Bourbon Pecan Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 butter pie dough or 1 shortening pie dough
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1 cup dark corn syrup
• 2 tablespoons unsalted butter, melted
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 1/2 cups loosely coarsely chopped pecans

Recipe

• 1 follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
• 2 position a rack in the bottom third of the oven and preheat to 400 degree.
• 3 remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
• 4 bake until the pastry seems set, about 15 minutes.
• 5 remove the foil and set the pie shell aside on a baking sheet.
• 6 reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
• 7 arrange the pecans in pan and pour in the filing.
• 8 bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
• 9 transfer the pie to a wire cooling rack.
• 10 let stand until warm, or cool completely.
• 11 store, covered, at room temperature for up to 2 days.
• 12 serve at room temperature.
• 13 the pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
• 14 serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
• 15 dark corn syrup and a splash of bourbon make this a pecan pie with backbone.