Thursday, November 26, 2009

Bourbon Pecan Pie

From Ezra Poundcake, this pie is deep and rich and went perfectly with coffee after the holiday meal.

Toasting pecans with cinnamon - that is genuis!

I made one change in the recipe; there was not a bottle of dark Karo syrup to be found anywhere in town so I used 1/2 cup molasses for the 1/2 cup dark corn syrup instead. It complimented the bourbon nicely.

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