My first pie.
As you saw last week, I was worried about the crust. But it ended up being super easy and fun.
My brother in law sent me a recipe for a bourbon pecan pie and told me I needed to make it. So I adjusted the recipe a bit and this pie is what I ended up with. There are a couple things I would do differently next time, which I listed at the end of the recipe at the bottom. But I will say that my first time making a pie was a success overall and I look forward to trying my hand at some fruit pies soon!
Mikey and I are headed out west for the weekend so I’ll try to snap some pictures to share, but sadly I won’t be baking and therefore won’t have a new recipe for you. Hold tight! I’ll try and get back in the kitchen next week!
Recipe: Bourbon Pecan Pie
6 Ounces Butter, Softened
1 Cup Brown Sugar
3/4 Cup Corn Syrup
1/4 Cup Molasses
2 Teaspoons Vanilla Extract
1/2 Teaspoon Salt
3 Tablespoons Flour
6 Ounces Pecan Halves
1/4 Cup/Handful Bittersweet/Semi-Sweet Chocolate, Chopped
1-2 Tablespoon Bourbon (I used 1)
Preheat oven to 375 Degrees
In the bowl of an electric mixer, beat the butter and sugar until smooth.
Add corn syrup, molasses and flour and mix well.
Beat in the eggs one at a time, scraping bowl after each addition (bowl is sticky from molasses).
Add vanilla and salt and give one final mix.
Add pecans, chocolate and bourbon and fold in with a spoon.
Pour batter into prepared pie crust and place into oven 45-60 minutes, until the top is dry and the filling is barely jiggling.
If the crust begins to get dark, cover with a think piece of aluminum foil.
Let cool and serve with ice cream or whipped topping!
NOTE: The original recipe calls for 2 Tablespoons of bourbon and 6 Ounces of bittersweet chocolate. I ended up using only 1 Tablespoon of bourbon and a little handful of mini chocolate chips. Next time I would omit the bourbon completely and use the full 6 oz of chocolate. I didn’t love the strong boozy flavor the bourbon gave the pie and I know I would have loved it a lot more if it wasn’t in there. It is completely up to you and your taste, but that is just my side note 🙂