Just in case you weren’t aware, the pecan is the state tree of Texas, and around here pecan pies are what people think of first when the word pie is used. I may not be a native Texan, but I’ve had a love of these pies all my life. My Grandma Rosemary made a wicked mean pecan pie. (And a to-die-for German chocolate cake…)
Don’t get me wrong, I’m a pretty big apple pie fan as well. But to be honest, I prefer an apple crumble or a Dutch apple pie to the more common varieties. Pears I detest no matter what, and berry pies, though good, simply don’t make me go “Oooooh!” when I see them. Not true the pecan pie.
I will avoid eating the last bit of a good dinner to save room for these. Please, don’t top it with anything, add sugar, ice cream or anything whipped. This pie asks nothing of you other than to consume and enjoy, something I am most happy to oblige.
I hope you try these little gems and enjoy!
- 1 package mini pie shells or 1 pie shell.
- 1/4 cup (1/2 stick) unsalted butter.
- 2 oz. unsweetened chocolate.
- 3 large eggs.
- 1 cup sugar.
- 3/4 cup dark corn syrup.
- 1/2 tsp. pure vanilla extract.
- 3 tbsp bourbon.
- 1/4 tsp. kosher salt.
- 1 1/2 cups pecan halves.
- Preheat oven to 350°F.
- Melt butter and chocolate in a small saucepan over medium-low heat. Remove from heat and let cool.
- Beat eggs in a large mixing bowl until frothy and blend in sugar. Stir in syrup, vanilla, bourbon, salt and melted butter. Mix until well blended.
- Arrange pecans on bottom of mini pie shells and carefully pour egg mixture over them. Bake until filling is set and slightly puffy, about 35 minutes.
- Test doneness by inserting a thin knife in the center of each pie. If blade comes out clean, the pie is done.
- Transfer to rack and allow to cool completely before serving.
For me this is an easy one. Just hand the bloody thing to me!
O.K. If you’d like to plate nicely, that is of course assuming your guests or family aren’t already circling these little morsels like a pack of ravenous wolves, simply warm the pie out of the little tin it comes in and serve with a scoop of French vanilla , or better yet, buttered rum ice cream. (Of course a pecan praline would work well too!) Toss a sprig of mint somewhere on the plate, but get your hands out of the way quickly!
What I would have done differently had I thought of it at the time:
I like this recipe as it stands, and my wife made it fabulously, but I think the next time I’m going to up the bourbon just a bit and perhaps add a bit of instant coffee to the mix, which would technically make it a mocha bourbon pecan pie.
Perhaps I’ll trade out the bourbon altogether and use some good Irish whiskey and a bit of coffee, sans-chocolate. this of course would make it an Irish coffee pecan pie. (Real Irish coffee does not contain cream de menthe, just a good jigger of whiskey!)
Links to other recipes like this: