Happy Valentine’s Day! I like to make a special-something-sweet each year on Valentine’s Day. This year I settled on a Southern classic–my Creole Pecan Pie. Easy to make and adored by all, don’t forget to have some vanilla or chocolate chip ice cream on hand as well…it is a must. You might be asking yourself what makes this specific version of pecan pie ‘creole’? Well in addition to the buttery pie crust filled with southern pecans and the gooey mixture made with light corn syrup, cane and brown sugars, and vanilla, is the addition of bourbon and some grated orange zest. The orange zest adds a nice citrusy sweetness to the rich pie, and the bourbon does what bourbon is supposed to do…liven everything up a bit!
(To view this recipe, click on the blue title of the blog post above*)
Creole Pecan Pie
- (1) 9-inch pie crust
- 4 Tablespoons unsalted butter, melted
- 1/4 cup granulated cane sugar
- 1/4 cup light brown or dark brown granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup light corn syrup
- pinch of salt
- 1 Tablespoon navel orange zest, minced
- 1 Tablespoon bourbon
- 1 1/2 cups pecan pieces
- ice cream, for serving
- Preheat the oven to 350 degrees. In a large mixing bowl, combine the melted butter (cooled slightly) with both sugars using a hand mixer. Add in the eggs, one at a time, and combine until incorporated. Next, add in the vanilla, salt, corn syrup, orange zest and bourbon. With a rubber spatula, add the pecans into the pie filling; stir to combine.
- Pour into the pie shell and place the prepared pie on a baking sheet on the center rack of the preheated oven.
- Bake for 45-55 minutes, or until the center of the pie is set and the crust lightly browned.
- Serve warm with ice cream.