• Abby Estevez

Bourbon Pecan Pie

No other pie will ever compare. Ever again. Ever.

Bourbon Pecan Pie

3 large eggs

1 tablespoon of all purpose flour

1 cup white sugar

1/2 cup light corn syrup

1/2 cup dark corn syrup

1/3 cup unsalted butter, melted

2 tablespoons bourbon

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 pie crust (recommend Pillsbury fresh pie crust)

1 1/4 cups of roughly chopped pecans (about 3/4's a bag of Diamond Pecans)

Preheat oven to 375 degrees. Prepare pie plate by lightly dusting it with flour. Ensure you pie crust is ready to go - most likely you don't have to roll it out any further, but be sure it fits up the pie plate edges.

Lightly dust either side of the pie crust with flour then drape it across the pie plate. Gently, being sure not to poke any holes or make any tears, ensure the crust sits flat on the bottom and pushed into the sides of the plate. I like a pinched crust around the edges. This is a great video by Epicurious to show you how!

Once your pie crust is ready, take a fork and poke the bottom every few centimeters apart. Next, add in the pecans to the pie crust, then set aside.

Melt the butter and set aside to cool slightly, about 5 minutes.

In a large bowl, add your three eggs and lightly whisk them to break the yolks.

Next add in the remaining ingredients; sugar, vanilla, both corn syrups, salt and finally... bourbon! Whisk in the butter and ensure all ingredients are well combined. It will be very liquid-y but come together after baking.

Gently pour the mixture over the pecans into your pie. The pecans will start to float to the top but don't worry, they will settle themselves after baking.

Place pie carefully (don't spill, made that sticky mistake!) in the middle of the oven. Allow to bake uncovered for 25-30 minutes, just until the edges of the pie crust are turning a nice golden brown. Add a tent of aluminum foil (still careful not to spill), you want to create space between the center of the pie and the aluminum foil, while protecting the pie crust edges from cooking any further.

Leave in oven for another 10-12 minutes. Remove pie and allow to cool fully before cutting in! The center may still be wiggly, so careful not to spill the molten sugar, OW.

Finally, take a slice sized to your desire... top with whip cream or ice cream, OR BOTH! Enjoy!

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