Payne’s Pantry: Easy bourbon pecan pie
By Anne Payne
Hey, don’t worry, the bourbon cooks out, so no one is getting drunk! It just has some robust flavoring.
Equipment and ingredients:
Equipment – cookie tray, foil
1 frozen and unbaked Mrs. Smith’s deep-dish crust (the best of the frozen unbaked)
1/4 c butter, softened
1/2 c sugar (I use Imperial in plastic, resealable bag.)
3 eggs (large or jumbo)
1 1/2 c light or dark corn syrup (I use Karo’s.)
2-3 Tbsp bourbon
1-2 tsp vanilla
2 cups pecan halves (I used Bucky’s brand, believe it or not, and they were great.)
Preheat oven to 350 degrees.
Cover cookie tray with heavy-duty foil to help with pie spills.
Beat butter in large bowl with electric mixer at medium speed until creamy. Add sugar and beat 3 minutes or until fluffy.
Add eggs, one at a time, beating well after adding each egg.
Then, add corn syrup, bourbon, and vanilla, beating until well blended. Pour blended mixture into frozen crust. Place all pecan halves, all 2 cups, on top of crust, spread out over entire surface.
Bake on lower oven rack for 65 minutes. Filling will be puffy. Cool thoroughly on a rack. Serve at room temp., or cover and refrigerate at least 24 hours. However, once everyone sees the pecan pie, good luck keeping it from not being eaten!
By Dickie Dixon For Posterity’s Eyes January birthdays: 4th: Owen McBride 5th: Dick Mckay, Kim Kirkley Fleming, 8th: Elray Woods, Kathy... read more