Recipes Inspired by the Mothers of Celebrity Chefs and Cookbook Authors

Reed Hearon's Kentucky Bourbon Pecan Raisin Pie
Executive-Chef/Owner, Rose Pistola, Black Cat, Rosa's Cafe, San Francisco, CA
"My mother, Shelby, instilled in me the importance of sitting down and eating together as a family. In good times and bad times, we always sat down together for meals. Most importantly, my mother taught me that food is love. I remember fondly my mother's Kentucky Bourbon Pecan Raisin Pie, and my mother's favorite food is chicken, so I would probably prepare Chicken Under a Brick for a Mother's Day Dinner."

Kentucky Bourbon Pecan Raisin Pie
  • 1 Pie Shell
  • 1/4 cup butter
  • 1 cup firmly packed brown sugar
  • 3 eggs
  • 1/2 cup cane syrup
  • 1 cup halved pecans
  • 1/4 cup bourbon
  • 1/2 teaspoon salt
  • 1/3 cup raisins
Method: Preheat oven to 450 degrees and bake the pie shell partially, (about 5-7 minutes). Allow to cool. Reduce oven heat to 375 degrees.

Cream butter and brown sugar. Beat in eggs one at a time. Stir in remaining ingredients and fill pie shell. Bake the pie about 40 minutes or until a knife inserted in the filling comes out clean. Serve warm or cold.

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