Southern pecan pie laced with whiskey from Jubilee: Recipes from Two Centuries of African-American Cooking (page 305) by Toni Tipton-Martin

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Notes about this recipe

  • Eat Your Books

    Can substitute rum for whiskey, and vegetable shortening for lard.

  • anya_sf on December 04, 2024

    Loved everything about this filling - plenty of nuts without being too hard to slice, plenty of "goo" without being cloyingly sweet. My pie took 15 min longer to bake (oven may have been running cool) and the crust didn't brown a lot. I used a different crust recipe but would try this one when I have lard. The filling also cracked when it puffed, then sank, but didn't look too bad in the end.

  • rebeccairo on December 25, 2021

    Crust kind of scant for a 9” pie pan, and wound up too soft to roll out easily

  • DFarnham on August 16, 2021

    Followed recipe as written. This pie was insanely good! Not too sweet, I used Woodford's Reserve bourbon. Will go into my rotation for dinner parties.

  • stef on March 14, 2021

    A very light creamy filling. Not to sweet. I used rum. Definitely should be served at room temperature. Was baked at 45 minutes. This replaces my other pecan pie recipes. I did an all butter crust

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