It’s the best of the best and the only way to make a foolproof pecan pie. If we’re making pecan pie, you know we’re using Karo® Light Corn Syrup. And nothing beats pecan pie made with silky smooth Karo® Corn Syrup. A classic pecan pie is one of the most nostalgic foods for so many people. People talk a lot of the time about how memories are so tied to smells, but tastes are too. Whenever I eat it I think of my grandfather. Little Sarah tastebuds were SO blown away by how delicious pecan pie was. It’s one of my most poignant childhood memories. When I was a kid my grandfather lived in Georgia and whenever we went to visit him we’d eat Georgian pecan pie. Pecan pie has always had a special place in my heart. It’s gooey, crunchy, salty-sweet and with a healthy splash of bourbon this pecan pie is the type of treat that’s the first to go in the dessert spread. And pecan pie is the quintessential Thanksgiving sweet to serve up to your family and friends. Forget about the turkey, gravy, and mashed potatoes. For me, Thanksgiving would be ruined without pecan pie. Nothing says Thanksgiving more than a good ol’ fashioned homemade pecan pie. Thank you for continuing to support the brands who help make Broma possible! Bourbon Pecan Pie This post is sponsored by Karo® Corn Syrup. Top with some flaky sea salt and whipped cream for the ultimate thanksgiving dessert this year. What’s better than regular ol’ pecan pie? BOURBON pecan pie AKA classic pecan pie with a boozy splash of bourbon. Mine a bit runny - will add 1 Tbl of flour next time.This website uses affiliate links which may earn commission for purchases made at no additional cost to you. Just fill bottom of pan w pecan halves - about 1 1/2-2 cups. I made it easy by using Pet Ritz pie crust (large 9 1/2"). Flavor was delicious (a real bourbon kick). Restaurant pies, at $4.50+ a slice, are my ideal here. Perhaps I am an inadequate baker, but I was unable to get the filling to gel to the extent I find it in restaurant pies. I especially liked the dough and flavor that the bourbon gave the filling.Īfter making and tasting, I remain on the quest for the (to me) perfect pecan pie. When in a hurry why not? Perfect for Thanksgiving, holidays and winter. I also use a premade crust which nobody ever knows the difference. I make either one large pie or small tarts. Perfect for winter.įabulous recipe! I made individual bitesize tartlets. Substitued my standard pate brisee crust and it was still just terrific. I do like the shortbread crust lots.BUT I couldn't taste the bourbon - so I would up the bourbon by 4 to 5 T.I also accidentally omitted the 1/3 c butter - BUT it was not missed at all since the crust is practically solid butter! I wanted to give this recipe a '4' - it's quite good BUT - it's very rich - SO I think the single serving size of 4" tin is way too large - I would make these as tartlettes next time. I'm not a huge fan of butter tarts, but everyone I bake them for loves them! Also, when I make the entire recipe and want to do 1 doz w pecans and 1 doz without, I make 1 1/2 times the filling since the non pecan tarts take up much more of the filling. I find they're too hard to get out of the tins and the shells not quite sturdy enough if I don't pre-bake the pastry. I also bake the empty pastry shells on their own for about 3 1/2 mins then fill and cook for approx. I use regular sized muffin tins and spray them well w Pam. It's the recipe I use in my little side baking biz and people love them! I end up yielding 24 tarts out of the recipe. I've made these about 4 times in the last three weeks.
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