Louisiana Roasted Pecan Pie

I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1  unbaked pie shell (8-1/2 inch to 9 inch)
• 1⁄2 cup pecan pieces
• 3  eggs
• 3⁄4 cup sugar
• 1⁄4 cup brown sugar
• 1  cup corn syrup
• 2  tablespoons butter, melted and cooled
• 1 1⁄2 teaspoons vanilla extract
• 1 1⁄2 tablespoons Bourbon (optional)
• 1⁄8 teaspoon salt
• 1  cup pecan halves

Directions

1. Dry roast the 1/2 cup of pecan pieces in a 300 degree F oven until dark; keep an eye on them so they don't burn, though. I start checking after 5 minutes and check frequently after that. When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces. Set aside.
2. Preheat oven to 350 degrees F.
3. Beat eggs in a large bowl until frothy. Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces. Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
4. Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350 degrees F for about 40 minutes.
5. Reduce oven heat to 325 degrees F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
6. Remove from oven and allow to cool thoroughly before serving.