Uploaded December 2017 | Updated September 2026, 2 weeks ago

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Today I am using some scotch to make some delicious pecan pie. This recipe uses Laphroaig, but any Islay scotch will do.

Recipe:

Pie crust:

340 grams or 12 ozs of flour
250 grams (two sticks) of Frozen butter
50 mL water (7 tablespoons)
1 tablespoon apple cider vinegar

Filling:
250 grams (2 cups) of pecans
320 grams (1.33 cups) Granulated sugar
175 grams (1.5 cups) Dark Corn Syrup
80 mL (1/3 cup) Milk
3 eggs
as much as you are wiling to part of Laphroaig (~20 mL)


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