This very special pecan pie recipe does not use corn syrup and therefore encompasses subtle layers of many flavors resulting in a tastier pie. Recipe compliments of Kaye Neuman
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 6 large egg yolksbeaten
- 1/2 cup honey
- 1/2 cup maple syrup
- 1 T molasses
- 1 cup Light brown sugar firmly packed
- 1 teaspoon vanilla extract
- 4 T butter melted and cooled
- 1/2 tsp salt
- 2 T Kentucky bourbon
- 1 cup toasted pecans chopped
- 1 cup toasted pecan halves
- 1 pie shell see recipe
Ingredients
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Instructions
- PREHEAT OVEN TO 450 DEGREES. Beat egg yolks well, but not frothy. Add honey, maple syrup, molasses, sugar, vanilla, butter, salt , bourbon, and mix well.
- Spread the chopped pecans evenly in the bottom of the chilled pie crust. Pour the egg mixture evenly over the top. Place the pecan halves over the top. TURN DOWN OVEN TEMPERATURE TO 325 DEGREES. IMMEDIATELY PUT PIE IN THE OVEN. BAKE FOR 45 TO 60 MINUTES, UNTIL FILLING IS SET AND CENTER “JIGGLES” SLIGHTLY WHEN PIE IS GENTLY SHAKEN. COOL PIE ON RACK FOR 1 HOUR, THEN REFRIGERATE. BRING TO ROOM TEMPERATURE BEFORE SERVING.
For the pie crust
- See "recipes"...."Pie crust that's tender, flaky and light"
Recipe Notes
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