Heavenly Bourbon Pecan Pie
(I was going to go for something healthy for the new year, but I’m obsessed with this recipe!)
One single 9-inch pie shell, unbaked
1 ¼ cups dark corn syrup
1 cup dark brown sugar
4 Tbs. unsalted butter
1 ½ cups pecans, coarsely chopped
1 ½ tsp vanilla extract
2 Tbs. of bourbon
Pecans to top, if desired
Preheat oven to 350. Store prepared crust in refrigerator while you prepare filling.
Melt corn syrup and brown sugar in medium saucepan over medium heat. Sugar should be dissolved completely. Let boil softly for 2 minutes. Remove from heat and stir in butter.
In large bowl, beat eggs with electric mixer until they turn a light lemon color. Continue beating while slowly pouring sugar syrup (beating with an electric mixture while slowly pouring sugar is key here so that you don’t cook the eggs!).
Stir in pecans, vanilla, and bourbon.
Pour into prepared pie shell and place on baking sheet. Bake 45-50 minutes.
Let pie cool completely.
Enjoy! I do!