I changed up Kirk’s favorite pecan pie recently – using Jack Daniel’s Tennessee Honey instead of rum. What a difference! The flavors are deep, the pecans stay crunchy even 3 days later as we finished the pie. It is well worth hunting down a bottle of it.
Tennessee Honey Maple Pecan Pie
• 9″ unbaked pie crust, in pan (thawed if frozen)
• 5 Tbsp unsalted butter, room temperature
• 1 cup granulated sugar
• ½ tsp fine sea salt
• 3 large eggs, room temperature
• 1 cup pure maple syrup
• 1 tsp pure vanilla extract
• 3 Tbsp Jack Daniel’s Tennessee Honey, divided
• 2 cups pecans, ¾ of them broken up
Preheat the oven to 350°. Place the pie pan on a baking sheet.
Heat a large skillet over medium, add in the pecans and dry-toast till smelling fragrant, shaking often. Take the pan off the burner, carefully add in 2 Tbsp Tennessee Honey, stir till the alcohol has evaporated and pecans are dry. Take off the stove and let cool fully.
Add the butter to a large mixing bowl, beat till light and fluffy. Add in sugar and salt, beat till combined. Mix the eggs, maple syrup, vanilla and remaining Tennessee Honey in a small bowl, add to butter mixture, beating in. Add in the cooled pecans. Pour into the pie shell and gently place in the oven. Bake for 60 minutes, until the pie is golden brown.
Let cool to room temperature, then store in the refrigerator loosely covered.