During Christmas and Thanksgiving, my mother makes these fabulous pecan tarts. The problem is there was never enough! I decided to update the recipe to to a pie and add a bit of Bourbon.
INGREDIENTS
3 eggs, lightly beaten
1/2 cup Dark Brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
3 T Top Shelf Bourbon
1 T Top Shelf Rum
1 T of Sifted Flour
1 T of Corn Starch
2 T vanilla extract
1/4 t salt
1 unbaked Deep Dish 9-inch pie shell
2 cups of Bourbon soaked pecans [Soak for at least 30 minutes] - ( For extra flavor Toast the nuts before soaking in Bourbon)
Lemon Zest is optional
DIRECTIONS
Preheat oven to 350 degrees.
Mix together in a bowl all of the above ingredients - EXCEPT THE PECANS
Using a fork poke the sides and bottom of the pie shell .
Place the pecans at the bottom
Pour the mixture over the Pecans.
Bake for 50 to 65 minutes
The pie will be jiggle but will set as it cools
ENJOY!
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