Ragin Blaze Cajun Seasonings with a Southwest Flare - Schrimp, Crawfish, Crab, Fajita and Chili seasonings


Bourbon Pecan Pie

Prep Time: 1 Hour
Yields: 8-10 Servings

1 cup chopped or whole pecans
2 ounces of your favorite Bourbon
1/4 pound butter
3 eggs
1 cup brown sugar
1 cup Louisiana cane syrup
2 tblspns pure vanilla extract
pinch of nutmeg
pinch of cinnamon
1 (9-inch) uncooked pie shell

Preheat oven to 425 degrees F.
In a sauté pan, melt butter over medium-high heat until slightly browned around edges, creating a nutty flavor. Cool butter slightly and pour into a mixing bowl. One ingredient at a time, add eggs, brown sugar, cane syrup, and vanilla, blending well after each addition. Add all remaining ingredients except pecans. Whisk until completely smooth. Gently fold in pecans. Pour mixture into pie shell. Bake for 10 minutes at 425 degrees, then reduce temperature to 385 degrees. Bake for 35 additional minutes. Remove and allow cooling thoroughly before slicing. It is best to make the pie 1 day prior to serving and refrigerate it overnight to ensure a solid set.

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