| Yield 1X: | 159.75 | oz | Allergens: | ||
| Portion: | 4 | oz | Dairy, nuts, gluten | ||
| Portions: | 39.9 | ||||
| Shelf life: | 1 week | ||||
| Date: | 1.23.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Brown sugar | 2 | 12.00 |
| Maple syrup | 1 | 12.00 |
| Eggs (each) | 18.00 | |
| Butter, melted | 12.00 | |
| Bourbon | 9.00 | |
| Vanilla extract | 0.50 | |
| Salt | 0.25 | |
| Pecans, toasted and chopped | 3 |
Carefully measure and prepare all ingredients. Break the eggs into a suitable bowl, then whisk smooth.
Whisk the sugar and maple syrup in, and bean until smooth. Add the butter, bourbon, vanilla, and salt, and mix smooth. Stir in the pecans.
Transfer to prebaked pie shells, and fill just below the rim. Arrange on parchment on a sheet pan with 2″ between, and bake at 350 F. until set, about 25 minutes. Cool completely, then wrap individually.
Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.