Email to Magnolia Lane      

Boubon Pecan Pie

Source of Recipe

by Millie, from Country Pies


List of Ingredients

4 extra large eggs, at room temp
¾ C dark brown sugar firmly packed
¾ C dark corn syrup
¼ tsp salt
1 T bourbon
2 tsp pure vanilla extract
6 T unsalted butter, melted n cooled
1-¾ C pecan pieces, coarsely chopped
1 fully baked 9” pie shell




Recipe

Beat the eggs in a lrg mix bowl. Blend in the dark brown sugar n corn syrup. Stir in the slat, bourbon, vanilla, butter n pecans.

Pour the filling into the baked pie shell. Bake in a preheated 425° for 10min’s reduce the oven temp to 350° n continue baking for 25 min’s longer or until the top is set n knife inserted towards center comes out clean.

Transfer to a cooling rack Serve warm or at room temp ~ can drizzle w/vanilla pouring custard.

VANILLA POURING CUSTARD
Note: This is great w/any fruit or mincemeat pies

1 sml vanilla bean
1 ¼ C light cream
3 x~lrg egg yolks at room temp
1 ¼ tsp arrowroot
3 T granulated sugar
1 tsp pure vanilla extract
2 tsp of bourbon if bein used for bourbon pecan pie

Slit the bean down the center (w/out cutting thru) to expose the tiny seeds. Pour the cream into a small heavy saucepan; add the vanilla bean. Scald over moderately high heat, remove from heat n set aside.

Beat yolks in lrg mix bowl for 1 min. Add the arrowroot n sugar, n continue beating until thick n light.

Remove the vanilla bean from the cream. Add the cream slowly to the egg yolk mix, whisking all the while. (I actually add a smidge of the cream into the yolks whiskin continual then incorporate the remainder of the cream whiskin all the while) Pour into a heavy saucepan, set over low heat, n cook slowly, stirring continuously w/a wooden spoon, until the mix thickens. The custard is ready when it lightly coats the back of a wooden spoon. Turn off heat, stir in the vanilla (and 2tsp bourbon if being used for the Bourbon Pecan Pie).

Strain through a fine~meshed sieve into a bowl. If you are not serving the custard warm, sprinkle top with a fine haze of superfine sugar to keep a skin from forming.

Use the custard warm, at room temp or chilled, ladled from a small, deep bowl or poured from a decorative pitcher.