South Louisiana Pecan Pie

This is my family's variation on a recipe that originally appeared in John Folse's classic Evolution of Cajun & Creole Cuisine. I made two of these last night for the family get-together on Christmas Day, as I do every year -- and there's never a single crumb left. My daughter-in-law from western Pennsylvania especially loves them. ('Cause you can't get decent Southern cooking in Pittsburgh!)

Ingredients

• 1 cup chopped pecans
• 1/2 cup apple or pear preserves
• 1/4 lb salted butter
• 3 eggs
• 1 cup brown sugar
• 3/4 cup Steen's cane syrup (NO KAYRO!)
• 1/4 cup honey
• 2 tablespoons vanilla
• pinch of cinnamon
• pinch of nutmeg
• oz. good sippin' Bourbon
• 1 uncooked pie shell

Directions

1. Preheat oven to 425 degrees. In a heavy-bottom saute pan, melt butter over medium-high heat. Allow butter to brown slightly around the edges as it melts (which creates a nutty flavor). Allow butter to cool slightly and pour into a mixing bowl.

2. Add to the bowl eggs, brown sugar, cane syrup, honey, vanilla, cinnamon, nutmeg, and Bourbon, blending well after each ingredient.

3. Use wire whisk to remove any lumps from mixture. Fold in pecans and fruit preserves. Pour mixture into pie shell.

4. Bake 10 minutes. Reduce temperature to 375 degrees. Bake an additional 35 minutes. (Each of these times might need to be slightly longer, depending on your personal experience with your oven; you want the filling to solidify and not be runny.)

5. Remove from oven and allow to cool thoroughly before slicing. It's really best to make the pie the day before and keep in the fridge overnight to ensure a solid set.

submitted by /u/emkay99
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