Bourbon Pecan Pie
10 min
8
Introduction
This recipe is an easy classic that is a sure crowd pleaser. Perfect for holidays or just for your own pleasure. I have made this with chocolate chips as well, covering the bottom, and it was e a delicious addition.
Ingredients:
1 - 9 inch unbaked pie shell
3 eggs
1/2 cup light brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup melted unsalted butter (I prefer a high fat one like Kerry Gold)
1 tsp vanilla extract
1/4 tsp salt
2-3 T of bourbon
2 cups coursely chopped pecans (or 1 1/2 chopped and save about 1/2 cup to place pecan halves in a design on top of you want to get fancy like in my photo)
How to make:
Pregeat oven th 375 degrees.
Lightly beat together the eggs. Mix in the brown sugar, corn syrups, butter, vanilla, and salt. Then mix in bourbon until well blended.
Usung a fork, prick the sides and bottom of the pie shell at about 1/2 inch intervals. This is waht is called to "dock" a pie crust. I call it stabbing with a fork.
Spread the pecans evenly over the bottom of the shell. If you are doing a design on top, remember to reserve the whole ones.
Pour the pie mixture over the pecans. You can then place the revered ones on top or just place in the lower two thirds of the oven if you aren't doing a design. Tastes the same either way.
Bake for about 55 mins. I did not need a pie shield or foil on the edges, however depending on your recipe, it is always good to monitor your crust so it doesn't over bake. The edges should be set and stable, but it is ok if the center gives a little jiggle. Place on a rack and it will set as it cools. In fact, it is best after being refrigerated.