This past weekend we celebrated Dad’s birthday at my sister Pat’s house, as we have for the past few years. This year she asked if I would bring dessert (kinda a no-brainer). After a quick Facebook vote, I decided to make my Baileys Chocolate Cheesecake. Then of course I get to thinking, what if that isn’t enough? What if it’s a fuller than normal house? Pecan Pie. Yum! I had a ball of my All Butter Pastry in the freezer (the one made with Greek yogurt that is oh so good!), so I was half way there.
I love trying out recipes from my Complete America’s Test Kitchen Tv Show Cookbook 2001-2011 and decided to give their Pecan Pie recipe a go, with just one little addition… Scotch whiskey 🙂 Following their method gave me my best pecan pie to date. The pecans were definitely the star, sweet but not overkill and the crust stayed nice and crispy, even on the bottom!
Pecan Pie (with a shot of Scotch)
- A 9″ pie crust, unbaked and well chilled
- 6 tbsp unsalted butter
- 1 cup brown sugar, packed (I used light, recipe called for dark)
- 1/2 tsp table salt
- 3 large eggs
- 3/4 cup corn syrup (recipe called for light, I used Lily White)
- 1 tbsp pure vanilla extract
- 1 tbsp Scotch whiskey
- 2 cups pecans, toasted and then coarsely chopped (I toast at 375 degrees for 10 minutes right before blind baking the crust)
Partially blind bake the crust in a preheated 375 degree oven for 25 minutes. I recommend using a foil lining with rice or beans when you blind bake, which I was out of and instead used an experimental parchment rope twisted into a spiral that I saw used on another blog and it didn’t work out for me and my worst fears were realized, I had shrinkage! Remove from oven, take out foil, etc., set on a wire rack and reduce oven heat to 275 degrees.
While the crust is blind baking or just after, melt the butter in the top of a double boiler (or just in a medium saucepan would be fine I’m sure), remove from heat and add in the sugar and salt stirring to combine. Whisk in eggs one at a time and stir in corn syrup. Put back on to heat and warm until the mixture is just hot to the touch. Remove from heat again and stir in pecans, vanilla and Scotch. Pour into the partially baked crust (which should still be warm, which will help keep the crust from getting soggy). Bake for 50-60 minutes or until the centre is just set but will slightly jiggle. Let cool on wire rack for at least 2 hours before serving.
This pie can be eaten slightly heated, but I served it at room temperature with some Baileys-infused whipped cream… Delicious! Oh, and it turns out the cheesecake alone would have been enough, but really, can too much dessert be such a bad thing?
What are your favourite desserts to take to gatherings of family and friends?