MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best Pecan Pie
Categories: Pastry, Nuts, Pies, Desserts
Yield: 6 servings
Dough; for single-crust pie
1/2 c Butter
2 1/2 c Pecans; coarse chopped
3/4 c Brown sugar; packed
3/4 c Maple syrup
1/2 ts Salt
3 lg Eggs; beaten
2 tb Whiskey or bourbon (optional)
2 ts Vanilla extract
Whipped cream (optional)
Ground cinnamon (optional)
Set oven @ 350°F/175°C.
On a lightly floured surface, roll dough to a 1/8" thick circle;
transfer to a 9" pie plate. Trim crust to 1/2" beyond rim of plate;
flute edge. Refrigerate while preparing filling.
In a Dutch oven or large saucepan, melt butter over medium heat.
Add pecans; cook, stirring constantly, until very fragrant and
pecans start to brown, 4-5 minutes. Remove pecans with a slotted
spoon, reserving butter in pan. Stir in brown sugar, maple syrup,
and salt; bring to a boil. Reduce heat; simmer for 2 minutes.
Remove from the heat. In a bowl, whisk a small amount of the hot
mixture into eggs; return all to the pan, whisking constantly. Stir
whiskey, if desired, and vanilla into brown sugar mixture; stir in
pecans. Pour into crust.
Bake until a knife inserted in the center comes out clean, 55 to
60 minutes. Cover edge with foil during the last 30 minutes to
prevent overbrowning if necessary. Cool on a wire rack. If desired,
top with whipped cream and cinnamon. Refrigerate leftovers.
Recipe by James Schend, Taste of Home Deputy Editor
RECIPE FROM:
https://www.tasteofhome.com
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