Hi.
Did you miss me? Did you even know I was gone...? I knew I was gone. I missed you dear readers. But if I missed you, why didn't I post? Well short story long, I didn't have the motivation to type and upload pictures. I mean I liked some of the things I made, but obviously I wasn't motivated to post them. BUT! Now I am back, so miss me no longer.
I recently purchased a bottle of vanilla bean paste. Have you ever used this? This was my first time using it, I've never even used a vanilla bean pod before! Apparently vanilla paste, is the a mixture of the vanilla seeds and some other things. It's sticky, but pretty and smells wonderfully of vanilla. I knew it was something special and I had to bake something special when I used it.
My first idea was a vanilla cupcake with a vanilla bean frosting with a bourbon pecan drizzle. Sounds super yummy right (?). But then I kept thinking bourbon pecan... Bourbon Pecan Pie! Fabulous. Do you pronounce it Pee-can or Pe-con? I say Pe-con. Do you get what I'm saying, like tomato, tomato, potato, potato? Maybe it doesn't make sense in words, only in saying?
Anywho, I had never made a pecan pie before, so I was up for a challenge. Only to find out the filling wasn't the tough part, it was the pie crust. I made a recipe using pecans in the crust which I thought was fancy because it was for a pecan pie. I guess you're not suppose to pre-bake a pecan pie, pie crust. Note to all of you, you are certainly welcome that I found this out and am now sharing with you.
Pecan pie reminds me of my oldest sister. She used to make it when we were growing up. I think she made it a time or two for my dad, because he liked it. So naturally, when my crust became ruined in the oven I called her in a panic. She saved the day, told me
Even talking (typing?) Here is the recipe. Make it. Eat it. Eat it with a scoop of homemade vanilla ice cream.
Crust:
I used store bought, so use your very favorite recipe. Then send that recipe to me so I can use it. Thanks!
Filling:
2 C. Toasted Pecans
5 Tbs Browned Butter
1 C. Brown Sugar
3/4 C Light Corn Syrup
1/2 tsp salt
1 1/2 tsp Vanilla paste or extract if you don't have paste
2 Tbs Bourbon ( I used Maker's Mark)
3 Eggs lightly whipped
Over medium heat toast pecans until their scent starts enveloping your nose... or until they taste right to you. I stood watching shaking them every so often so they didn't burn. Remove nuts from heat and lay out on a plate. Using the pecan pot or pan, heat the butter until the bubbles start turning and brown. Remove from heat.
In a medium sized bowl combine brown sugar, corn syrup, salt and vanilla. Mix together. Add butter. Whisk out all lumps.
In another bowl whisk eggs slightly. Add to sugar mixture and mix in bourbon. Finally mix in pecans.
Pour filling into pie crust and bake. I put my pie pan on a cookie sheet in case anything over flowed.
Bake for 55 minutes. The center will be jiggly, that's fine, you don't want a solid center. Allow pie to rest for at least an hour before serving.
Oh, also when I baked this, I under baked it by about 10 minutes, but that's OK because I just threw it in the fridge and now it's firm, not runny. SO I am recommending baking for at least 55 minutes, not the 45 I did. But like I said, serve it with ice cream and none will be the wiser, except you!
Piece.
You're right - your older sisters are very wise. Especially the eldest. ;) I will have to try this recipe. I have never had a bourbon pecan pie; I've made chocolate pecan pie bars before and those were especially indulgent. Dad always loved pecan pie, so I made it for him growing up. It's funny you remembered that because I haven't thought of that in years. :)
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