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Bourbon Pecan Pie

Bourbon Pecan Pie


  • 1 9-inch pie shell (unbaked - homemade or store bought)

  • 3 Large eggs (beaten)

  • 1/2 Cup brown sugar firmly packed

  • 1/2 Cup light corn syrup

  • 1/2 Cup dark corn syrup

  • 2 Tablespoons REAL butter (melted)

  • 3 Tablespoons Bourbon

  • 1/4 Teaspoon salt

  • 1 Cup fresh pecans chopped (you can use whole ones if you like)

  • Prepare the crust in a pie pan but do not bake.

Pie Filling:

Preheat the oven to 350 degrees

  1. Beat eggs in a large bowl.
  2. Add the brown sugar into the beaten eggs ( Make sure all of the sugar dissolves and there are no lumps)

  3. Stir in remaining ingredients: corn syrups, butter, salt, Bourbon and pecans

  4. Pour mixture into unbaked pie shell.

  5. Cover the edges with aluminum foil to prevent them from burning.

  6. Bake for 40-50 minutes or until the center is set.

    Watch the pie carefully the last 10 minutes for the top to 'crust and crack' - this means it is done. Do not over-bake.

  7. Remove from oven, cool and enjoy.

Left over pie can be refrigerated.

Note: This pie is equally good without the bourbon.

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