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Bourbon Pecan Pie

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altIngredients:

    * 2 tablespoons  bourbon
    * 1 cup  dark-color corn syrup
    * 2/3 cup sugar
    * 1 teaspoon ground cinnamon
    * 1/4 teaspoon ground nutmeg
    * 1/8 teaspoon ground cloves
    * 3 eggs, beaten
    * 1/3 cup butter, melted
    * 3/4 cup coarsely broken pecans
    * 1 unbaked 9-inch pastry shell


Directions:

1. Preheat oven to 350F. In a small saucepan, combine raisins and bourbon. Bring mixture just to boiling over medium heat; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 10 minutes. Do not drain.

2. Meanwhile, in a large bowl, combine corn syrup, sugar, cinnamon, nutmeg, and cloves. Add eggs and melted butter; beat well. Stir in pecans. Spoon pecan mixture into pastry shell. Bake for 50 to 55 minutes or until center is set.

3. Cool on a wire rack. Refrigerate pie within 2 hours; cover for longer storage. If desired, top pie with whipped cream and sprinkle with additional nutmeg.

Prep Time: 25 Min.     Bake Time: 50 Min.     Yields: 8 Servings

 

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