Spike Your Holiday Pie with a Little Help from Whiskey Girl
Can you believe we’re nearing the end of another year already? 2016 has been a fantastic one for us here at Whiskey Girl. This September, we celebrated our one year anniversary, and although we’re still fairly young, we’ve collected an abundance of delicious recipes using our premium whiskeys. Taste testing all the different craft cocktails is easily one of the most enjoyable parts of the job, but sampling recipes like the one below really takes the cake… err, pie.
With the holidays right around the corner, you might be searching for ways to infuse some fun into the traditional menu items you’ve come to associate with the season. It probably comes as no surprise that we recommend adding a little booze into your dishes, specifically, your desserts. It’s a quick and easy way to take a familiar dish from predictable to phenomenal.
There really isn’t a better pairing on earth than pecans, chocolate, and bourbon. See for yourself when you serve up this incredible pie at your upcoming family gathering. You might want to go ahead and bake two of them because these slices will go fast. Even if you don’t consider yourself a baker, this recipe is a cinch with premade pie crust and minimal steps. Give it a “shot” and let us know how well it goes over at your holiday meal!
- 1 refrigerated pie crust
- 1½ cups chopped toasted pecans
- 1 cup (6 oz.) semisweet chocolate morsels
- 1 cup dark corn syrup
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- ¼ cup Whiskey Girl Butterscotch
- 4 large eggs
- ¼ cup butter, melted
- 2 teaspoons plain white cornmeal
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Preheat oven to 325 degrees. Prepare your crust by fitting it into a 9” deep-dish pie plate. Fold edges under and crimp.
- Sprinkle chopped, toasted pecans and chocolate morsels in the bottom of the pie crust, making sure to distribute each equally.
- In a large saucepan, stir together the corn syrup, granulated sugar, brown sugar, and Whiskey Girl Butterscotch. Bring mixture to a boil over medium heat. Cook while stirring constantly for 3 minutes. Remove from heat.
- In a medium bowl, whisk eggs together with the melted butter, cornmeal, vanilla, and salt. Gradually pour a quarter of the hot corn syrup mixture into the egg mixture, whisking constantly. Then add this back into the saucepan with the remaining corn syrup mixture, whisking thoroughly until completely blended.
- Pour filling into prepared pie crust. Bake at 325 degrees for 55 minutes or until firm.
- Cool pie on a wire rack for one hour. Slice and serve!
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Recipe adapted from Southern Living.