Bourbon Pecan Pie
Bourbon Pecan Pie
Directions
- Whip egg whites in bowl then fold in corn syrup, bourbon, butter, vanilla and salt. Whisk until combined.
- Pre-heat oven to 375°.
- Use a fork and poke the crust to prevent bubbling.
- Place half of the pecans in the corn syrup mixture then pour into crust.
- Arrange remaining pecan halves on top of pie.
- Bake for 40-45 minutes. Transfer to a cooling rack for an hour before serving.
Ingredients
- 3 ea Nature's Best Dairy® Egg(s)
- 1/2 cup West Creek® Sugar, Granulated
- 1/2 cup West Creek® Sugar, Brown
- 1 cup West Creek® dark corn syrup
- 1/3 cup Nature's Best Dairy® Butter, Unsalted, melted
- 3 tbsp bourbon
- 1/4 tsp salt, sea
- 1 tsp vanilla extract, pure
- 2 cups Magellan® pecan halves
- 1 ea pie crust, 9 in
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
