Ingredients:
Pie Crust
1/2 cup granulated sugar
1/2 cup pure cane syrup
1/2 cup light corn syrup
1/2 cup unsalted butter
3 eggs
1 tbsp vanilla extract
1 tbsp bourbon
pinch of salt
1 1/2 cup pecan halves
Aluminum foil to cover crust
Preheat oven to 350. Pie will go on bottom rack.
In sauce pan, on low heat, bring to boil sugar and syrup and melt the butter in (try not to stir). Allow mixture to cool to room temperature so you won't cook the eggs. In separate bowl, whisk together eggs, salt, vanilla and bourbon. Set aside until the sugar mixture is cool. While cooling, roll out or prepare pie crust (Do not prebake/read instructions). Arrange most of the pecans in the bottom of the crust. After sugar mixture is cool, combine it with the egg mixture. (Don't over mix it). Pour final mixture into the pie shell over the pecans. You should have just enough liquid, but be careful not to overfill it. Place the remaining pecans on top, where needed. Place the pie on the bottom rack of the preheated oven and bake for 20 min. At that point the crust should look done; cover the crust with a piece of aluminum foil cut into large ring. This is to prevent crust from burning. Now finish baking pie for the remaining 25 min (roughly). Allow to cool for at least 2 hours, on a rack if you have it. Deelish!
Comments