Pecan pie’s classic custardy texture gets a intoxicated punch due to the addition of Baileys. The dark sugar and dark sirup wreak a dark dish, however you'll actually use brownness sugar and lightweight sirup 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.
Ingredients
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 sugar a pair of teaspoons general-purpose flour one/2 teaspoon kosher salt 1 cup dark sirup 1/3 cup (about 2 1/2 oz.) tasteless butter, melted 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 sugar, flour, and salt in an exceedingly massive bowl. Add sirup, melted 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 running 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 forestall excessive browning, if necessary.
Step 3
Brush pie high equally with remaining one tablespoon inebriant. Let cool utterly on a wire rack, concerning one hour. Refrigerate till firm, concerning a pair of hours.
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