Pecan Pie

I've always loved pecan pie. Something about the way the pecans and all the sugar come together is a truly awesome experience. When I started playing around with this recipe, I knew I wanted to keep it traditional, but up the ante a bit. Thus more booze than you typically see in a pecan pie, and more pecans than you typically see in a pecan pie. It's super easy to make, and has been a winner at every Thanksgiving I've brought it to.

For 8

Ingredients

Pie Crust:
1 - 1½ Cups of Flour
½ + Cup Crisco (or similar shortening)
Milk

Filling:
3 Cups Toasted Pecans (1 Cup ground, 1 Cup loosely Chopped, 1 Cup Whole)
1½ Cups Dark Corn Syrup
½ + Cup Jack Daniels (or Jim Beam, or Knob Creek)
6 Eggs
2 Cups Sugar
½ Stick Butter (melted)
¼ t Salt

Directions

Preheat your oven to 350°, and grease (with margarine or butter) a pie plate.

First off, you'll want to make your pie crust. It's the same one I use for apple pie. Basically, you'll want to put your flour and Crisco in a bowl, and work together with your fingers until it's the consistency of corn meal. Make a little hole in the center of the bowl, and start pouring in a little bit of milk at a time, mixing with a fork, until the dough starts to hold together but isn't sticky (though if you go too far, add a little more flour).

Throw some flour on your counter, and put the dough on it. With a rolling pin (or clean, empty wine bottle), roll out the dough, starting at the center, and rolling out to the top, bottom, left, right, repeat, to the top, bottom, left, right, so you wind up with a nice, even ¼ inch thick round(ish) dough.

Place the dough into your greased pie plate, lightly pressing down around the bottom edges, allowing the edges of your dough to hang over the rim of the pie plate. With a fork, press along the edges of the pie plate so as to give the edges of the pie a nice design (and to seal it). Once you've got this done, you'll want to put it into the freezer for around 15 - 20 minutes, while you're making your filling.

Now for the filling. In a decent sized bowl, whisk your eggs until frothy, and add in all your ingredients except for the 1 cup of loosely chopped pecans and the 1 cup whole pecans. Mix this thoroughly, insuring the ground pecans are fully integrated with the eggs and corn syrup and sugar and butter and booze.

Once that's done, add in your other two cups of pecans (the chopped ones and whole ones). The reason for holding off on adding these is to help make sure your ground pecans are fully integrated.

OK - now take your pie plate / dough out of the freezer, and pour your filling into it. Use a spatula to make sure it's all level across the top, and give it a good shimmy to make sure it's all settled in nicely.

Next, pop it into your oven. You'll want to check it after around 45 minutes, though it might take up to about an hour and five minutes. You'll know it's done when the crust is golden brown, and the center of the filling is slightly puffed up. The filling still might jiggle a tiny bit, but that's OK - once it cools, it'll all gel together perfectly.

Once you've taken it out of the oven, let it cool for around 3 hours on a cooling rack, and then put in fridge for a couple of hours to let it get cold.

You can serve it cold, right out of the fridge, or let it come back to room temperature, or slightly re-heat it so it's warm - your call. I personally like it at room temperature, but I know plenty of folks who like it warm so they can serve it with vanilla ice cream and have it melt. In any case, you're in for a treat.

Enjoy!

Good Prepping & Dining Music


Allman Brothers
Eat a Peach

Various Artists
The Rebirth of Cool, Vol. 1