If you’re looking for a different twist on an old favorite, I’ve got just what you need! My friend, the Bearded Farmer,
has once again shared the secrets of his kitchen. Instead of using corn syrup or cane syrup in the pie, BF’s recipe calls for…
First, get your ingredients together. You’ll need 1/2 cup of sugar, 1/2 tsp of salt, 1/4 cup of softened butter, 1 cup of MOONSHINE, 3 eggs, 1.5 tbsp of vanilla and (of course!) 1.5 cups of pecans.
You may also substitute corn syrup or cane syrup for the Moonshine, but then it wouldn’t be Backwoods. Just sayin’.
Please note that you WILL be able to taste the moonshine in the pie.
Go ahead and put the sugar, salt, butter, moonshine, vanilla, and pecans in a bowl then mix it up really well.
Once it’s mixed really well pour it into the pie shell you have ready and waiting.
Garnish the top of the pie with whole pecans. Try out different designs… I did an X for the Alabama state flag… but it could also be for the X’s you always see on jars of moonshine! Now doesn’t that look pretty?! Mine was slightly off-center which threw my OCD into gear, but I would’ve made a mess had I tried to fix it. And I was crazy tired after preparing a bunch of other dishes for Thanksgiving, so I left the imperfection alone.
Bake your amazing moonshine-infused masterpiece in the oven at 350 degrees for 40 minutes. Be sure to let it cool after removal from the oven, and invite some friends over for a slice. Please note that the pie will still have a moonshine taste after you bake it. If this does not appeal to you, use corn syrup instead.
I can’t wait to hear what you think! If you decide to try the Backwoods Pecan Pie Recipe please let me know on the Herd Management Facebook Page! Have you ever baked anything else with moonshine?