Saturday, November 23, 2013

Bourbon Pecan Pie

I love pecan pie.  I love Bourbon.  I wanted a tasty holiday pie that just happens to be gluten and dairy-free.  Do you?

First, take your favorite pecan pie recipe.  Mine is The Pioneer Woman's Pie That'll Make You Cry.  A few quick substitutions and one wonderful addition later and you'll have something that will make anyone happy.

You'll need:
1 gluten-free pie crust--Pillsbury's Gluten Free Pie Dough is great and accessible
1 cup white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup
3/4 teaspoon vanilla
1/3 cup Earth Balance, melted
3 eggs, beaten
At LEAST a cup of pecans
1 shot of your favorite Bourbon

First, grab the bowl you're going to mix your filling up in.  Add your pecans--I like breaking mine up but you can leave whole as well.  Cover with the shot of Bourbon and mix around.  Leave for a while until the Bourbon kind of soaks in.

Follow the instructions on the tub of pie dough and stretch it out on your pie pan.  Add your Bourbon Pecans to your crust.  Mix up the rest of your ingredients and pour on top of the pecans.  Bake in an oven preheated to 350.  The baking time can really vary, it usually takes me about 50 minutes but it can only take a half hour for some.  The Pioneer Woman addresses this in her recipe.

Let set for several hours before enjoying.  If you prefer chocolate nut pie (again, with bourbon) check out my recipe for that.

"Fake" on the left, "Real" on the right.

Cat approved.

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