Sweet taste Baileys Pecan Pie legit

Sweet taste Baileys Pecan Pie legit

The dark refined sugar and dark syrup play a dark dish, however you'll definitely use brown sugar and light-weight syrup if you favor. For the last word boost in flavor, brush the finished heat pie with the remaining teaspoon of Baileys. end everything up with topping or frozen dessert, or serve it for post-Thanksgiving breakfast with a cup of low.


1 one/2 cups cooked pecans, shredded one (9-in.) frozen deep-dish piecrust shell (such as Mrs. Smith’s) a pair of/3 cup packed dark refined sugar a pair of teaspoons general-purpose flour one/2 teaspoon kosher salt 1 cup dark syrup 1/3 cup (about 2 1/2 oz.) unseasoned butter, molten three massive eggs 1/4 cup (2 oz.) Irish cream inebriant (such as Baileys), divided

How to build It

Step 1

Preheat kitchen appliance to 375°F. Sprinkle pecans over bottom of piecrust shell. Whisk along refined sugar, flour, and salt in a very massive bowl. Add syrup, molten butter, eggs, and three tablespoons of the liqueur; whisk till swish. Slowly and step by step pour mixture over pecans, stopping halfway to permit mixture to sink into pecans before gushing in remaining mixture. Loosely cowl edges of piecrust with foil.

Step 2

Bake in preheated kitchen appliance half-hour. take away foil. Continue baking till set, concerning quarter-hour, loosely covering filling with foil throughout final ten minutes to stop excessive browning, if necessary.

Step 3

Brush pie prime equally with remaining one tablespoon inebriant. Let cool fully on a wire rack, concerning one hour. Refrigerate till firm, concerning a pair of hours.