Spirited Brown Sugar Pecan Pie

Anytime I've ever made pecan pie, I've just used the recipe on the back of the Karo Corn Syrup bottle. It's simple, it's fast, and it's delicious.

Shane was sick this weekend and requested a pecan pie (chicken soup too, but the pie took higher importance). I wanted to branch out, and found this recipe on Epicurious.com. It came out of the oven looking lovely, despite the fact that I'd misread the recipe and added too much butter.

That was Sunday night, and we didn't have a chance to taste it. On Monday morning, Shane was feeling better. Me, not so much.

I caught his damn cold. Sore throat, stuffy head, aches and -- most telling of all -- no appetite for sweets. Maybe at one point, a fever, but we always lose thermometers so I'm really not sure.

So, I haven't actually eaten this pie yet. But Shane did last night, and said something really emphatic and nice about it, but I was too busy hallucinating about yarn (I swear to God) and didn't catch exactly what he said. The jist was that the pie is delicious.

UPDATE: On Tuesday, I did have a slice. It's delicious, with a richer, more complex flavor than the pie the Karo recipe produces.

My pie is soupier than it should be, but I'm chalking that up to excessive butter. Follow the recipe, and you'll have a very nice pecan pie.

Spirited Brown Sugar Pecan Pie
1 pie crust
2 cups (packed) dark brown sugar
4 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon Scotch whisky
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
2 cups pecan halves

Preheat oven to 350-degrees F. Line 9-inch glass pie dish with dough. Crimp edge decoratively. Whisk sugar, eggs, butter, Scotch, vanilla, and cinnamon in large bowl to blend. Mix in nuts. Pour filling into dough-lined dish.
Bake pie until filling is slightly puffed and set in center, covering edges with foil if browning too quickly, about 40 minutes. Cool pie completely at room temperature. Cut into wedges and serve with whipped cream. Makes 8 to 10 servings.

Grade: A