The Tiny Kitchen Pecan Pie


Pre-heat oven to 350 degrees

1/2 cup sugar
3 Tablespoons all-purpose flour
1 1/2 cup light corn syrup
3/4 cup molasses
3 eggs large
3 Tablespoons Bourbon
1 Tablespoon orange zest
1/2 teaspoon vanilla
1 1/2 cups pecans
1 single-crust pie shell pastry (9 inches)

In a large mixing bowl, whisk together eggs, sugar, light corn syrup and molasses. Then add bourbon, orange zest, vanilla and pecans and mix until blended then pour into a pastry shell and place on a baking sheet.(this keeps pie from bubbling over in the oven). Bake for 30 to 35 minutes or until crust is golden brown and middle is set. Remove from oven and cool on rack. Serve with scoop of whipped cream, ice cream or alone — it is great either way.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s