Just look at these ingredients. With all these spun together they have to make a great Thanksgiving dessert.
There was a from-scratch recipe for the pie crust in the magazine but with all the other baking and cooking I had to do for Thanksgiving I used the Pillsbury refrigerated pie crusts that you can find in the grocer's case with the biscuits.
My mother taught me to always let the pie sit for several minutes once I've poured it into the pie shell. This give the pecans a little personal time to get situated and allows them to float to the top.
Bourbon Pecan Pie
Serves 8 - 10
Adapted from Garden and Gun magazine
1 9-inch pie crust
3/4 cup granulated sugar
1-1/2 cups dark corn syrup
1/2 tsp. kosher salt
1/2 tsp. all-purpose flour
3 large eggs
1-1/2 tsp. vanilla
2 Tbsp. bourbon
1-1/2 Tbsp. melted sweet butter
2 cups pecan halves
Mise en place:
- roll out the pie disk and fit in a 9-inch pie pan. Crimp the edges and set aside
- preheat oven to 350°F.
- melt the butter
- crack eggs into a small bowl
- measure out sugar, corn syrup, salt and flour into a large mixing bowl
- measure out the vanilla and bourbon
- measure out pecans
Using a mixer, combine the sugar, corn syrup, salt, flour and the eggs, mixing well. Using a wooden spoon, add the vanilla and bourbon to the mixing bowl and stir to combine. Add the melted butter and pecan halves and stir to combine. Let sit for a few minutes to allow, if needed, pecans to float to the top
Pour into the unbaked pie shell.
Bake in the preheated oven for 1 hour and 15 minutes (a toothpick inserted in center should come out relatively clean). If the top of the pie and/or crust look like they are getting too brown during baking cover loosely with foil.
Remove from oven and place on a cooling rack, allowing pie to rest for 2 to 3 hours to set.