After experiencing the epicness of Onyx Moonshine, made here in Manchester, CT, we knew we had to try cooking with it. The opportunity presented itself on Monday night, when we made dessert for the LSU-Alabama game: Connecticut Moonshine Pecan Pie. Although it was slightly overcooked, and maybe we used a few too many pecans (as if that could be a bad thing!), it came out pretty good. We've had some baking fails in the past, and while this wasn't the perfect pecan pie, we wouldn't count it among the "fails." In addition to the uniqueness of the moonshine in this recipe, you'll also notice we added some nutmeg, since CT is the Nutmeg State. It was sweet and rich, nutty and flavorful, with hints of vanilla, and a depth that we think came from the moonshine. If it can be done with bourbon, it can be done with moonshine!
Melt butter and combine with
corn syrup, molasses and a pinch of salt.
Boil until frothy with a caramel consistency.
Beat together eggs, vanilla, Moonshine and nutmeg.
3 cups pecan halves (although we'd reduce this to 2 cups next time)
Lay pie shell into greased pie plate and prick it all over with a fork. Melt the butter in a large saucepan. Add the corn syrup, molasses and a pinch of salt and cook over medium heat until it boils and becomes frothy and has a caramel-like consistency. Set aside to cool slightly. In a separate bowl, beat the eggs. Add the vanilla, moonshine and nutmeg and beat to combine. Add a small amount (about 1/4 cup) of the caramel into the eggs and stir to temper the eggs. Slowly add the remainaing caramel mixture into the eggs and combine well. Fold in the pecans and pour the pecan pie mixture into the prepared shell. Protect the crust with pie shields and bake at 350 for about one hour. Let cool before serving, preferably with a dollop of freshly whipped cream (of which we, sadly, had none).