spicy pecan pie with cheddar cheese crust

I'm always raving about the great finds at Trader Joe's, and my deep love for their Sweet & Spicy pecans. The best part of these pecans is finding new ways to use them in recipes. Because in all honesty, I can literally sit down and eat 2 bags of the pecans. That's not good for me because they are kind of fattening. The heat/spice does not bother me; I can eat fairly hot food items without getting too over-heated. Some people say that over time you lose the sensitivity in your tongue because of eating to much spicy foods. That can't be true? Can it? I do know people that can eat way hotter foods than I can and never ever be bothered by it. Why is that? I've always wondered if it's a myth about your tongue over time becoming desensitized from the over-consumption of spicy foods. What do you think?

So, I've found another recipe for my favorite sweet & spicy pecans: spicy pecan pie. It was good, we had a lot leftover as hubby won't go near that spicy stuff, ever!

Spicy Maple-Pecan Pie with Cheddar Cheese Crust
(I adapted some of this from Closet Cooking)

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1 1/2 cups sweet & spicy pecans (found at Trader Joe’s)
1 cup light brown sugar, not packed
2/3 cup maple syrup
2 tablespoon bourbon (optional, but makes all the difference)
¾ stick of unsalted butter
3 large eggs, lightly beaten (I used 2 whole eggs, plus 1 egg yolk)
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon salt
(I used a pinch of cayenne-optional)
2 pie crusts (chilling in the fridge until used)
¼ - ½ cup shredded sharp cheddar cheese (optional, just use plain crust if you want)

Take 2 pre-made pie crusts of your own homemade pie crusts shaped into 2 circles for a regular sized pie plate.
Take one of the pie crusts and place on floured surface, place the shredded sharp cheddar cheese on top of the pie crust and gently push the shredded cheddar into the pie crust. You can use a rolling pin to push it in there. It's ok if some of the cheddar sticks out.
Take the other pie crust and put on top of bottom pie crust. Seal the crusts together and place into pie pan and form into a regular pie crust, crimping edges as you would any other pie crust. Once formed place ready pie crust into fridge to stay chilled.
Heat the sugar, syrup, bourbon and butter in a large saucepan until it boils, stirring constantly.
Remove from heat and let cool.
In a separate bowl beat in the eggs, cream, vanilla and salt (and cayenne if using). When sugar mixture is cooled add in the egg mixture, combine well.
Spread the spicy pecans over the bottom of the pie crust.
Pour the liquid mixture into the pie crust.
Bake in a preheated 350F until a toothpick inserted into the center comes out clean, about 40-50 minutes