Maple Bourbon Pecan Pie
Chef Tom Cooks
http://www.cheftomcooks.com/
I made this for the holidays and it was a huge hit around the dinner table. So rich and oh so good! Use Bulleit bourbon, Jack Daniels, or your favorite bourbon in this pie recipe.
- 2 1/4 cups raw pecan halves
- 6 tablespoons butter
- 2/3 cup dark brown sugar
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 2/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- 4 tablespoons bourbon, divided use
- pre-made pie crust
- Spread the pecan halves on a small baking sheet in a single layer and toast in a 350º F oven until fragrant, 12-14 minutes. Let the nuts cool, then use your fingers to break each half into 4-8 pieces.
- Reduce the oven temperature to 275º F.
- In a medium-large saucepan, melt the butter with the brown sugar and salt.
- Remove from heat let cool 30 seconds then gently whisk in the eggs one at a time, then the maple syrup, vanilla and 2 tablespoons of the bourbon.
- Return the pot to a low heat and cook, stirring constantly with a heat-proof rubber spatula, until the mixture is warm to the touch (130ºF on an instant-read thermometer).
- Remove from the heat and whisk in the remaining 2 tablespoons of bourbon and the pecan pieces.
- Pour the mixture into the prepared pie shell.
- Bake the pie at 275º until the custard is mostly set, 25-40 minutes.
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Source: http://cheftomcooks.com/2017/01/07/maple-bourbon-pecan-pie/
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