Let’s talk pie. Pecan pie. Pecan pie with maple bourbon. When I was younger pecan pie was my least favorite. Too many nuts and not enough sugary stuff. This pie is definitely the adult version.
What you will need:
2 cups pecans ; I prefer halved
1 cup organic sugar
3/4 cup karo syrup light or dark
1/4 cup maple bourbon OR
1/4 cup of regular bourbon and dark maple syrup mixed
1 tsp organic vanilla
1 pie crust
( I highly recommend the pillsbury dough roll that you put in the dish over the aluminum pan with dough)
Preheat oven to 350.
Using a whisk mix the eggs sugar and vanilla. Add in the syrup and bourbon. Make sure the egg is thoroughly incorporated so it doesn’t leave cooked egg pieces in your pie. Spread pecans evenly over the pie crust. Pour filling on top. The pecans will magically rise. Cover with foil and bake for 45-50 minutes. Pie WILL be jiggly with a cooked pecan top. Allow pie to cool for about 2 hours. This will allow the sugar to set and create that sweet custard texture.
I add homemade bourbon whipped cream on mine! Enjoy 🎃