Judi Kerr of Mendham, New Jersey, writes: "I'm a professional chocolate taster. I know it sounds like a dream job, but I get so much chocolate at work that I tend to avoid sweets when I'm at home. At the end of most days, I actually look forward to cooking dinner and making something hearty, like my chicken and white bean chili. On the occasions when my husband and I entertain, I often go back to my southern roots and make my grandmother's spirited pecan pie.
The filling for this pie contains no corn syrup, which gives it a rich, dense texture.
Recipe information
Total Time
55 minutes
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line 9-inch glass pie dish with dough. Crimp edge decoratively. Whisk sugar, eggs, butter, Scotch, vanilla, and cinnamon in large bowl to blend. Mix in nuts. Pour filling into dough-lined dish.
Step 2
Bake pie until filling is slightly puffed and set in center, covering edges with foil if browning too quickly, about 40 minutes. Cool pie completely at room temperature. Cut into wedges and serve with whipped cream.
