Maple Bourbon Pecan Pie

• 2¼ cups raw pecan halves
• 6 tablespoons butter
• ⅔ cup dark brown sugar
• ½ teaspoon fine sea salt
• 3 large eggs
• ⅔ cup pure maple syrup
• 2 teaspoons vanilla extract
• 4 tablespoons bourbon, divided use
• pre-made pie crust

1. 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.
2. Reduce the oven temperature to 275º F.
3. In a medium-large saucepan, melt the butter with the brown sugar and salt.
4. 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.
5. 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).
6. Remove from the heat and whisk in the remaining 2 tablespoons of bourbon and the pecan pieces.
7. Pour the mixture into the prepared pie shell.
8. Bake the pie at 275º until the custard is mostly set, 25-40 minutes.

Comments

Click here to cancel reply.

Your Comments