Bourbon Pecan Pie

READY IN: 1hr 15mins
SERVES: 6-7
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Blind bake the crust: allow pie crust to reach room temperature.
  • Line 9" pie pan with crust; fold excess dough over around edges and flute.
  • Prick crust bottom & sides with a fork and chill pie crust for 30 minutes.
  • Line crust with parchment and fill with pie weights (or dry beans) and bake for 10 minutes. Remove and let cool while preparing filling. Remove pie weights and parchment.
  • Prepare the filling: beat eggs lightly in a large bowl.
  • Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.
  • Stir in the chopped pecans.
  • Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.
  • To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust & center comes out clean.
  • Cool on a trivet or wire rack.
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