Friday, November 27, 2009

spirited brown sugar pecan pie

I’ve tried a lot of pecan pie recipes and this is undoubtedly my favorite, first, for using brown sugar instead of corn syrup and, second, for the touch of Scotch in the mix. A little Scotch in a glass goes pretty well with the pie when you serve it, as well.
I must also give credit: I found the recipe here.

1 refrigerated pie crust
Preheat oven to 350°F. Line nine inch pie plate with dough and crimp the edges. Whisk together
2 cups (packed) dark brown sugar
4 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon Scotch whiskey
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
Then mix in
2 cups pecan halves
Pour the filling into the prepared crust and bake pie until filling is slightly puffed and set in center, about 40 minutes. Let the pie cool completely at room temperature.