bourbon pecan pie
 

i made this for a mixer, two people asked me for the recipe, so i figured it was good enough to share.....


i make my own crust with flour, butter, salt, ice water, but you can use frozen, it's easier.


preheat oven to 350. while it's heating up, put pecans and/or walnuts on a pan and toast them a bit to bring out the oils and flavors. don't burn them. usually by the time the oven is ready, the nuts are ready.

mix 1 cup packed brown sugar, 3/4 cup pure maple syrup, 3/4 stick butter (melted and cool), 3 eggs, 1.5 teaspoons vanilla extract, 1/4 teaspoon salt, and a few splashes of bourbon (about 3 tablespoons).

put bittersweet chocolate chips and chopped toasted nuts in pie crust. add filling. bake about 45 minutes. it will be puffy. it will deflate as it cools.

Sounds like Derby Pie, which is amazing.

hope ya don't mind, but i got turned on to this and it came out sooooooo smoothe...

Upside Down Pumpkin Pecan Pie

In this fabulous pie, cake and pecans form a crunchy crust for a creamy pumpkin custard. To make 2 pies just double the recipe.

½ can (1 ¾ cups) Pumpkin
½ of a 12oz. can (2/3 cup) evaporated milk
½ cup golden brown sugar
¼ cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
½ of a 18.25 oz package (1¾ cups) yellow cake mix with pudding… I can’t find cake mix with pudding in it anymore so I add a small package of instant vanilla pudding to the cake mix..
¾ cup chopped pecans
¼ pound (1 stick) unsalted butter or margarine, melted

Whipped cream for serving, if desired.. hell yeah!!!

To make filling, in a large bowl, whisk together pumpkin, milk, sugar, eggs, pie spice, cinnamon and salt.

Grease a 9” pie dish. Line with a 14” piece of waxed paper. Pour filling into paper.

Sprinkle top with cake mix and then with nuts. Drizzle melted butter over.

Bake in center of oven at 325º F for 55 to 60 minutes or until the top is deeply browned and a knife inserted near the center comes out clean. Don’t overbake!

Cool: refrigerate for 4 hours or overnight. To serve, turn upside down onto a platter. Remove pie dish and waxed paper.

Makes 8 servings

Note: I always make two pies so I don’t waste the other ½ can pumpkin…and then you can use the whole box of cake mix also. Use the small package of instant pudding for the 2 pies…Also ..put foil on a baking sheet as this makes a very full pie pan….

this pie is to die for…enjoy!!!

how could i mind that? only problem is, now i gotta make it....and then i'll eat it, and then i'll be like "damn, why am i so fat?"