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Bourbon Pecan Pie
- Serves at Least
8
- Difficulty
Medium
By David Loftus
Published 2012
Our final New York dish is pecan pie, served in diners up and down this great city. Originally based on a ‘transparent pie’ — a pie with a glossy sweet filling made of brown sugar, molasses or maple syrup — it was probably invented by a native of New Orleans, having purchased a few handfuls of the southern nuts from an Algonquian Indian. ‘Pecan’ is Algonquian for ‘hard nut to crack’ — a little like our illustrious hero.
Ingredients
Method
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I didn't quite get the consistency of the filling right here—it didn't quite set. Maybe I was overly cautious about not overcooking!