Bourbon pecan pie

Bourbon pecan pie

Julia Reed

  • Yield eight servings
  • Time 1 hour

Craig Lee for The New York Instances

This is a traditional and basic recipe offered a Southern kick with a tiny bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do want both light and dark corn syrup for this — utilizing only one or the other will modify the pie’s flavor. (Never allow producing your own pie crust intimidate you: our pie guidebook has every little thing you require to know.)

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