We’ve made it to the last leg of our marathon. Dessert! The perfect ending to an absolutely amazing and delicious feast. In keeping with our rich and indulgent theme, why not make a pecan pie? Better yet, a bourbon pecan pie. Why don’t we serve that with one (or three) scoops of vanilla ice cream as well? There may have been a possible food coma on the horizon for all of us, but we welcomed it with open arms.
Earlier in the day, somewhere between the third and fifth meal, one of my friends turned to me and exclaimed “Morgan, you know how to bake, make the pie!” Without hesitating I jumped into action, thawing the puff pastry dough and organizing my station (I take baking very seriously). However, the recipe I was working with came from the UK so converting into cups took some serious brain power, and may or may not be a bit off (it still tasted great)!
Like I said, I take baking pretty seriously, so using Fusion Vanilla Sea Salt for baking just makes sense. Vanilla has a place in just about every baking recipe so I thought why not get an extra layer in there if I could (two birds with one stone right)? The pastry dough turned out light and flaky, while the filling became thick and rich. A must have finish for our Louisiana feast!
So there you have it folks! As Disney Pandora brought our evening to a close, we danced and sang our hearts out to Phil Collins and Sir Elton. Some of us may have gotten a tad emotional, but who could judge after exceptional food and good times with friends (the wine may have also had something to do with it). This weekend was certainly a highlight for 2014 and I hope this means there are even greater things to come.
- Puff pastry shell
- 2 cups pecan nuts
- 3 large eggs
- 1 cup sugar
- ½ tsp Fusion Vanilla Sea Salt
- 1 tsp cinnamon
- 1/3 cup black strap molasses
- ¼ cup unsalted butter, melted
- ¼ cup Bourbon
- Additional melted butter for pastry dough
- Preheat oven to 350 degrees
- Thaw pastry and line baking dish (9X13), you may need to use multiple puff pastry sheets, brush with additional melted butter
- Bake for 5-7 minutes or until puff pastry is golden
- While pastry is baking, make filling by whisking eggs, sugar, salt and cinnamon in a large mixing bowl
- Add pecans, molasses, melted butter and bourbon, mix well
- Pour filling into baked pastry tart, and bake for additional 25-30 minutes or until filling starts to set
- Let cool for 2 hours before serving