Drunken Pecan Pie with bounty mead

Pecan Pie next to a bottle of Bounty Mead

Our “in-house chef”, Robert already posted his recipe for a main course, Oven Braised Brisket. If you really want to show off your mead infused recipes, try this Pecan Pie for an indulgent dessert?

At Christmas time last year I wanted to make something special as I had family visiting from overseas. I really wanted something typically American, and Southern to be more precise; so I couldn't think of a better choice than Pecan Pie! For the “special” part of the recipe, I decided on Bounty, Meridian Hive's bourbon barrel-aged Apple Mead. The idea of the Drunken Pecan Pie was born.

I chose Bounty to add to the warmth and richness of the pecan pie. The honey and apple character bring a new flavor dimension to this age old classic.

For the Crust:

1 1/2 cups flour
1/2 cup ground pecans
2 tablespoons sugar
1 teaspoon salt
3/4 cup cold butter
8 tablespoons Bounty

In a mixing bowl, combine the flour, pecans, sugar, and salt. Mix well. Add the butter and mix until the mixture resembles coarse crumbs. Add Bounty and let it sit for 1 minute. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9 by 2-inch deep-dish pie pan.
 

For the Filling

1 cup sugar
3 tablespoons unsalted butter, melted
1/2 cup dark corn syrup or ¼ dark corn syrup and ½ cup honey
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons chilled Bounty

Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and Bounty, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set.

Remove from oven and cool on a wire rack.

Serve a slice to each guest, pile on your favorite vanilla bean ice cream and don't forget to pair it with a generous pour of Bounty. Enjoy!

 

Angi Sales Manager.jpg

Angi Wilkes is Meridian Hive’s Brand Manager and key woman in the field, meaning she mostly drives around listening to music in a car full of mead . You might be thinking “Hey, that sounds like a pretty cool job, how can I get that job?” The answer is that you can’t because we just told you that’s Angi’s job. We actually don’t see her as often as we'd like, but we really like it when we do. She can hang with the best knurds on all beer, wine and mead topics; and she's clever, funny and pretty awesome (even if she's not from around here).