MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Pecan Pie
 Categories: Pastry, Nuts, Pies, Desserts
      Yield: 6 servings
 
           Dough; for single-crust pie
    1/2 c  Butter
  2 1/2 c  Pecans; coarse chopped
    3/4 c  Brown sugar; packed
    3/4 c  Maple syrup
    1/2 ts Salt
      3 lg Eggs; beaten
      2 tb Whiskey or bourbon (optional)
      2 ts Vanilla extract
           Whipped cream (optional)
           Ground cinnamon (optional)
 
  Set oven @ 350°F/175°C.
  
  On a lightly floured surface, roll dough to a 1/8" thick circle;
  transfer to a 9" pie plate. Trim crust to 1/2" beyond rim of plate;
  flute edge. Refrigerate while preparing filling.
  
  In a Dutch oven or large saucepan, melt butter over medium heat.
  Add pecans; cook, stirring constantly, until very fragrant and
  pecans start to brown, 4-5 minutes. Remove pecans with a slotted
  spoon, reserving butter in pan. Stir in brown sugar, maple syrup,
  and salt; bring to a boil. Reduce heat; simmer for 2 minutes.
  Remove from the heat. In a bowl, whisk a small amount of the hot
  mixture into eggs; return all to the pan, whisking constantly. Stir
  whiskey, if desired, and vanilla into brown sugar mixture; stir in
  pecans. Pour into crust.
  
  Bake until a knife inserted in the center comes out clean, 55 to
  60 minutes. Cover edge with foil during the last 30 minutes to
  prevent overbrowning if necessary. Cool on a wire rack. If desired,
  top with whipped cream and cinnamon. Refrigerate leftovers.
  
  Recipe by James Schend, Taste of Home Deputy Editor
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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