Active time:10 min. Total time:4 hours
Yield: Serves 10 (serving size: 1 slice)
Pecan pie’s classic custardy texture gets a boozy punch thanks to the addition of Baileys. The dark brown sugar and dark corn syrup make for a dark custard, but you could certainly use light brown sugar and light corn syrup if you prefer. For the ultimate boost in flavor, brush the finished warm pie with the remaining teaspoon of Baileys. Finish everything up with whipped cream or ice cream, or serve it for post-Thanksgiving breakfast with a cup of coffee.
- 1 1/2 cups toasted pecans, chopped
- 1(9-in.) frozen deep-dish piecrust shell (such as Mrs. Smith’s)
- 2/3 cup packed dark brown sugar
- 2 teaspoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup dark corn syrup
- 1/3 cup (about 2 1/2 oz.) unsalted butter, melted
- 3large eggs
- 1/4 cup (2 oz.) Irish cream liqueur (such as Baileys), divided
How to Make It
Preheat oven to 375°F. Sprinkle pecans over bottom of piecrust shell. Whisk together brown sugar, flour, and salt in a large bowl. Add corn syrup, melted butter, eggs, and 3 tablespoons of the liqueur; whisk until smooth. Slowly and gradually pour mixture over pecans, stopping halfway to allow mixture to sink into pecans before pouring in remaining mixture. Loosely cover edges of piecrust with aluminum foil.
Bake in preheated oven 30 minutes. Remove foil. Continue baking until set, about 15 minutes, loosely covering filling with foil during final 10 minutes to prevent excessive browning, if necessary.
Brush pie top evenly with remaining 1 tablespoon liqueur. Let cool completely on a wire rack, about 1 hour. Refrigerate until firm, about 2 hours.
Source: Read Full Article