It’s not that we haven’t had healthy options on our minds (i.e. kombucha and kale), but we’re not quite ready to say goodbye to the pecan pie, the decadent dessert that does not grace our tables often enough.
So in “go big or go home” style, we suggest the swan song for the holiday dessert staple be the following pie from author and biscuit-evangelist Carrie Morey of Charleston, South Carolina. This recipe is based on a one from Charleston Receipts, a classic cookbook compiled and published by the Junior League of Charleston in 1950, and it has made the full evolution from the book’s iconic pages to a salty-sweet pie with the addition of the Myers rum and the step of toasting the pecans in butter and salt.
It’s too hard to say goodbye.
Drunk and Toasty Myers Pecan Pie
reprinted from Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen, Copyright 2013 by Atria Books