My grandfather made these for neighbors, friends and several word-of-mouth strangers all during the fall, but especially for Thanksgiving and Christmas. He used pecans from the trees in his front and back yards in Waco. He always used Karo and Wild Turkey and he also made his own shortening crust, with Crisco, of course.
This is a single crust pie. It won't set up right if you cover it with a top crust!
If a pie can be a poem, this is one.
Pawpaw Compton's Bourbon Pecan Pie
3 small eggs or 2 large eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
3/4 tsp vanilla
1 inch butter, melted (slighty more than a tbsp)
2 tbsp bourbon
1 tbsp flour (a bit more if mix seems thin)
Pinch of salt
3/4 cup chopped pecans
Whole halved pecans to decorate top
Preheat oven to 350.
Combine flour, sugar, and salt in a bowl.
Combine eggs, melted butter, syrup, vanilla, and bourbon in another bowl.
Add wet ingredients to dry.
Stir in chopped pecans and mix well (make sure there are no lumps of dry ingredients).
Pour into an unbaked pie shell.
Level and arrange pecan halves on top to suit your fancy.
Bake, uncovered, for 45 minutes. Cover edges with foil or pie shield if crust browns too soon.
Test after 35 minutes--pie should be starting to set. If not, add 5 more minutes, etc.
Don't overcook, or pie will be chewy! It should set up as it cools.
Top with real vanilla ice cream (Bluebell if you're in Texas) and sip some of that extra Wild Turkey with it.
Yum. Happy Thanksgiving.
*[This post has not been modified, but I have since gone vegan. Stay tuned: In November 2008 I will be attempting an eggless version with an Earth Balance no-butter crust!]
No comments:
Post a Comment
I reserve the right to delete unwanted comments or ban users by IP address as necessary. Please don't make it necessary.