So why a Moonshine Pie? Because I come from a long line of moonshiners.
Yes, I’m totally serious. My dad was a moonshine runner as a kid and, well, our family is still alive and well in the moonshine world.
I find it to be the perfect compliment to the pecans, chocolate chips and coconut in this delicious dessert.
Having said that, I have only baked this pie twice. So why am I sharing it without extensive kitchen testing, you ask?
Because it is melt-in-your-mouth AMAZING.
I’ve had multiple people tell me it’s the best pie they’ve ever had.
When people get passionate about pie like that, you don’t ignore them.
Rather, you share the recipe with the rest of the world.
So, here you go!
This has become the annual Thanksgiving pie I bake.
For the crust, I always use the recipe for my Buttermilk Maple Crust but you can also use a recipe you love or a prepared pie shell. Also, feel free to serve with a vanilla bean whipped cream. Delicious!
Bake, share and enjoy!
1/2 c Butter (1 stick)
1/2 c Brown Sugar
1/2 c Granulated Sugar
1 tsp Vanilla
2 Tbsp All-Purpose Flour
3 Extra Large Eggs
1/2 c Evaporated Milk
1/4 c Moonshine (if unavailable, Bourbon will do just fine)
1/2 c Dark Corn Syrup
1 c Pecan Halves or Pieces
1/2 c Chocolate Chips
1/2 c Shredded & Sweetened Coconut
Preheat oven to 400 degrees.
In a large bowl, cream your butter, sugars and vanilla. Mix thoroughly. Beat in eggs, 1 at a time. Stir in your corn syrup, evaporated milk and moonshine. Add pecans, coconut and chocolate chips. Mix well. Bake for 10 minutes. Then reduce heat to 325 degrees and bake about 40 minutes or until pie is firm. It may jiggle slightly but it shouldn’t be runny.
Let cool and serve with vanilla bean-moonshine whipped cream if desired.
BF Asks: What’s your all-time favorite pie?