I didn't used to think I liked pecan pie. It was always so sickly sweet, and I just couldn't enjoy it. Then I came across this recipe, which does not make use of corn syrup. The resulting pie is a lot more crumbly than a standard pecan pie, but I've found that most people very much enjoy it, or even prefer it to standard pecan pie. It always gets rave reviews at potlucks and holiday parties. So without further ado:

1 cup brown sugar
1/4 cup white sugar
1/2 cup butter, melted
2 eggs
1 cup chopped pecans*
1 tbsp all-purpose flour
1 tbsp milk
1 tbsp bourbon
1.5 tsp vanilla extract

• Preheat oven to 365 degrees F.
• In a large bowl, combine dry ingredients (brown sugar, white sugar and flour). Mix well.
• In a separate container, beat eggs until foamy, and stir in melted butter. (for this I usually use the measuring cup that I used to measure the sugars) Then add the milk, vanilla, and bourbon.
• Combine the wet and dry ingredients; mix well. Finally, and the nuts.
• Pour mixture into an unbaked 9-inch pie shell. Bake in preheated oven for 10 minutes at 365 degrees, then reduce temperature to 310 degrees. Slide pie out of oven and gently place intact pecan halves onto the top of the pie to decorate.
• Slide the pie back in and resume baking for 45 to 55 minutes, or until done. When done the center will have turned about the same color as the surrounding area. Center will be soft but will harden as it cools.

* The quality of the pecans used makes a big difference in the flavor of the finished pie. I've found that most grocery stores never carry sufficiently fresh or flavorful pecans. I recommend buying some direct from the grower, which if you don't have any locally, can easily be done online here or here.

It makes it easier to slice this pie if you refrigerate it briefly first. But the flavors really come alive when served warm. I will usually zap each slice in the microwave for 5-10 seconds; just enough to awaken the flavors.

Serve with a good French Vanilla ice cream and/or fresh whipped cream. The rich creamy flavors of either of these two options go much better with the pie than something lighter and sweeter like Reddi Whip.

Hmmmm.....sounds yummy. My mother used to make something called 'Pecan Tassies' which were miniature pecan pies made in muffin tins. They were just the right size. Just another thought..... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, Pecan Tassies are very Southern! I'm surprised your mother made them! Authentic ones have a cream cheese crust and are made in mini-muffin pans, making them a delicious one-bite treat! Yummy!

I believe that these are the same as the "tea-time tassies" that I posted a while ago. They were one of my grandmother's recipes and she was from Tn. They have the cream cheese crust.

Yes, Georgia, they had a cream cheese crust. It was very delicate & delicious!!
And she was full blooded Italian!! However, Naples is Southern Italy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Georgia, Recipe maybe??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I love Pecan Pie... albeit a very small piece... it is too sweet for me usually... but a small piece... yummm...
I tend to eat it very slowly to savor the flavors...
with a good cup of coffee and a small blob of real unsweetened whipped cream on top of the pie!
It's God's dessert! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Brian, I haven't made them in a hundred years, but I think this is the recipe I used. The page has sticky stuff on it, so it must be the one!

Pecan Tassies

Makes 24

Crust:
1 stick unsalted butter
3-oz package cream cheese
1 cup flour
pinch salt

Make sure butter and cream cheese are at room temperature. Mix all ingredients together by hand, roll into 24 balls, and press balls into miniature muffin tins.

Filling:

3/4 cup light brown sugar
1 egg
1 T melted butter
1/2 t salt
1 t vanilla
3/4 cup finely chopped pecans

Mix filling ingredients and fill shells. Bake at 300 degrees for approximately 20 minutes. Cool in pan.

Yes....that's the one!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> Thanks.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Yummm! I have to try that one! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
One question, do you grease the muffin tins? I would think you would have to?

No need to grease the tins, there's plenty of fat in the crust!

this recipe looks so good. i'm not big on baking, but may have to make this for turkey dinner this year. thanks.

Just think about it, you weren't big on cooking fish until recently either! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
and you've done a great job so far! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Yes, that's the same recipe I posted on 5/5-except my grandmother called them "tea time tassies" and they haver slightly different mixing/baking instructions. I can attest to how good they are. Yum!
1 egg
1 cup brown sugar
1 Tbl soft butter
1 tsp vanilla
dash of salt
A few coarsely broken pecans

-Beat together egg, sugar, and butter, vanilla and salt just until smooth. Divide 1/2 nuts among pastrylined cups. Add egg mixture and top with remaining nuts. Bake in slow oven, (325) for 25 min or until filling is set. Cool. Remove from pan.

Cream cheese pastry
Let 1 3oz pkg cream cheese and 1/2 cup butter soften at room temp.-blend. Stir in one cup flour and 1/2 tsp salt. Chill cream cheese pastry about an hour. Shape into 2 doz one inch balls. Place in tiny ungreased muffin tins. Press dough evenly against bottom and sides.

Mimi Pecan Tassies with a twist...Mini Pecan Toffee Tassies...add Hershey's Heath Toffee bits with or without chocolate!!!!! They are so addictive...make em just once and you will have to fight yourself not to eat them all! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duel.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />