Bourbon Pecan Pie

  Since my young life the best tasting, can't beat, go-to recipe for pecan pie was the one on the label of Karo Dark Corn Syrup.

  About 12 years ago I ran across this recipe in an issue of Garden & Gun. Have used this recipe ever since.

There was a from-scratch recipe for the pie crust in the magazine. I have tried it and it is good,  but when in a crunch I use the Pillsbury refrigerated pie crusts.

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

Ingredients:
1 9-inch pie crust
3/4 cup granulated sugar
1-1/2 cups dark corn syrup
1/2 tsp. kosher salt
1-1/2 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

Method:
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.  

Pour into the unbaked pie shell. Let sit for a few minutes to allow, if needed,  pecans to float to the top.
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.

*    I bake with an old heavy cookie sheet below the pie plate

*    The syrupy base makes about 3 cups of syrup