pecan pie (+playlist)

pecan pie

chill crust, you may get this recipe on my other videos of cocinarista cook or from my blog, http://cocinaristacook.blogspot.com

what is added here is that you do not cook the crust you freeze crust 20 min instead, prior to putting in filling

preheat oven 350℉ chop 2 cups of pecans set aside

whisk 6 large eggs 2cups of sugar and 2 cups of dark corn syrup you may use regular non dark corn syrup no real difference, 1/4 cup of melted butter 1 tblspn of vanilla extract and 1/4 tsp of salt, whisk together mix in 2 cups of chopped toasted pecans and pour into frozen pie crust

add the remaining 1 cup of non chopped pecans that you will need to place on top, you may do a spiral design or a star design what ever you seem fit to add the last cup of pecans

put a tin foil shield on the edge of crust and bake pie until golden and filling is puffy and set in center center may still move about 1 hour and 10 min.

serve at room temp can be done a day ahead

ENJOY

bourbon pecan pie

roll out basic pie crust one disc is needed and place in 9” pie plate

place in fridge for 30 min or so while preparing the filling

pre heat oven to 425℉

spread 2 1/4 cups of pecans on a cookie sheet and bake in oven for 10 min or until browned watch for they can burn

melt

6 tblspns of butter for 10-12 min or until browned which will make the butter release flecks/crystal like specs of butter that float to top, let cool slightly

whisk  browned butter 2 eggs 2/3 cup of light brown sugar 1/2 cup of molasses 2 tblspns of bourbon/whisky, and 1/2 tsp of salt

place pecans in prepared pie plate and pour filling over the pecans and spread evenly.

place tin foil or a pie shield over edges of pie crust so not to burn while baking place on a cookie sheet and place in oven, once in reduce heat to 325℉ and bake until golden for 45 min or so let cool before serving.

enjoy