A great recipe from the Dallas Morning News. The whiskey adds a nice touch.

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Name: Not-Too-Gooey Pecan Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American-South
Ingredients: 1 each Pre-rolled, boxed, refrigerated pie dough round; 1/3 cup Butter; 3/4 cup Corn syrup; 1/4 cup Molasses; 1 cup Dark brown sugar packed; 1/2 teaspoon Salt; 2 1/2 teaspoon Whiskey or bourbon; 1 teaspoon Vanilla extract; 3 each Eggs beaten; 3/4 cup Chopped pecans; 1 cup Pecan halves

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INGREDIENTS

1 each Pre-rolled, boxed, refrigerated pie dough round
1/3 cup Butter
3/4 cup Corn syrup
1/4 cup Molasses
1 cup Dark brown sugar ; packed
1/2 teaspoon Salt
2 1/2 teaspoon Whiskey or bourbon
1 teaspoon Vanilla extract
3 each Eggs ; beaten
3/4 cup Chopped pecans
1 cup Pecan halves

Servings

INSTRUCTIONS

Adjust oven rack to the lower-middle position and preheat the oven to 425 degrees. Prepare the pie shell for baking. Spray the pie plate with non-stick cooking spray. Press dough into 9-inch pie plate (not a deep dish plate). For a more evenly baked crust rim, don''t flute the edges. Set aside.

Add the eggs to the cooled mixture in the mixing bowl (it''s OK if the mixture is a little warm). With mixer set at medium-high, whip for 5 minutes until smooth and lighter in color and texture (it should be somewhat frothy and tan colored). Add the copped pecans and mix to incorporate.

Pour the filling into the pie shell and arrange the pecan halves over the top in concentric circles. Bake for 10 minutes, then reduce heat to 350 degrees and bake for 35 to 40 minutes, until the pie is browned, puffed and set; check on the pie after 30 minutes and if necessary, cover the crust rim with foil strips (or a pie crust shield) to prevent it from over-browning during the final minutes of baking. When the pie is done, set it on a baking rack to cool for about 2 hours before slicing. Top with whipped cream if desired.

NOTES

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Not-Too-Gooey Pecan Pie

1 each Pre-rolled, boxed, refrigerated pie dough round
1/3 cup Butter
3/4 cup Corn syrup
1/4 cup Molasses
1 cup Dark brown sugar packed
1/2 teaspoon Salt
2 1/2 teaspoon Whiskey or bourbon
1 teaspoon Vanilla extract
3 each Eggs beaten
3/4 cup Chopped pecans
1 cup Pecan halves

Take pie dough out of refrigerator 20 minutes before using. In a sauce pan over low heat, melt the butter with the corn syrup, molasses, brown sugar and salt, stirring until sugar is dissolved and mixture is completely smooth, about 5 minutes. Remove from heat and stir in whiskey and vanilla. Transfer to a mixing bowl and let cool (this is important, so that the eggs don''t cook when you add them). 
Adjust oven rack to the lower-middle position and preheat the oven to 425 degrees. Prepare the pie shell for baking. Spray the pie plate with non-stick cooking spray. Press dough into 9-inch pie plate (not a deep dish plate). For a more evenly baked crust rim, don''t flute the edges. Set aside.
Add the eggs to the cooled mixture in the mixing bowl (it''s OK if the mixture is a little warm). With mixer set at medium-high, whip for 5 minutes until smooth and lighter in color and texture (it should be somewhat frothy and tan colored). Add the copped pecans and mix to incorporate.
Pour the filling into the pie shell and arrange the pecan halves over the top in concentric circles. Bake for 10 minutes, then reduce heat to 350 degrees and bake for 35 to 40 minutes, until the pie is browned, puffed and set; check on the pie after 30 minutes and if necessary, cover the crust rim with foil strips (or a pie crust shield) to prevent it from over-browning during the final minutes of baking. When the pie is done, set it on a baking rack to cool for about 2 hours before slicing. Top with whipped cream if desired.

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So rich, and so very delicious!
Beachbumette

Nutrition

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Serving Size: 1 Serving (212g)
Recipe Makes: 8 Servings

Calories: 747
Calories from Fat: 484 (65%)

Amt Per Serving		% DV

	Total Fat 53.8g	72 %
	Saturated Fat 10.9g	55 %
	Monounsaturated Fat 26.4g
	Polyunsanturated Fat 12.6g
Cholesterol 416.9mg		128 %
Sodium 210.6mg		7 %
Potassium 457.4mg		12 %
Total Carbohydrate 57.9g		17 %
	Dietary Fiber 5g	20 %
	Sugars, other 52.9g
Protein 16.6g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 747

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