I love pecan anything and this one really catches my fancy on Sunday afternoon. Here we go…
- 1- 12 inch round pie crust (your favourite recipe or roll out store bought)
- 3 large eggs
- 1/2 cup dark brown sugar, packed
- 3/4 cup dark corn syrup
- 3 tbsp. unsalted butter
- 2 tbsp. whiskey
- 1 tsp. vanilla extract
- pinch of salt
- 2 cups of pecan halves or pieces
- *special equipment -12″ tart pan with removable bottom
Preheat oven to 375 degrees. Line the pie crust with foil and fill with baking beans. Bake until the crust has set and is a pale golden colour (about 30 minutes). Remove foil and the beans. Now bake the crust a further 10 minutes. Remove from the oven and place on a rimmed baking sheet.
In a mixer, beat the eggs and sugar until thick and pale in colour. Add the corn syrup and beat in well. Add the butter, whiskey, vanilla and salt, beating until well blended. Stir in the pecans.
Pour the pecan filling into the baked pie crust and bake for about 25 minutes. (until center is set). Cool on a rack for 1 hour. Remove sides of the pie pan and serve barely warm with ice cream or whipped cream.
OMG! My mouth is drooling…..
