Pie candy: That’s what we call really good pecan pie, whether it’s sweetened up further by chocolate, chocolate chips or, as this one is, maple syrup and bourbon. Thanks to Cooking Light for posting this recipe, and to Anthony Rosenfeld. This is good for any holiday dinner, and (we blush) for breakfast and coffee the morning after. (Also, see below for the taste-tested “best” premade pie crust.)
Also: This just in from Yahoo/Good Housekeeping in a taste test of pre-made pie crusts:
By far the flakiest contender, Wholly Wholesome Organic Traditional 9″ Pie Shells ($4.39 for two) won for their natural, buttery flavor — they taste just like Grandma’s.
Maple Bourbon Pecan Pie
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) or your own crust
3/4 cup pecan halves
1/4 cup finely chopped pecans
1/2 cup maple syrup
1/2 cup dark corn syrup
3 tablespoons brown sugar
2 tablespoons butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
Preheat oven to 350 degrees.
Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.
Combine pecans and remaining ingredients in a bowl, stirring well to combine. Pour filling into prepared crust. Bake at 350 degrees for 38 minutes or until center of pie is almost set (shield edges of pie crust with foil if crust gets too brown). Cool on wire rack.
Makes 1 9-inch pie
Anthony Rosenfeld, Cooking Light