This pie is a staple for the holidays -- and even better is the fact that it doesn't rely on corn syrup!
Serves: 1 pie
1 pie crust (I love this Martha Stewart recipe here), or you can use Trader Joe's premade crusts
6 tablespoons unsalted butter
1 cup packed dark brown sugar
¼ teaspoon kosher salt
2 cups pecan pieces
1 teaspoon apple cider vinegar
1 tablespoon whisky
¾ cup natural maple syrup
2 teaspoons Nielsen-Massey vanilla extract (my favorite brand of vanilla)
3 large eggs
other materials needed: pie weights (or cleaned coins), foil
Unroll the crust and drape over the pie plate. Trim the crust and crimp the edges, then put in the freezer for at least 20 minutes and up to overnight (note: this is an important step; the first time I parbaked my crust, I omitted this step and the crust shrunk like crazy).
Preheat the oven to 400 degrees. Remove the crust from the freezer and lightly cover the entire crust with foil. Add the pie weights or cleaned coins on top of the foil to keep the pie crust from rising during baking. Put the pie crust on a rimmed baking sheet and bake for 20 minutes. Remove the pie crust from the oven, reduce the oven temperature to 350 degrees, and let the pie crust cool before filling it with pie filing.
Heat a heavy-bottomed or cast-iron skillet over medium-low heat. Add pecans (do not add butter or oil -- just toast them in a dry skillet). Toast the pecans, stirring constantly, watching the pecans carefully to ensure they don't burn, about 5-6 minutes.
Melt the butter, brown sugar, maple syrup and salt in a saucepan over medium heat until everything is well combined. Add the pecans, whiskey and maple syrup and stir to coat the pecans with the filling. Let cool for 5-10 minutes, then whisk the eggs in one at a time.
Pour the filling into the crust and bake for 40 to 45 minutes until the center is set. Remove from the oven and let cool on a wire rack for at least 30 minutes before serving. Serve with ice cream or whipped cream.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/12/whisky-pecan-pie.html