Here's what you need to make the pie:
Start by unrolling store-bought crust over a greased pie pan:
Next up? A stovetop batch of quick-candied pecans.
Let them cool on a sheet of foil or plate:
Meanwhile, prep your pie filling.
Pour the cooled pecans into the pie crust:
Then top off with the liquid filling:
And bake at 350 degrees for 45 minutes to an hour — until edges brown and the middle is set.
Whiskey Pecan Pie with Quick-Candied Pecans
Recipe by Faith Alice Sleeper of Crunkcakes
1 store-bought pie crust, uncooked
½ cup water
½ cup granulated sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 cups pecans
3 large eggs
¾ cup light corn syrup
1 cup dark brown sugar, packed
⅓ cup Jim Beam bourbon
Unroll store-bought crust over a greased pie pan, using fingers or a fork to crimp edges.
On the stovetop over medium heat, bring water and granulated sugar to a boil, until sugar dissolves. Stir in cinnamon and nutmeg. Once thoroughly blended, add pecans. Lower heat and let cook, stirring occasionally, until pecans are evenly coated, about 15 minutes. Spread them out in a single layer and let cool on a sheet of foil or plate.
While pecans cool, whisk together the mixture that will become your pie filling — eggs, corn syrup, brown sugar, and whiskey — in a large bowl.
Pour the cooled pecans into the pie crust, then top with the liquid mixture. Bake at 350 degrees until set in the middle, about 45 minutes to an hour.
This recipe is part of a complete baking & booze menu, found here.