WITH BOURBON. Can this get any better? (I so know what I’m going to be making for work this week.)
Maker’s Mark® Double-Nut Pecan Pie
Recipe by Elizabeth Karmel, Executive Chef, Hill Country Barbecue Market
Prep Time: 2 hours. Cook Time: 1 hour. Level: Easy.
1 cup whole pecans
¾ cup chopped pecans
2 tablespoons unsalted butter, melted
½ cup granulated white sugar
½ cup dark corn syrup
¼ cup light corn syrup
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons Maker’s Mark®
1 pre-baked 9-inch pie shell*
1. Preheat oven to 350˚F. Put chopped nuts into the bottom of the prebaked pie shell and set aside.
2. Combine melted butter, granulated sugar, the dark and light corn syrups, eggs, vanilla extract and bourbon.
3. Pour this mixture on top of chopped nuts. Place a decorative row of whole pecans on the top. Bake about 50-60 minutes on the center rack of the oven or until cooked through. The pie will spring back on top but still jiggle a little until it cools. If the top is getting too dark before the center is done, tent with aluminum foil.
4. Cool for a minimum of three hours. The pie is best made the day before.
*Note: Pre-bake the pie shell according to package directions at least two hours beforehand to allow time to cool. Either that or suck it up and make your own pastry.