By Case D. Fischer
Many of you may not know this, but July 9th is National Pecan Pie Day. We all love a good pecan pie and we may be used to eating it only around the holidays, but this week, I encourage you to take a moment to celebrate National Pecan Pie Day with a new twist on an old favorite – Charred Pineapple Bourbon Pecan Pie – because, well, it’s about the little things in life.
As a Texas food company, we like to promote the bounty that Texas has to offer, and pecans are one of those great Texas crops. There are several places in Fredericksburg to get good pecans, or maybe you have one or two trees in your yard and put some in your freezer from the last harvest. It’s time to use them. We also spend a lot of time working on recipe development to create fresh ideas for our customers regarding the use of our products. We developed this pie recipe several years ago to use our best-selling Charred Pineapple Bourbon Sauce. Pecans and this sauce – it’s a marriage of two amazing Texas flavors.
Now, you may already have a great family recipe for Pecan Pie, and that’s perfect, because you can just add the Charred Pineapple Bourbon Sauce as an extra ingredient. Just pour it directly into the filling mix and whisk it together with all the ingredients. It also can be brushed over the pie or the crust for extra flavor in each bite.
If you don’t have your own recipe, we have provided ours here. It’s really very simple, the basic filling is made from pecan nuts, butter, eggs, and corn syrup or white and brown sugar. All-purpose flour helps to set the pie but leaves no taste of flour. The best part about baking a pecan pie is that the steps are very simple. There’s no pre-baking the pie crust or pre-cooking the filling. Most of the ingredients are liquid, so you can use one bowl for whisking. Simply pour over the pie crust and pecans, and pop this into the oven.
If you like, you can toast your pecans ahead of time. This gives the pie a deeper flavor, and
adds a beautiful color to the finished pie. While baking, check your pie regularly. Sometimes if the pie crust is too thin it can easily burn, and if it is too thick it can undercook. Check on your pie every 15-20 minutes to ensure that the baking is going as planned. If the pie crust starts to brown, cover with aluminum foil and continue baking.
I am sure that I don’t have to tell you that some great pecan pie toppings are whipped cream, ice cream, even sour cream, and of course you can always add a little more Charred Pineapple Bourbon Sauce. Have I convinced you yet? It’s a great week to bake a pecan pie!
Prep Time: 10 Minutes
Bake Time: 45-60 Minutes
1 (9-inch) prepared unbaked pie crust (or your own pie crust if you prefer)
1-1/2 cups pecan pieces
4 large eggs, beaten until frothy
1 cup Fischer & Wieser Charred Pineapple Bourbon Sauce
1/4 cup melted unsalted butter
1 tablespoon all-purpose flour
1/2 cup sugar
1/2 cup tightly packed light brown sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Additional Fischer & Wieser Charred Pineapple Bourbon Sauce or Fischer or Wieser Charred
Peach Bourbon Sauce for glazing
1. Preheat the oven to 375 degrees.
2. Scatter pecan pieces in bottom of prepared pie crust.
3. Place beaten eggs in a large mixing bowl and whisk in the sugars until well blended. Whisk in Fischer & Wieser Charred Pineapple Bourbon Sauce. Whisk the melted butter and flour together until smooth; add to egg mixture along with salt and vanilla.
4. Pour over pecans and bake for 45-60 minutes.
5. Remove pie from the oven and let cool for 20 minutes. Brush top of pie with additional Fischer & Wieser Charred Pineapple Bourbon Sauce before slicing.