Bourbon Pecan Pie

 This pie is adapted from a several recipes. It started with this heritage recipe from 1914 prior to the invention of corn syrup.  

9" Pie Crust:

1 1/2 cup flour
2 Tbsp sugar
2 Tbsp ice cold whole milk
1 tsp salt
1/2 cup oil..any kind EXCEPT olive oil. 

Preheat the oven to 425°. Combine flour, salt, & sugar in a 9" pie pan. Beat oil and milk together until blended & pour over flour. Mix just enough to moisten dough. Press into place.

Blind bake the crust. Prick the bottom of the crust. Bake at 425 degrees, without any filling, for 15 minutes. Remove from oven. Turn the heat down to 350°.

Filling: See revisions below
3/4 cup + 2 Tbsp whole milk

1 cup dark brown sugar
3 eggs, beaten
1 Tbsp flour
1/2 cup roughly chopped pecans
Pinch of salt

2 Tbsp bourbon whiskey 
Pecan halves to cover the filling

Make the filling while the crust is baking. 

In a saucepan, whisk together the milk, sugar, eggs, flour, chopped pecans, and salt. Set it over medium-low heat so the eggs don't scramble. Cook, stirring constantly, until the mixture steams, and continue to cook for about 3 minutes. Do not bring to a simmer. After 3 minutes add the bourbon and mix in quickly. 

Pour into the pie shell. Add a single layer of pecan halves on top of the filling. Bake for 30 to 35 minutes, or until there’s just a slight wobble in the center.

Set the pie on a wire rack to cool completely.  Store in the refrigerator. 

Serves 8

I used this calculator for the nutrition facts. 

Revision Christmas 2025

Filling:

3/4 cup whole milk

1 cup granulated sugar

2 Tbsp blackstrap molasses (because I didn't have dark brown sugar)
3 eggs, beaten
1 Tbsp flour
3/4 cup roughly chopped pecans
Pinch of salt

4 Tbsp bourbon whiskey (Jim Beam 50 ml tiny bottle $1.99 at target. )
Pecan halves to cover the filling

There was about 1/4 cup filling left over because of the additional 1/4 cup of chopped pecans. Go back to 1/2 cup chopped pecans or make a 9" pie using these measurements. Will likely reduce molasses by 1/2. 

Revision New Year 2025

Filling:

3/4 cup whole milk

1 cup granulated sugar

2 Tsp blackstrap molasses 
3 eggs, beaten
1 Tbsp flour
1/2 cup roughly chopped pecans
Pinch of salt

2 Tbsp bourbon whiskey (Jim Beam 50 ml tiny bottle $1.99 at target. )
Pecan halves to cover the filling

Sourdough Crackers

100 g (1/2 cup) sourdough starter discard, or gluten free sourdough starter discard
1 Tbsp butter, melted
1/8 tsp salt
Optional toppings: herbs, cheese, seeds, blends like ranch or taco seasoning, everything but the bagel, etc.

Melt the butter and salt in a mixing bowl. Stir the sourdough discard and add to the butter. Mix until well combined. 

Pour onto an ungreased parchment lined cookie sheet. Spread very thin. Sprinkle with optional toppings.

Bake in a preheated 350 degree oven for 10 minutes. 

Remove from the oven and cut into squares. Bake an additional 10 to 20 minutes until the crackers are dry and lightly brown on the edges. 

Remove from the oven and cool completely on the cookie sheet. Store in an airtight container for several days. 

Egg Nog

 This recipe is modified from All Day I Dream About Food's recipe. 

I use 2% milk so the macros will be quite a bit different than the original. 

Bean with Bacon Soup

8 oz bacon, cooked & crumbled, or use precooked bacon bits
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic minced

1 Tbsp bacon grease or butter
4 cups chicken broth
2 cans 15 oz each Great Northern or Navy beans, drained and rinsed
salt and pepper
1 can 8 oz tomato sauce

dash liquid smoke (optional)

Cut the bacon into small pieces with scissors and cook in the soup pot. Remove to a paper towel when crisp. Pour the bacon grease into a heat proof container to use in other recipes. Put 1 Tbsp bacon grease back in the soup pot and saute the onions, carrots, and celery on medium low, until the onions are translucent. Add the garlic and cook 30 seconds or so. Add the chicken broth, beans, salt & pepper, tomato sauce, and liquid smoke. Simmer 20 minutes. Remove 1 cup of soup and blend until smooth. Return to the soup pot. Add in the bacon crumbles. Serve hot. 

Potato Bacon Bites (Arby's Copycat)

 Arby's used to have a fabulous fried potato cake with bacon. It was crispy on the outside and creamy on the inside.  These are pretty close to that when cooked in an air fryer! Measurements are approximate. Season to taste.

UPDATED: I discovered an easier way to get the flavor I crave...Potato Waffles! Find the new recipe below my original. Now there's 2 methods to get that creamy, salty, crispy goodness. 

Added: pan fried simple version

7 Layer Salad

I omitted the peas from the traditional salad recipe to reduce carbs. 

7 Layer Salad