Pecan Pie is a staple of the fall months. Without a good Pecan Pie, it's still fall, but you know,
you don't have a good pie, so it's a pretty weak fall (Henz).
you don't have a good pie, so it's a pretty weak fall (Henz).
Pecan Pies (Two pies)
Ingredients2 x 10 inch pie crusts
8 eggs 3 cups of firmly packed brown sugar 1 cup of melted butter at room temperature 1 cup of granulated sugar 1 cup of chopped pecans 4 tablespoons all-purpose flour 4 tablespoons milk 3 teaspoons bourbon Enough pecans to coat the top of the pies (around 3 cups) Some powdered sugar to coat the bottom of the pie crusts (All amounts should be halved if only one pie is needed) |
Method1. Preheat oven to 325 degrees.
2. Whisk eggs in a bowl until thoroughly whisked and a little foamy. 
3. Mix in brown sugar, butter, sugar, chopped pecans, flour, milk, and bourbon.
4. Once mixed, pour mixture into pie crusts and top with pecan halves. 
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5. Bake pies at 325 for 25 minutes (this may depend on the oven, but maybe it's better to under-cook here just a little than over-cook). Then turn temperature down to 300 and bake for another 25-30 minutes.
6. Let pies sit in oven once baking is done for around 3 hours. Then take out, slice up, and enjoy. 
* There are lots of pecan pie recipes around, and we have made quite a few. Most use corn syrup, some use molasses. This is our current favorite, based on Southern Living's "Utterly Deadly Southern Pecan Pie". |