Ah, Mardi Gras. Time to mix alcohol, fat and sugar. I present, the pie of my dreams…
I found the recipe on Kentucky Derby Party and it seems to be from a fancy chef, so I gave it a whirl and it was very good! I especially like that he has you blind bake the crust (most pecan pie recipes tell you not to). Here are the proportions I used (you can check the link for directions).
- 4 eggs
- 7 oz brown sugar
- 5 oz corn syrup
- 1 oz molasses (I switched this from half corn syrup and half molasses because I had some serious blackstrap molasses on hand)
- 1/2 t salt
- 1/2 t vanilla
- 3 oz quality Bourbon (I used Elijah Craig)
- 4 oz melted butter
- 2 C pecan pieces (at least)
- 1 C chocolate chips (I think this was a little much for me. Next time I’ll do 1/2 a cup.)
- 4 oz half and half (I’ve NEVER heard of this in a pecan pie, but yum anyway!)
I think one thing that really helped is that I melted my butter in a pan on the stove with the brown sugar and it was truly a silky pie, no grainy texture at all.
Also, I was using a 10″ pie plate and wanted a really nutty pie, so I loaded it with the nuts then only used as much sugar mix as the pie could hold, so I have some left over in the fridge for some special food love time later. (Need to remember to cook it since it has eggs.)
I did make a small mistake, but people didn’t seem to mind. I wanted to make sure I had enough dough because I really like crust and my recipe makes it a little thin, so I made 1.5 times the recipe for a single crust. But somehow I managed to actually DOUBLE the Crisco. I only added 4 of the 6 tablespoons of water and stil, the dough seemed pretty damned wet. “Oh, well,” I thought, “we must have some high humidity today.” Then, when I was checking to see if the pie was done I noticed something odd. The crust was boiling. I have no other word for it, except maybe simmering. There were tiny little bubbles bubbling up out of the crust. “Oh, this isn’t right,” I then thought. You know what happened? Super flaky crust. Sure, a piece of this pie may have one billion calories but it turned out pretty all right.
|7 oz Brown sugar|
|3 oz corn syrup|
|3 oz molasses|
|1/2 t salt|
|1/2 t vanilla|
|3 oz quality Bourbon|
|4 oz melted butter|
|2 C Pecan pieces|
|1 C Chocolate chips|
|4 oz cream or half and half|
Persue some more food like this:
- Valentines Cookies Chocolate espresso sugar cookies with almond icing! I don’t like...
- Mini Strawberry Pies I love food made in muffin tins. It’s more fun...
- Rump Roast I just posted this photo on facebook, but you know,...
- Ed’s Hot Buttered Rum My friend, Ed, makes the BEST hot buttered rum. (Seeing...
- I'm Angela. I like food. I'm here to teach myself photography in a very public and potentially humourous way.
Tags (alphabetical, weighted)alcohol appetizer artichoke asparagus bacon beef biscuits bourbon brisket caramel corn chicken chicken fried steak chocolate cocktail cookies crock pot cube steak cupcakes dessert espresso gravy grill icing landscape lasagna mini mushroom onions pancetta pecan pie pizza potatoes ranch roast rum rump sausage slow cooker snow soup strawberry valentines vegetable vegetarian