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 Sharon’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 is a Bourbon Pecan Pie recipe. 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!
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.
