The Holidays just aren't the same without the staple of Southern desserts. I make this recipe year-round because, well I'm an adult and I can. Be sure to check out my other holiday recipes!
"Pie is an important part of life. That's why they also teach it to us in school." -Daniel Conklin
Like most of my recipes I've had to tweak it a little due to my husbands egg allergy.
Two of the main secrets to this recipe is the Flaxseed egg and bourbon extract. Flaxseed is a great egg substitute in pies because of it's light, nutty flavor. it's the perfect compliment to the pecans.
You're probably wondering "What on earth is a Flaxseed egg and where do you get it?". It's very easy to make, just mix 1 Tbsp of Flaxseed Meal with 3 Tbsp of Water in a small bowl and let it sit for 10 minutes to thicken. You can also just use eggs or 12 Tbsp of applesauce.
Baking Tips:
1. I say this all the time but make sure you are using a quality butter! It doesn't need to be extravagant like Echiré butter but brands like 'Kerrygold' is my favorite.
2. Once the pie is done baking, it will need to cool down for 30-45 minutes before serving.
Ingredients:
1 ¾ Cups White Sugar
¼ Cup Dark Karo Syrup
¼ Cup Butter
1 Tbsp Cold Water
2 Tsp Cornstarch
3 Flaxseed Eggs (or 3 real eggs)
¼ Tsp Salt
1 Tsp Vanilla Extract
1 Tsp Bourbon Extract
1 ¼ Cup Chopped Pecans
1 (9 inch) Unbaked Pie Crust
1 (9 inch) Pie Dish
Directions
Preheat oven to 350° F (175° C).
In small bowl, whisk 3 Tbsp of Flaxseed and 9 Tbsp of warm water. Allow the mixture to sit 10 minutes.
Using a medium saucepan, combine the sugar, corn syrup, butter, and cornstarch and water. Bring to a full boil, and remove from heat.
Next, in a large bowl, lightly whisk cooked syrup mixture and flaxseed egg. Stir in salt, extracts, and pecans.
Lay pie crust evenly into pie dish and pour in pie filling. Layer with more pecans for extra crunch and presentation
Bake in preheated oven for 45 to 50 minutes until filling is set. Allow to cool for 30-45 minutes and enjoy!