This month of December is flying by! We are enjoying the holiday rush, and the orders keep coming in…we know there will be lots of happy folks out there receiving Hudson Pecans for Christmas! Don’t forget that THIS FRIDAY – DECEMBER 16th – is the LAST day to order for guaranteed Christmas delivery. So what are you waiting for?? Visit our shop right now and finish checking off your list today! We have delicious pecans, all sorts of delectable candies, varied gift boxes and baskets – something for everyone! Get to shopping…Christmas is coming!
Well, Thanksgiving week is here! That happened fast, didn’t it? No Thanksgiving is complete without a pecan pie, so we have been searching high and low for some new, fun, delicious pecan pie recipes for you. We found this one on Garden and Gun’s website, and my-oh-my…does it sound scrumptious or what?! This is perfect for Christmas, too, so don’t hold back – order your Hudson pecans today, and impress your guests with this and any of our other delicious pecan recipes. Happy Thanksgiving to you and yours!
Sorghum-Bourbon Pecan Pie (courtesy: www.gardenandgun.com)
For the Crust
15 shortbread pecan sandies
6 tablespoons all-purpose flour
3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate
For the Filling
6 tablespoons unsalted butter
⅓ cup dark brown sugar
½ teaspoon kosher salt
¾ cup sorghum syrup
3 tablespoons bourbon
1 ½ teaspoons vanilla extract
3 large eggs
1 ½ cups (6 ounces) toasted and chopped pecans
For the Crust: Preheat the oven to 350ºF. Butter a 9-inch pie plate.
In a food processor, pulse the cookies and flour together until pulverized. Add the butter and process until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until lightly browned, 12 to 14 minutes. Let cool completely on a wire rack.
For the Filling: Put the butter, brown sugar, and salt in a saucepan and cook over medium heat, stirring occasionally, until the sugar is melted, about 2 minutes. Whisk in the syrup, bourbon, and vanilla. In a bowl, whisk the eggs together. Temper the egg mixture: slowly whisk ½ cup of the warm butter-sugar mixture into the eggs. Pour the tempered egg mixture back into the saucepan with the butter-sugar mixture and reduce the heat to medium-low. Cook, stirring constantly, until the mixture is glossy, about 3 minutes. Remove from the heat and stir in the pecans.
Pour the mixture into the crust and bake until the center feels set yet soft, 30 to 40 minutes. Let cool completely on a wire rack; this will take about 4 hours. Serve at room temperature.
Tip: In the unlikely event of leftovers, wrap the pie plate tightly in plastic wrap and refrigerate for up to 2 days.