That Irrefutable Sign of Spring…

…which, in our neck of the woods, equates to the very first chartreuse leaves peeking from the pecan branches. They’re the very last to bloom and, when they finally do, there will be no more frosts. Guaranteed. (An ironclad promise compared to that rodent up North.)

To honor the groves fleshing out (and use up the pecans in the freezer), I humbly submit a
Bourbon Pecan Pie with Bourbon Cream

1 prepared 10″ pie shell
Pecan Pie
1/4 C dark, unsulphured molasses
1 C dark brown corn syrup
1 C dark brown sugar
4 T butter
4 LG eggs, beaten
3 C pecan halves (checked for shells)
1 t vanilla
3 T bourbon
Bourbon Cream*
1 cup chilled whipping cream
2 tablespoons sugar
1 T bourbon
Preheat Oven ~ Temp 350°
Put prepared crust in deep dish pie plate. Combine syrups and sugar in a deep non-reactive saucepan over med-low heat. Stir constantly until the sugar has melted. Add butter and continue to stir until melted. Turn off heat. Dribble a small amount of hot syrup mix in a steady stream into the eggs while quickly whisking the two together. (This raises the temperature of the egg gradually and cools the milk slightly.) Continue to dribble in the hot syrup and whisk until you feel, with your hand, that the bowl’s side or bottom has become warm or as close as possible to the liquid’s temperature. Return egg mix to syrup in saucepan and stir until completely incorporated. Stir in vanilla and bourbon. Dump in pecans and mix thoroughly. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 45-50 minutes. (If edges seem to be browning too quickly, cover with strips of foil to prevent burning.) Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.) Serve with dollop of bourbon whipped cream.
NOTE: Sometimes, just to up the calorie count, and dazzle as a presentation, I’ll drizzle the slices with melted, tempered bittersweet chocolate. Looks fab, tastes GREAT and the dark stuff’s really good for you! Really!
*Bourbon Cream
Beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until soft peaks form. Serve pie warm or at room temperature with bourbon cream.

6 Responses to “That Irrefutable Sign of Spring…”

  1. The_Real_JeffS says:

    MMMMMMMMM!! Pecans! Are you trying to use up all of the pecans?

  2. I’ve got enough set aside for your cookies until the new ones come in…

  3. Nightfly says:

    Who cares about the pecans? Don’t use all the booze! (Oh, the humanity!)
    This does seem like a great recipe. You get booze, fat, sugar, and (via the drizzle) chocolate. All four food groups! Your bourbon pecan pie stands next to tiramisu as Nature’s Perfect Food.
    Now I’ve got to get Mom on those cream puffs…

  4. Dave J says:

    Nightfly, I’m told caffeine is the fifth food group, which would make Irish coffee the single most perfect form of sustenance yet invented. But honestly, I think I’ll go with the pie.

  5. Dave’s suggestion is quite appropriate. A liberally laced java to cut through all the sweetness and none of the flavors conflicting. Oh, rapture!
    And it goes without saying that there’s always a slurp available on the kitchen counter for the cook, or it simply doesn’t get done.
    And yes, Fly. Puh-leez speak to Mother.

  6. Technogypsy says:

    Carnival of Recipes 38

    Well, for me and a few others in the blogsphere, last Sunday was Pascha (Easter). That means the fasting is done and we can eat all the good stuff again. So lets look at this week’s recipes and see where they fit in the Russian custom of an Easter B…

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