You can overwhelm a recipe by using too much liquor, just a touch intensifies flavors; moreover, using a less-expensive bourbon that has not aged, will make your pie filling thin instead of deep and complex.
The rich nutty flavor of pecans, the buttery distinction of dark caramel, and the spicy woody taste of bourbon, make this pie a rich delicious experience that’s a great finish to any meal or treat any time of the day.
This is a great recipe for one of my favorite pies!
A perfect Thanksgiving Dinner Dessert, but I’m saving a slice for breakfast…
Crust for one 9” pie*
¾ cup granulated sugar
1½ cups dark corn syrup
½ teaspoon salt
2 teaspoons flour
3 large eggs
2 teaspoons vanilla
2 tablespoons bourbon (I use Maker’s Mark)
3 tablespoons melted butter
2 cups pecans
Preheat oven to 350 degrees.
Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well.
Stir in remaining ingredients and pour into unbaked pie shell.
Line pie crust edge with foil, if needed to prevent excessive browning.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in center comes out relatively clean.
Remove from oven and place on cooling rack, allowing pie to rest for about 3 hours to set.
*Link to my pie crust recipe