Bourbon Pecan Pie

INGREDIENTS
1 PIE CRUST (CAN BE STORE BOUGHT OR HOMEMADE)
1 CUP LIGHT CORN SYRUP
2/3 CUP LIGHT BROWN SUGAR
2 TBSP BUTTER, UNSALTED
1 TBSP MOLASSES
1/4 CUP JIMMY'S BOURBON
1 1/2 TSP VANILLA EXTRACT
1 1/2 CUP PECAN HALVES
3 EGGS, ROOM TEMPERATURE

PREPARATION
Preheat oven to 325 °.  In a small saucepan on medium to low heat, mix the corn syrup and sugar. As the mixture starts to bubble around the edges, whisk so that the sugar dissolves.  Do not let the mixture boil. Remove from heat and add butter, molasses, bourbon and vanilla. Whisk to combine ingredients and set aside to cool to room temperature.

Once the syrup has cooled, add eggs and whisk until all combined. Gently pour the sugar-egg mixture over the pecans. 

Bake for 45-50 minutes and turn half way through. The pie is done when the center is just set but still slightly soft. If the crust starts to get dark, place foil over the edges. Remove from oven and let cool overnight so that the custard has time to set.

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