Jennifer’s Bourbon Pecan Pie

What happens when you decide to make a pecan pie but change it up (a lot)? Heaven in a mouthful! Thanks to Gulf Breeze Natural Gas fan Jennifer M. for sharing her recipe!

bourbon-pie

1 large frozen deep-dish pie crust, defrosted
2 cups pecan pieces
3 large eggs
1 14-ounce can sweetened condensed milk
1 cup oven-caramelized sugar (see recipe below)
1 tablespoon corn syrup (optional)
2 tablespoons bourbon
1 teaspoon vanilla

Equipment:  Natural gas stovetop and oven

Preheat oven to 425 degrees with rack in the lower-middle position.

Line the pie crust with parchment paper and fill with pie weights or beans. Bake 10 minutes or until the edges of the crust are slightly golden. Remove the weights and the parchment and bake 5 minutes more or until the “floor” of the crust looks dry. Remove from the oven.

While the crust bakes, spread the pecan pieces on a baking sheet and place in the oven with the crust for the last 5 minutes of baking. Remove after 5 minutes or when the pecans smell toasted. Set aside.

Reduce oven temperature to 350.

Whisk the eggs in a large bowl until well blended.

In a saucepan combine the milk, sugar, and corn syrup, if using, and place over medium heat. Cook, whisking frequently, until the sugar has dissolved. Remove from the heat.

Whisk the bourbon and vanilla into the milk mixture, then slowly whisk milk mixture in a thin stream into the eggs, whisking until well combined. Stir in the pecans.

Place the pie crust on a baking sheet and pour the filling into the crust. Bake for 30 minutes or until the edges of the crust are browned and the filling appears set and browned on top. Cool completely before serving.

OVEN-CARAMELIZED SUGAR

Preheat oven to 300 degrees.

Place the desired amount of sugar in a glass baking dish:
–for 2 cups of sugar, use a loaf pan
–for 4 to 5 cups, use an 8″ x 8″ pan
–for 8 or 9 cups, use a 9″ x 13″ pan

Place the pan in the oven and let the sugar cook for an hour. Stir well and continue baking, stirring at 30-minute intervals, until the sugar is tan colored. This process may take 2 to 4 hours. If liquid sugar appears at the edges during the process, immediately transfer the dry sugar in the pan to another pan.

Once the desired color is reached, allow the sugar to cool for 2 to 3 hours. If sugar is lumpy, process it in a food processor. Sugar caramelized by this method may be substituted for regular sugar in any recipe.

 

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