Pecan Pie with Whiskey

Start with a pie crust – I’m going with a traditional lard pie crust.   (Note the pie crust recipe makes a lot – you might want to make half).  Roll out the pastry, and grease a pie pan, or a cake pan, or whatever pie vessel you want.

Put the pastry in, flute the top – crimping between two fingers with your thumb, or not, I am not judging.

I made this pie recently, in a cake pan, and didn’t crimp it – but made it a super deep pecan pie – which was pretty awesome.

Pre-heat the oven to 350° F.  Put a sheet pan on the rack below where you’re going to put the pie, they tend to overflow.

1.0 Pecan Pie Filling

Ingredients:

• Pie crust
• ¹⁄₂ Cup (1 stick) _________________ butter
• 1 ¹⁄₂ Cup _________________ light brown sugar
• 3⁄4 Cup _________________ honey (a lighter flavor one)
• 1 tsp __________________ vanilla extract
• 2 TBSP _________________ Whiskey (bourbon, or rye, or whatever you want)
• ¹⁄₄ tsp _________________ salt
• 4 ____________________ Eggs (normal, not jumbo)
• 3 Cups   _______________ pecans (or more if you can fit them)

Instructions:

• Pre-heat the oven to 350 ° F
• Put the prepared pie crust in a the freezer.
• Melt the butter, add the brown sugar.  Whisk till it melts.
• Add the honey, and cook a little longer.
• Remove from heat, add the salt, whiskey, vanilla extract,
• In a bowl, whisk the eggs.
• Slowly add the hot sugar mixture.
• Whisk the mixture
• Add a layer of pecans to the pie crust.
• Pour in the sugar, and keep adding pecans until all of them are in.
• Bake for 50 minutes, to an hour.  Check it at 45, and if the crust is getting to dark, cover the edges with foil.
• Remove and let cool.
• Serve with whipped cream, or ice cream, or whiskey.