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Bourbon Pecan Pie
A nutty crunchy pie, spiked with bourbon, pairs well with whipped cream or vanilla ice cream, or just as it is — hitting the spot!
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Prep Time
1
hour
hr
Cook Time
1
hour
hr
Rest Time
4
hours
hrs
Servings
8
Ingredients
1
pie crust
4
eggs
150
grams
brown sugar
(about 1 packed cup)
1.5
cups
corn syrup
(light or dark or both)
0.5
tbsp
vanilla extract
1
tsp
kosher salt
3/4
cup
unsalted butter, melted
3
cups
roasted pecan bits
3/8
cup
AP flour
8
halves
pecan
(optional)
Instructions
partially pre-bake pie crust at 300ºF pre-heated oven, for about 15 min
in mixing bowl, beat eggs & brown sugar at high speed for 2-3 min
at lower speed, add corn syrup, kosher salt, vanilla & bourbon; mix well
slowly add in melted butter
mix flour and pecan bits, then add them to the egg mixture; mix well
pour into prepared pie crust
arrange the pecan halves on top, for decoration if desired
bake in preheated oven at 300ºF, for about 45 mins
cover edge of pie and bake for another 15 mins, or until a tip of a knife when inserted comes out clean
Notes
this pie could be served chilled or at room temperature; kept well in refrigerator for up to a week
Keyword
Pie