Introduction: Wonderful Whisky Pecan Pie
This pie has been years in the making. It all started a couple years ago, when my friend gave me a secret recipe for a Jameson whiskey cake. I of course decided to make one for Thanksgiving, and added that to the long list of pies we always make. So, as we sat there with pie recipes in one hand, and a bottle of Jameson in the other (figuratively speaking of course), inspiration struck. We added 1/4 cup of Jameson to the standard pecan pie recipe, along with some honey, and made the best pecan pie we'd ever had. Fast forward a year, and it is once again pie making time (as Thanksgiving is known around here) and I realized that almost every single homemade pecan pie I have ever had was very runny, whereas most pies that come from the store are solid (though far less tasty). So evolution 2 was too cook down the filling, in order to stiffen it up, along with a couple slight modifications to proportions. Unfortunately, I somehow managed to refine this recipe over the course of a couple months without ever writing down but one copy. Which I gave to a coworker. Who lost it. So come last Thanksgiving, I had the urge to make my 'famous' pie, but no recipe and no pecans (and my Jameson had somehow disappeared too...). off I went to the store, to buy my expensive nuts and whiskey, and the cheapskate in me said, I wonder if there is a cheaper but equally delicious option. And so, I decided to try a few different nut/ whiskey options. specifically, to date, I have tried Jameson/pecan, Jameson/walnut, Jim beam/pecan, and seagram's 7/peanut. my conclusion is that Jim Beam is a suitable replacement for Jameson in pie making (and pie making only), and walnuts yield an equally delicious, though quite different pie as well. I also had the bright idea at the time to make an Instructable about it. Which I started, and then didn't ever get around to finishing. This year, my wife will be making the pie tomorrow, as I'll be smoking a turkey. She asked where my recipe was, and I told her I had some scribbled notes in an old notebook, and a half finished Instructable. So, here I am at 11:30 the night before Thanksgiving writing down the recipe. I hope you enjoy!
Step 1: Gather Ingredients
Cast, in order of appearance:
1/3 Cup Butter
1/4 Cup Whisky (or to taste)
1 Cup Brown Sugar
1 Tablespoon Molasses
3/4 Cup Corn Syrup
1/4 Cup Honey
(You can also use just 1 Cup Corn Syrup and omit the Honey and Molasses)
1 Teaspoon Vanilla
2 Eggs (beaten)
Approx 1 Cup Nuts (I prefer Pecans or Walnuts)
1 9-inch unbaked pie shell
Step 2: Butter and Rum, Er, Whiskey
Put the butter in the saucepan, and melt it. once the butter is melted, add whiskey. it will immediately start bubbling up. once it's in, on to the next step!
Step 3: Sugar and Spice
Add in the cup of packed brown sugar, then your corn syrup/ hone, then the molasses, and vanilla. Stir till the sugar is all dissolved. While this is heating, get your eggs ready.
Step 4: You've Got to Break a Few Eggs to Make a ....pie.
Step 5: Bubble Bubble, Toil and Trouble. (Well, No Trouble Hopefully)
Bring the syrup mixture to a boil, stirring regularly. Allow it to boil for a little while. (maybe a minute?)
Step 6: Bring It All Together
After boiling the syrup mixture, slowly stir it into the eggs. If you do this to quickly, it will cook the eggs and you'll have a scrambled egg pie, and that is a whole 'nother recipe. Once the mixture is completely blended, add the nuts, and pour it into the pie shell.
Step 7: Shake 'N Bake!
Throw it in the oven at 400 for 15 minutes, then turn down to 350 for 30-40 minutes, until you can insert a toothpick and it comes out clean. Next step, serve to friends and family and bask in the rave reviews.
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