Pecan Pie
This pecan pie was one of the best I ever made. I went with David Lebovitz’s recipe. Instead of serving it up like a pie, I cut it into squares with a whipped cream on the side. A few bites are really all you need. I realize this is a post-Thanksgiving food post but sometimes I just need to post this for my own benefit. I plan on making this again next year and do not want to forget!
1 cup (215g) packed dark brown sugar
1/2 cup (125ml) dark amber maple syrup
3 large eggs, at room temperature
4 tablespoons melted butter, salted or unsalted
3 tablespoons bourbon
2 teaspoons grated fresh ginger
1 teaspoon ground (dried) ginger
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (225g) pecans, lightly toasted, very coarsely chopped
Mix all these together and pour into a pre-made crust. Bake at 350 for about 40 minutes or until browned and set. This is an epic pecan pie.
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That looks delicious! Your kitchen must smell amazing this time of year.