-proof pie, dare I say. And that kick of bourbon is just incredible. Of course, you can omit that if say, you drank all the bourbon prior to pie baking (totally get it), but I love the depth of flavor it adds to the sugary, buttery, gooey pie filling.
- One 9″ deep dish prepared pie crust, frozen
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar
- 3 large eggs
- ¾ cup light corn syrup
- 2 Tbsp bourbon, optional but recommended
- 1 tsp kosher salt
- 1 Tbsp vanilla extract
- 2 cups pecan halves
- Preheat oven to 350 degrees F. Place the frozen pie crust on a rimmed baking sheet to catch any spills while baking. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, eggs, corn syrup, bourbon, salt, and vanilla together until combined and smooth. Add in the pecans and toss to coat. Pour the pecan mixture into the pie crust.
for full instruction please see : thedomesticrebel.com