marianne sander's extra nutty pecan pie
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I prefer a lot more nuts, and less of the filling, as does my family. This particular recipe makes the pie extra heavy in nuts, and a little chewy. I also find the addition of the bourbon takes away some of the cloying sweetness that pecan pie can have. Let the pie cool IN THE OVEN with the oven off for about 15 minutes, then crack the door and let it continue to cool another 15 minutes or so. This will prevent cracking of the top - as it should with any kind of custard filling.
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yield
8 serving(s)
prep time
40 Min
cook time
1 Hr
method
Bake
Ingredients For marianne sander's extra nutty pecan pie
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1pre-made pie crust
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4 Tbspbutter, melted and cooled
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2eggs, beaten
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1 cdark brown syrup (i use karo)
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1 cdark brown sugar, packed
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1 tspvanilla
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1 Tbspbourbon
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2 1/2 cpecan halves
How To Make marianne sander's extra nutty pecan pie
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1Pre-heat oven to 350 degrees.
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2Tuck your pre-made (your choice of your own or store bought) into 9 inch pie pan, flute the edges.
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3Beat your eggs if you have not done so. Add all the ingredients together except the pecans. Make sure your ingredients are thoroughly blended, then fold in the pecans.
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4Place on rack in the center of the oven, bake 50-60 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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