Tuesday, November 8, 2011

Bosses Day = Booze & Syrup

The law firm that my mother works for has an annual Bosses Day pot luck luncheon.  This year my mother decided that she wanted to take a pecan pie.  So I pulled out my handy Paula Deen cook books and found a recipe for a pecan pie with bourbon and molasses.  But since my mother prefers cane syrup, I changed the recipe up a little and this is what I came up with.

INGREDIENTS:
  • 1 cup sugar
  • 3 tablespoons melted butter
  • 3 beaten eggs
  • 2 cups pecan halves
  • 2 tablespoons bourbon
  • 1 frozen, unbaked, deep dish pie shell, 9-inch
INSTRUCTIONS:
  1. Stir together the sugar and melted butter.
  2. Add the cane syrup, eggs, pecans, and bourbon.
  3. Stir until all ingredients are combined.
  4. Pour the mixture into an unbaked pie shell.
  5. Place on a heavy duty cooking sheet.
  6. Bake for 10 minutes at 375 degrees.
  7. Lower the temperature to 350 degrees and bake for another 25 minutes.
  8. Cool on a wire rack before serving.

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