Because ribs, steaks, and wings are crowned king of the grill, dessert is often overlooked. There are endless possiblities when it comes to making those sweet treats we all love. Take this Bourbon Pecan Pie as an example! Get a little creative and you’ll find that the limit is only as small as your sweet tooth.
3 Eggs, Lightly Beaten
3/4 Cup Dark Syrup
1/2 Cup Dark Corn Syrup
1/2 Cup Granulated Sugar
4 Tbsp Unsalted Butter, Softened
2 Tbsp Bourbon
1 tsp Vanilla Extract
1/2 tsp Salt
1 Cup Chopped Pecans
1 9-inch Piecrust
Butter for Pie Plate
Set the Egg for 375 degrees F.
In a large bowl, lightly beat the eggs and blend in the corn syrup. Add the sugars, butter, bourbon, vanilla extract, and salt and blend together. Fold in the chopped pecans. Place the piecrust in a buttered pie place and trim the edges. Pour in the pecan mix and spread evenly on the crust.
When the Egg is up to temperature, place the pie on a raised rack, close the dome and cook for 40 minutes, until the outside is set and the center jiggles slightly. Remove from the Egg and let cool for 2 hours. Serve at room temperature.
This recipe can also be used in your oven.
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