This Thanksgiving I figured I’d have a go at one of my brother’s favorites, pecan pie. After our Ireland trip we definitely ascribe to the “everything tastes better with a little whiskey” school of baked goods, so I opted for a bit of bourbon to go with the southern style of the pie. Bourbon tends to add a nice rich depth to the flavor of anything with brown sugar. Adding the bourbon is optional; when done properly you shouldn’t really taste it, just a fuller silkier overall flavor. I also have a slight addiction to Biscoff/Speculoos cookies so I wanted to try that as a crust, hoping it didn’t overpower the pie and it complimented it perfectly. And my brother, the pecan pie snob, said it was the best he’s ever had.
- 1 package Biscoff Cookies
- Half stick of butter (softened)
- 1 cup packed brown sugar
- 1 cup dark corn syrup
- 3 Eggs
- 1 teaspoon vanilla
- 1 1/2 cup pecan halves
- 1/8 teaspoon salt
- 1 tablespoon Bourbon(and then help yourself to a nice two finger pour like a good southern girl)
Makes a 9 inch deep dish pie
Grease the pan with just a little bit of the butter. Crush the cookies in the food processor, adding in softened butter a spoonful at a time. When thoroughly blended, press into the pie dish and along the sides. Bake for 5-7 minutes to set, and then set aside.
Grind the pecans in the food processor till the texture of coarse salt. I found it helpful to add the brown sugar a bit at a time till it was about he same consistency. Mix in salt and vanilla. Set aside.
Beat the eggs till fluffy, add in corn syrup and pecan mixture till blended, and pour into the pie plate.
Bake for approximately 40 minutes, but check it at 30 minutes. If the crust seems too brown before the pie has risen evenly, turn down to 325 and cook for 15-20 till even. Let cool completely before cutting.
Top with whipped cream(I prefer to make mine with some heavy cream and Bailey’s) The pie should be soft and gooey but still be able to be cut in slices.