Bourbon Pecan Pie
Ingredients
- 1 recipe Pie Crust for One-Crust Pie
- 3 large eggs
- 1 cup granulated sugar
- ½ cup light corn syrup
- ½ cup Lyle's Golden Syrup
- ⅓ cup unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups pecans, chopped
Instructions
- Preheat oven to 375°.
- Roll out pie dough and place in pie pan. With fingers, form edge of dough into fluted pattern. Prick sides on bottom of pie shells with fork at ½-inch intervals. Freeze or refrigerate for at least ½ hour.
- Mix together eggs, sugar, syrups, butter, bourbon, vanilla, and salt until well blended.
- Spread pecans on bottom of pie shell. Pour mixture over pecans. Place in oven.
- Bake until set just around the edges but still wobbly in the center, about 35-45 minutes. Filling will continue to set as pie cools.
- Cool on rack.
Notes
Adapted from Bourbon Pecan Pie, Julie Reed, New York Times.