The history of pecan pie actually begins with the Native Americans, who introduced European settlers to the nut for the purpose of survival as a form of endearment. Many will argue that the pecan pie was introduced by the Karo company in an effort to promote the sale and production of their product. This makes sense, of course, as the Karo company has become one of the world's largest producers of corn syrup. Others will argue, however, that the origins of pecan pie actually date back to a much earlier time. The introduction of bourbon, however, is in fact a more recent development, and many who prepare the pie will argue that it simply brings out the flavor of the other ingredients.
While the pecan pie has become one of the most important dishes to appear on the Thanksgiving table, many stray away from the dessert as a result of its high sugar, fat, and caloric content. Nonetheless, this pie is one to remember, especially being my late grandfather's favorite dessert.
Ingredients:
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons melted butter
- 3 eggs beaten
- 2 tablespoons bourbon
- 1 unbaked pie crust
Directions:
1. Preheat an oven to 375 degrees F
2. Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
3. Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F; continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.
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