Provided by Reed Hearon, Black Cat, California
Adapted by StarChefs.com1. Preheat oven to 450 degrees and bake the pie shell partially, (about 5-7 minutes). Allow to cool. Reduce oven heat to 375 degrees.
2. Cream butter and brown sugar. Beat in eggs one at a time. Stir in remaining ingredients and fill pie shell. Bake the pie about 40 minutes or until a knife inserted in the filling comes out clean. Serve warm or cold.
This recipe has been added to the following public cookbooks:
Cranberry,
RON CLEMENTS,
Barb's Interesting Recipies,
cook 101,
Holiday Pies
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | Bellabellabuff
11/17/09 04:08 PM | big dealpeople relax. this is just a pecan pie with 1/4c bourbon and 1/3c rainsins. if you have ever made a pie before this should not be a challenge. "-Do the butter and brown sugar go into the pie shell or recipe? I thought they were for the bottom and sides, but since you add eggs to them, maybe they are part of the recipe. " Edith perhaps you should ask someone else to make the pies, you are obviously clueless. |
| ★ ★ ★ ★ ★ | blazingsandals
11/17/09 03:50 PM | We all make mistakes!Big deal someone made a mistake in posting this recipe. Get over it.
No need to get nasty about it. Go have a pie or two and relax. Happy Thanksgiving! |
| ★ ☆ ☆ ☆ ☆ | Edith
11/17/09 02:08 PM | Sounds Good, But I DARE You to Make it!Hello...?! 1/4 of a what?...teaspoon, tablespoon, cup, pound? It would be nice to have a club. I'm also glad we are going to add the brown sugar. It would be even nicer if we knew how much to add. Do the butter and brown sugar go into the pie shell or recipe? I thought they were for the bottom and sides, but since you add eggs to them, maybe they are part of the recipe. What's a half a cane syrup? This is rediculous! |
| ★ ☆ ☆ ☆ ☆ | Garygrump
11/11/09 11:51 AM | Kentucky Bourbon Pecan Pie.This may be the worst recipe content/instructions I have ever seen. The, quoting Bugs Bunny, " MAROON " who wrote it needs to be fired and caned. |
| ★ ★ ★ ★ ☆ | dwalker444
12/18/08 06:34 PM | Recipe helperTry this link, cut & paste if necessary, Merry Christmas!
http://www.starchefs.com/features/mothers_day/1998/html/recipe_05.shtml |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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