Well, the typical holiday chaos began for me about a month and a half ago kicking candy production into overdrive (THANK YOU for that) to fill holiday orders which also means that personal cooking at home has slowed and with Thanksgiving supposed to be at our home this year, I elected to encourage our family to eat at a restaurant to make life a little easier. HOWEVER, something wasn't settling with me last night... I didn't get my homemade pecan pie (GASP!) made! So, in true Melissa fashion... I walked into our home kitchen last night at about 9pm with my evening hot tea and decided to make my pecan pie recipe. ONE PROBLEM--- Z-E-R-O corn syrup in my house! WHAT?! Like gallons of it at the shop...but ZERO at home! HA! I had to take my brain back to baking chemistry to think about how I can thicken the filling and make mini pecan pies (mini because I can shove an entire mini pie in my face without using a fork AND the pie crust to pie filling ratio is THE BEST). Let me tell you-- I think this is BY FAR the best twist on a traditional pecan pie you'll ever taste!!! Enjoy! XOXOX, Melissa
Whiskey Pecan Praline Pie
Yields: 12 mini pies or (1) 9" pie
Your favorite pie crust recipe (or pre-made)
2 1/4 cups light brown sugar
1 stick unsalted butter
1/2 teaspoon salt
1/2 cup whiskey
3 oz heavy whipping cream
2 tablespoons honey
2 teaspoons pure vanilla extract
2 teaspoons vinegar
3 tablespoons flour
2 cups toasted pecan halves
1. In a heavy 3qt stockpot, add brown sugar, butter, salt, honey and whiskey. Bring to a boil on medium heat until thickened and then add the heavy whipping cream (careful, it will steam heavily)--bring back to a boil over medium (using a candy thermometer--until it reaches about 200 degrees or for about 10 minutes)--remove from heat and let cool stirring occasionally until it cools to about 120 degrees.
2. In a medium bowl, whisk together, eggs, vanilla, vinegar and flour (whisk until flour clumps have dissolved). Once sugar mixture is cooled, gradually add the egg mixture stirring until incorporated.
3. Stir in toasted pecans. Fill the pie shell(s) and bake at 375 degrees until firm set and edges are lightly browned. If making a 9" pie, bake for approx 40-50min--if making mini pies, bake for approx 20-30 min. Let completely cool to thicken filling prior to cooling.