Wednesday, November 27, 2013

Bourbon or Rum Pecan Pie ~ by D'Lynn

1 cup brown sugar
3 tablespoons butter, melted
1/2 cup light corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon or rum
1 (9-inch) deep-dish pie shell, unbaked

Preheat the oven to 375 degrees F. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon (I used Capt Morgan's Rum), and stir until all ingredients are combined. Pour mixture into an unbaked pie shell (I used premade, frozen, Marie Callendar's) and place on a heavy-duty cookie sheet. Place a guard over the pastry edges, or use foil to prevent them from overcooking. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 30 minutes, uncover the pastry edges and bake another 10 minutes. Remove from oven and cool on a wire rack.

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