During the holiday season, there's no question as to what pie my family will be making: bourbon pecan pie.
Imagine crème brulée taking an excursion to the dirty South. The glimmering top of the pie is a caramel shell that clings to the pecan pieces. With a few taps of a spoon, the shell cracks and yields to a fluffy custard. It's only when you hit the crust that you're reminded this is, in fact, a pie, and it will compel you to say a quick thank you to the universe that butter exists in the world.
Just remember to follow this very important rule: avoid eating the pie directly from the pie dish, or you'll find yourself unintentionally dipping into half a pie. No one is ever sure how it happens so fast, but consider yourself warned. To slow down the consumption rate, take the time to pull out plates like a civilized member of society, cut small slivers, and invite several friends over to help you share this sweet burden.
Are you ready to bake the only pecan pie recipe you'll ever want to make?
