Although many consider Pecan Pie a southern dessert staple, its origins are still a mystery. Some believe that French immigrants who came to New Orleans served up this delicious dish after being introduced to the North American tree nut by Native Americans.
Even though this tantalizingly tasty desert is usually associated with Thanksgiving and Christmas, you can celebrate early on July 12, National Pecan Pie Day! Enjoy Bourbon Pecan Pie from the At the Big Mill Bed & Breakfast located in Williamston, NC, and Pecan Tassies courtesy of the Andon-Reid Inn Bed and Breakfast located in Waynesville, NC. There’s always room for dessert, so don’t wait to indulge in these bed and breakfast recipes:
Bourbon Pecan Pie
Bourbon Pecan Pie
2 pie crusts like Pillsbury’s rolled crusts (15 ounces) found in the refrigerator section of the grocery store (you will need one for the bottom crust and one for leaf decorations)
2 cups pecans
3 eggs + 1 egg white (reserved)
1 cup light Karo Corn Syrup
¼ cup melted butter (if using unsalted butter add ¼ teaspoon salt)
1 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
2 Tablespoons good bourbon
Whipped cream or vanilla ice cream, optional
Preheat oven to 350 degrees and set rack at the middle position. Spray a 9-inch or 10-inch deep dish pie pan with cooking spray.
To Make Crust:
Remove pie crusts from refrigerator at least 15 to 20 minutes before using. Gently unroll one crust onto floured cutting board or table. Lightly dust both sides of the crust with four. Carefully place the crust inside the pie pan, leaving at least 1-inch of the crust overhanging. Pierce bottom of crust several times with a fork.
To make pie filling:
Chop the pecans and set aside.
In a large mixing bowl, whisk the 3 whole eggs. Add corn syrup, butter, brown sugar, vanilla extract and bourbon. Stir until well blended.
Add chopped pecans and stir until combined. Set aside.
To assemble & cook pie:
Pour filling mixture into pie crust.
Using the reserved egg white, gently brush the back side of the pastry leaves. Brush the outside ¼-inch of the pie crust with the egg wash. Place leaves around crust, overlapping slightly. Press gently to adhere. Brush egg wash over the leaves.
Bake for 45 to 55 minutes until pie is set; pie should have a gelatin-like consistency. A knife or straw inserted halfway between the center and the edge of the pie should come out clean. Check the pie after 30 minutes of cooking. If the crust is browning too much, lay a piece of aluminum foil loosely over the pie.
Remove pie from the oven and cool on a rack. Pie should be completely cool before slicing. Top with a dollop of whipped cream, if desired. Here in North Carolina we often top our pecan pie with homemade vanilla ice cream.
1-3 oz. package of cream cheese
1/2 cup butter
1 cup flour
1 1/2 cup brown sugar
2 tbsp soft butter
2 tsp vanilla
1 1/4 cup coarsely chopped pecans, toasted
24 pecan halves
Blend cream cheese with butter, stir in flour. Chill for about 1 hour. Shape dough in 24 1″ balls and line mini muffin cups. Dough must line bottom and side of cups. To make the filling combine eggs, sugar, butter and vanilla and beat until smooth. A dash of salt may be added. Divide the chopped pecans among the 24 cups and add egg mixture and place half of a pecan on top. Bake at 325 degrees for about 25 minutes or until filling is set. Cool and remove from pan with care.
Want to see what else our innkeepers are serving up? Visit our “Delicious Breakfasts” Pinterest board for some savory inspiration!