Love pecan pie? But also wish it wasn’t corn syrup teeth rotting sweet? I came up with this recipe years ago, and make it twice a year: Thanksgiving and Christmas. Everyone who tries it…they rave about it. The pecans are crispy, and it has so much flavor.
If you are going to indulge, do it well.
My one area I am not great at is homemade pie crusts, I cheat and use frozen ones, but buy Wholly Wholesome, which for a commercial crust are fabulous. And I figure I have enough other things I am making from scratch 100% for the holiday dinners.
And yes, you MUST use the booze. This is one recipe where you cannot not use it. It is what gives the flavor, and keeps the pecans crunchy.
Tennessee Honey Maple Pecan Pie
• 9″ unbaked pie crust, in pan (thawed if frozen)
• 5 Tbsp unsalted butter, room temperature
• 1 cup granulated sugar
• ½ tsp fine sea salt
• 3 large eggs, room temperature
• 1 cup pure maple syrup
• 1 tsp pure vanilla extract
• 6 Tbsp Jack Daniel’s Tennessee Honey, divided
• 2 cups pecans, ¾ of them broken up
Preheat the oven to 350°. Place the pie pan on a baking sheet.
Heat a large skillet over medium, add in the pecans and dry-toast till smelling fragrant, shaking often. Take the pan off the burner, carefully add in 3 Tablespoon of the Tennessee Honey, stir till the alcohol has evaporated and pecans are dry. Take off the stove and let cool fully.
Add the butter to a large mixing bowl, beat till light and fluffy. Add in sugar and salt, beat till combined. Mix the eggs, maple syrup, vanilla and remaining Tennessee Honey in a small bowl, add to butter mixture, beating in. Add in the cooled pecans. Pour into the pie shell and gently place in the oven. Bake for 60 minutes, until the pie is golden brown.
Let cool to room temperature, then store in the refrigerator loosely covered.