Pee-KAHN. Pick-AHN. PEE-can. PEE-Kahn.
No matter how you pronounce it, pecan pie is a Thanksgiving staple, especially in the south. It’s a classic pee-can dessert for before you hit the poo-can (toilet joke). In case you were wondering how other people pronounce it, we found a map and interesting article here.
Rather than buy some store bought, manufactured, not made with love pie, show your loved ones you care with a homemade pie this year. That’s right, this year, before you argue with your family about Donald Trump, about whether or not to put Grandma Gertrude in a home, about how many baby daddies your cousin Becky has, about Aunt Karen’s primal need to see a manager, make your family fat and happy with a pecan pie that you make yourself.
How else does Newdie Mag help you through the holidays? This isn’t just any pecan pie recipe. This recipe is extra southern, so it calls for bourbon. Bourbon can help you deal with all the drama with ease. Uncle Garys’ arrest for public nudity won’t even phase you. We suggest shot-stir-shot! Our famous Southern Bourbon Pecan Pie recipe is sure to knock some socks off.
Southern Bourbon Pecan Pie
Ingredients:
- 1/2 cup white sugar
- 1/2 cup light corn syrup
- 3 eggs, beaten
- 2 tablespoons bourbon (And a few shots for the baker)
- 2 cups pecan halves
- 1 (9 inch) unbaked deep-dish pie crust
Directions:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
- Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F; continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.
