The first time I baked a pecan pie, it become my fave. The combination of butter and brown sugar and pecans is like no other. But over the past year or so, I've changed a basic recipe into one of my own by adding a bit more flavor. I prefer a complex flavor, so if you do too, I think you'll like this pie. The ingredients don't differ much from the traditional pecan pie flavor, but I think the slight changes do make for a more caramelized, bold flavor.
- 1 3/4 cups pecans, roasted for 10 minutes at 350 degrees, then cooled (chop them if you want the final pie to be cleanly cut when served)
- 1 pie shell
- 3/4 c dark corn syrup
- 1/2 c dark brown sugar
- 1 T vanilla extract
- 2 T unsulfered molasses
- 1/8 t salt
- 3 eggs
- 1 T whiskey or bourbon
The How To:
Prepare a pie shell or use a frozen one. Blind bake it for 12 minutes at 375 degrees. Let cool.
Mix together all ingredients and pour into cooled pie shell.
Bake 45 mintues at 350 degress. Pie should be set, but middle can be very slightly jiggly. Yes, jiggly is a technical term.
Let cool and then eat a piece and hide the rest in a cabinet. Or share it with those you love, if you are feeling generous.
I realize that I forgot to share with you a picture of James dressed as Super Why (a PBS cartoon) for Halloween, so here it is! My little three-year-old-superhero. I didn't take many pictures, as we were having too much fun running from leaf pile to leaf pile.
I also flaked on announcing the winner of the prototype skein of STC! The randomly selected winner is Cate who said that "my favorite costume ever is the teabag. Clear plastic trash bag, cut legholes, step in, put some leaves in the bottom, cinch at the neckline. (Obviously, weave over leggings + shirt.) You can make a little tag, with saying on it if you're being Salada."
Congrats Cate! E-mail me for your skein.