Kentucky Bourbon Pecan and Butterscotch Chip Pie
Chef Richard Rowland introduces his delightful Thanksgiving dessert, the Kentucky Bourbon Pecan and Butterscotch Chip Pie. This fall-inspired pie combines the flavors of butterscotch and bourbon with the richness of pecans. Impress your guests this Thanksgiving with this unique and tasty treat.
Yield: 8 slices
Materials
- 1 unbaked pie crust home made or store bought
- 1-1/2 cups pecans
- ½ cup Butterscotch Chips
Filling Batter:
- ¼ lb butter, unsalted melted
- 4 oz. sugar
- 4 eggs whole extra large
- ¾ cup dark corn syrup
- ¾ cup light corn syrup
- ½ cup honey
- vanilla extract to taste
- pinch salt
- ¼ cup Bourbon Whiskey Good quality
Instructions
- Preheat your oven to 325F.
- Mix all the filling ingredients together in a large mixing bowl.
- In an unbaked pie crust, place pecans and Butterscotch chips and spread evenly.
- Add filling batter to fill crust. Bake in a preheated 325F oven for about 30-35 minutes (or until filling is firm in the middle).
- Remove cool and refrigerate for minimum 2 hours upto 8 hours. The pie cuts cleaner when it’s chilled. Serve with Whipped Cream or Ice Cream.