Recipe

Maple Bourbon Pecan Pie Recipe

	Oobleck / All my dishes 2 years, 1 month ago A delicious recipe I got from my mom for the best pecan pie I've ever had. I don't know if she got it from Martha Stewart, or if Martha picked it up on the net as we did. I like to think the latter. Prep:20m Cook:90m Servings:8	Oobleck
	maple rum bourbon whiskey pecan pie delicious yummy

Does this look good? Yeah! / Nope

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Ingredients

All-purpose flour, for dusting

2 Premade pie crusts (let's face it, who wants to make pie crust?)

1 Egg yolk, beaten

1 C. sugar

4 Tbsp. melted unsalted butter

4 Large whole eggs

1 C. plus 2 tablespoons dark corn syrup

.5 C. pure maple syrup

2 Tbsp. bourbon or dark rum

1 tsp. pure vanilla extract

1.5 C. (~5.5 ounces) pecan halves

2 Tbsp. heavy cream (optional)

Whipped cream (optional)

Directions

Set aside one pie shell. Onto a lightly floured surface, remove the other crust from its tin (if already in a tin). Using a paring knife, carefully cut out leaves or other fun shapes from this crust. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Put unused pie+tin and leaves in the refrigerator for about 30 minutes.

Heat oven to 400�. In a medium bowl, whisk together sugar, butter, eggs, corn syrup, maple syrup, liquor, and vanilla. Fold in the pecan halves. Pour filling into the pie shell.

Beat 1 egg yolk, and brush over the edge of the crust. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes to firm the filling, or put straight in the oven if you have steady hands. (optional: Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.)

Bake 15 minutes at 400F, then reduce heat to 350�. Bake until a knife tip comes out clean, about 60-75 minutes. Serve warm or at room temperature.

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