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I peruse cookbooks and watch hours of culinary
shows to glean ideas and basic proportions of ingredients to create
personal versions of old favorites. I tend to be a
pinch-and-a-handful kind of cook who seasons to taste, so I make no
guarantees as to the accuracy of the measurements listed.
If you try any of my recipes, please send me
an e-mail to let me know how it turned out or if you have any problems or
questions.
Check back soon for something new and
delicious.
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My daughter-in-law's second favorite dessert is pecan pie. While
pregnant with my grandson she had a craving for it, so I had to come up
with an especially good recipe. I don't like overly sweet desserts,
so my goal was to make a pie that has more pecan flavor than sugariness.
Everyone LOVED it.
PECAN PIE
Pecan Filling:
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1/2 cup(s) white sugar
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1/2 cup(s) (packed) brown sugar
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1/2 cup(s) maple syrup
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1/2 cup(s) dark corn syrup
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5 tablespoon(s) butter melted
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1 tablespoon(s) bourbon
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1 1/2 teaspoon(s) vanilla extract
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1/4 teasoon(s) cinnamon
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4 large eggs
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2 ½ cup(s) pecans, coarsely chopped
Directions
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Preheat oven to 375 degrees F.
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Line 10 ” pie pan with refrigerated dough.
Cover rim of pie with foil.
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Prepare
Pecan Filling: In large bowl, mix sugars, syrups, butter,
vanilla, bourbon, and eggs until blended. Beat in pecans and then pour
the filling into the pie shell.
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Bake 10 minutes and reset oven control to
350 degrees F.
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Bake another 25 mins. until filling is
puffed and set at edges but still jiggles slightly in center. Remove
foil rim and bake another 10-15 minutes to allow browning. Cool on wire
rack.
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Copyright 2008
Laurie Kellogg
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