I trust not everyone is recovered from this years holidays. And if you are, it’s just in time for New Years so we can start the recovery process all over again!
I come from a long line of Georgia women. And nothing says “Georgia at Christmas” like pecan pie. The recipe below is inspired by three different recipes from three very different southerners, but with my own twists.
By adding bourbon, white vinegar, and honey I didn’t have to use corn syrup like most traditional pecan pies do. This cuts the sugary content down and makes it corn free if you have an allergy.
Honey Bourbon Pecan Pie
–1 pie shell
–3 eggs
–1/2 stick of butter, melted
–1/4 cup of honey
–1/3 cup of brown sugar
–1/4 cup of sugar
–1 Tbsp. white vingear
–1 Tbsp. flour
–pinch of salt
–1 tbsp. vanilla
–1/4 tsp. lemon juice
–1/4 tsp. cinammon
–2 Tbsp. bourbon
–1 cup of chopped pecans
Preheat the oven to 350 degrees.
In a large mixing bowl whish the eggs until just barely beaten. Add each ingredient and give a few good stirs (you don’t want to over beat the eggs) until all ingredients are mixed.
Pour into pie shell and bake for 30-40 minutes until crust is golden brown and pie center has a nice brown crust.
Easy as pie!
