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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.