Saturday, November 6, 2010

Pecan Pie

Pecan Pie
 Recipe By: Louise
 Serving Size: 8    
 Categories: Pie
    1-cup           dark brown sugar
      2/3-cup           cane syrup
      ¼ cup           unsalted butter
    3      tablespoons   bourbon
      ½ teaspoon      vanilla
      ½ teaspoon      salt
    4                    eggs
    3      tablespoons   half-and-half
    2      cups          pecan pieces
1                    unbaked 9-inch piecrust
Whole pecan halves
1. Preheat oven to 350 degrees.  In a large saucepan, melt the brown sugar, Syrup and butter together with the bourbon, vanilla and salt.  Continue
Heating the mixture to the boiling point, stirring frequently.  Boil for 1 Minute, stirring constantly.   
2. Remove pan from heat and let mixture cool.  In A bowl, beat the eggs with the half-and-half until they are light and
3. Add to the cooled syrup, beating until the mixture is well Incorporated.  Stir in the pecan pieces.  Pour the filling into the pie
Shell.  Top with a layer of pecan halves.  Bake 45 to 50 minutes until a Toothpick inserted into the center comes out clean.
 Thanksgiving: Festive Recipes for the Holiday Table (Williams Sonoma Kitchen Library)

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