Now that we’re back in the office, we’ve been pining for the bygone days of Kentucky Bourbon Affair 2018…there were barrel picks and Master Distillers and once in a lifetime bottlings. There were vintage whiskies and crazy cocktails and food…soooo much food!
A handful of lucky attendees this year got to prepare their own Bourbon-infused meal at Town Branch’s Cooking at Millie’s event in downtown Louisville. They prepared Bourbon barrel mussels with baguettes, Bourbon marinated pork tenderloin, and this decadent dessert. If you want to relive the glory days, just whip up this Bluegrass Sundown Pecan Pie.
Cheers, friends. Until next year!
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup 100% special dark unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract
4 tablespoons Bluegrass Sundown Coffee Liqueur
3 large eggs
1 cup toasted chopped pecans
1 (9-inch) unbaked deep-dish piecrust shell
Salted Caramel Topping
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt
How to Make It
Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.