Spirited Brown Sugar Pecan Pie

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Kayelle

Chef Extraordinaire
Joined
Mar 17, 2010
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Location
south central coast/California
This recipe was requested from the "what's baking" thread. Unlike the traditional Pecan Pie it uses brown sugar instead of corn syrup which results in a richer and denser texture.

The "spirit" is
1 tablespoon of spiced rum (Captain Morgan) or any rum will do.
4 eggs, slightly beaten
2 cups brown sugar,
1/4 cup butter, melted
1/4 tsp cinnamon
2 cups of pecan halves, arranged in the bottom of the crust.

In a large bowl, combine ingredients and pour into an unbaked 9" crust.
Bake till filling is set, 350 degrees for aprox. 40-45 min.
Use a foil strip to protect crust edges if it browns too quickly.

img_1135821_0_3bf76ad1167effe4ef24c2517e7d52a2.jpg
 
Thanks, Kayelle. Sounds really good and easy, too! As for freezing extras, that's not a sure-fire way to discourage :pig: ies. In times of weakness, just a few minutes on the counter.......

But what will I ever do with the rest of the Capt. Morgan's?? :rolleyes:
 
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