My husband’s birthday is this week and I was making an early celebration dinner because his mom was in town.
He is not a chocolate lover, so I was slaving away at a pecan pie for him.
After I baked them I asked if he liked pecan pie and he said,”not particularly”.
Can you tell we are newlyweds? I had no idea!
So instead of panicking, I said, “Well, this pecan pie will change your mind!”
Instead of serving it on a plate with whipped cream or ice cream, I made a sundae out of it.
I put the pecan pie on top of vanilla ice cream and drizzled dark chocolate over it.
It was a HUGE hit! He could not stop telling me how “amazing” it was.
Here is what you need:
1 stick (8 tablespoons) unsalted butter (melted)
1 cup dark brown sugar
1 cup light brown sugar
1 teaspoon coarse kosher salt
6 large eggs
1 cup and 1/3 light corn syrup
1 tablespoon vanilla
1/4 cup bourbon
1 teaspoon finely grated lemon peel
4 cups pecans, chopped and toasted
I bought a frozen ready-made pie crust which I don’t usually do, but it worked great!
Preheat the oven to 350°F.
Whisk eggs and then your sugar and corn syrup.
Add vanilla, salt, butter and bourbon to egg mixture.
I whisk, but you can also beat together in mixer on slow speed.
Stir in pecans.
Pour into a 9 inch unbaked pie shell. Sprinkle evenly with pecan halves.
Bake for 55 minutes. Pie should be firm and will “set-up” while cooling for at least 2 hours. It may crack.
Scoop on top of ice cream with drizzled chocolate or serve traditionally.