A while back I received a care package from Texas. In there was pecans and chipotles. I knew o had to use them to create an epic desert.
1 cup light corn syrup
3 eggs
1 cup brown sugar
4 tablespoons butter, melted and allowed to turn golden brown
1/2 teaspoon vanilla
2 tablespoons of bourbon
1/4 teaspoon of chipotle powder, more or less to taste
1/3 teaspoon of Kosher salt
2 cups chopped pecans
1 (9-inch deep dish or 10-inch)) unbaked pie crust
Preheat the oven to 350F.
Toast the pecans for a about 5 minutes in the oven being careful not to scorch them; set aside.
Whisk the eggs until well blended; add the corn syrup and melted butter.
Add the sugar, vanilla, bourbon, chipotle, and salt.
Whisk until smooth.
Stir in the pecans.
Pour into the crust.
Bake for 1 hour at 350F. The middle of the pie will still jiggle slightly.
Chill before serving.
Crust
2 cups all-purpose flour, sifted
1 teaspoon salt
2/3 cup butter or 2/3 cup shortening or 2/3 cups Schmaltz
5 -7 tablespoons cold water
Put flour into a mixing bowl with the butter.
Using a pastry cutter, cut the butter (or shortening or schmaltz) into the flour.
Add salt and water (1 tablespoon at a time)
Mix until dough is formed.
Roll out on flat surface.
Bake at 375 degrees until brown.
Prick crust line with parchment and fill with dry beans for non filled baked pies.
This works great for chopping nuts.
I toasted the chopped nuts on the stove top
Instead of in the oven.
Sent from my iPhone using Tapatalk
1 cup light corn syrup
3 eggs
1 cup brown sugar
4 tablespoons butter, melted and allowed to turn golden brown
1/2 teaspoon vanilla
2 tablespoons of bourbon
1/4 teaspoon of chipotle powder, more or less to taste
1/3 teaspoon of Kosher salt
2 cups chopped pecans
1 (9-inch deep dish or 10-inch)) unbaked pie crust
Preheat the oven to 350F.
Toast the pecans for a about 5 minutes in the oven being careful not to scorch them; set aside.
Whisk the eggs until well blended; add the corn syrup and melted butter.
Add the sugar, vanilla, bourbon, chipotle, and salt.
Whisk until smooth.
Stir in the pecans.
Pour into the crust.
Bake for 1 hour at 350F. The middle of the pie will still jiggle slightly.
Chill before serving.
Crust
2 cups all-purpose flour, sifted
1 teaspoon salt
2/3 cup butter or 2/3 cup shortening or 2/3 cups Schmaltz
5 -7 tablespoons cold water
Put flour into a mixing bowl with the butter.
Using a pastry cutter, cut the butter (or shortening or schmaltz) into the flour.
Add salt and water (1 tablespoon at a time)
Mix until dough is formed.
Roll out on flat surface.
Bake at 375 degrees until brown.
Prick crust line with parchment and fill with dry beans for non filled baked pies.
This works great for chopping nuts.
I toasted the chopped nuts on the stove top
Instead of in the oven.
Sent from my iPhone using Tapatalk
