Originally Posted by
nitro5x6's
Ms. Idessa's Bourbon Pecan Pie
Piecrust
Yield: two 9-inch crusts
Ingredients
1 ⁄ cups all-purpose flour mixed with tsp. kosher salt
⁄ cup lard
tsp. white vinegar
1 small egg
Water
Preparation
Place flour and salt in bowl, and cut in lard until mixture resembles small peas. In a Pyrex measuring cup, combine vinegar and egg, and add water to make ⁄ cup liquid. Slowly add liquid to the flour mixture, forming dough. Do not overwork. Remove from bowl, halve, and pat into disks. If not using immediately, cover in plastic wrap and chill.
Bourbon Pecan Pie Filling
Yield: fills one 9-inch crust
Roll out one dough disk and fit in 9-inch pie pan, crimping edges.
Ingredients
cup granulated sugar
1 cups dark corn syrup
tsp. kosher salt
1 tsp. all-purpose flour
3 large eggs
1 tsp. vanilla
2 tbsp. bourbon
1 tbsp. melted sweet butter
1 cups pecans
Preparation
Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell.
Preheat oven to 350 F.
Bake in preheated oven for 1 hour and 15 minutes (a toothpick inserted in center should come out relatively clean). Remove from oven and place on cooling rack, allowing pie to rest for 2 to 3 hours to set.
Thanks. I did a search earlier and couldnt find your recipe, but Glenn did have a recipe he stole from somewhere. I think Ill go with his, it calls for a lot more bourbon and chocolate.
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