Wednesday, November 14, 2012

Classic Pecan Pie with a Twist: Praline Liqueur Pecan Pie

Classic Pecan Pie with a Twist: Praline Liqueur Pecan Pie

Praline Liqueur Pecan Pie

Hi everybody

Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range!
 
I wanted to enter this contest over at Tidy Mom's blog. But to my dismay, I DID NOT have a single pie recipe on my blog to submit. So I went to my cookbooks, and this recipe caught my attention. I LOVE pecan pie, plus I have all the ingredients on hand, so pecan pie it is. 

But I wanted to add a special ingredient to the pie, you may have heard of Kentucky Bourbon Pecan Pie, so how about a New Orleans Praline Pecan Liqueur Pecan Pie! Pecan Pie with a Twist!
Classic Pecan Pie adapted Treasury of Christmas Recipes

Makes 8 servings
Preparation Time: 10 minutes
Bake Time: 55 minutes, plus cooling


Ingredients:


 
 














3 eggs
1 cup sugar (I used 1/2 cup brown + 1/3 cup granulated sugar)

1 cup KARO Light or Dark Corn Syrup
2 tablespoons MAZOLA® Margarine melted (I used Land of Lakes Butter)
1 teaspoon vanilla (I used vanilla bean paste)
1 1/2 cups pecan halves (I used 2 1/4 cup pecan)
2 tablespoons New Orleans Praline Pecan Liqueur (The Twist), optional
Easy-As-Pie Crust (recipe follows)

Preheat oven to 350°F. In medium bowl beat eggs slightly. Add sugar(s), corn syrup, margarine and vanilla; stir until well blended. (with the liqueur added)

Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

Easy-As-Pie Crust
Makes 1 (9 inch) pie crust

Preparation Time: 15 minutes 

Ingredients:












1 1/4 cups flour
1/8 teaspoon salt
1/2 CUP MAZOLA
® Margarine (I used Land of Lakes Butter) 
2 tablespoons cold water

In medium bowl mix flour and salt With pastry blender or 2 knives cut in margarine until mixture resembles fine crumbs. 

   (I grated the butter into the flour and salt and place in freezer for 1 hour)
Sprinkle water over flour mixture while tossing with fork to blend well.  Press dough firmly into ball. On lightly floured surface roll out to 12-inch circle. Fit loosely into 9-inch pie plate. 
   (I doubled the recipe to make 2 crusts, one for later)
Trim and flute edge. Fill and bake according to recipe.   The Unbaked Pie
 The Baked Pie 

What I Did and/or Think:
The changes I made are in Italic & Purple.I added extra nuts, because I always love my pecan pie extra nutty. I made an all-butter crust and kept all the ingredient for it COLD by freezing them for about an hour.















The Taste: MMMMMmmmm DELICIOUS! Pecan Pie is a tradition in my household, but this is the first time I ever considered adding a liqueur to the ingredients. I love the flavor it added to the filling. The filling wasn't overly sweet either. The crust; buttery and flaky, perfect. It's a REPEAT!

ENJOY! Come again...

Linked to:
4th Annual # Love the Pie Party 
What's Cooking Wednesday @ Confessions of an Overworked Mom
Cast Party Wednesday-Lady Behind the Curtain
Bizzy Bake Recipe Box 
Whatcha' Whipped Up Wednesday @ DJ's Sugar Shack 
Whatever Goes Wednesday @ Someday Crafts  
{Wow Me Wednesday} @Ginger Snap Crafts 
Wednesdays Adorned From Above
Sew Much Ado - We Did It Wednesday   
Rae Gun Ramblings - What We Wore, Read, and Made Link Party   
Savvy Southern Style - Wow Us Wednesdays
What I Whipped Up Wednesday @ Sugar and Dots  
Sugar & Spice and Everything Nice @Seven Thirty Three 
The Mandatory Mooch Tasty Thursday
Katherine Martinelli: Thanksgiving Blog Hop

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