Name: Bourbon Pecan Pie
Total time: 1 min
Ingredients: 3 eggs, lightly beaten; 1 cup granulated 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 salt; 1 unbaked 9-inch pie shell ( see recipe); 1 1/4 cups coarsely chopped pecans

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this — using only one or the other will change the pie’s flavor. (Don't let making your own pie crust intimidate you: our <a href="http://cooking.nytimes.com/guides/how-to-make-a-pie-crust ">pie guide</a> has everything you need to know.)

Bourbon Pecan Pie

eggs, lightly beaten

sugar

corn syrup

unsalted butter, melted

bourbon

vanilla extract

salt

pie shell

pecans

Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.

Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)

bourbon pecan pie

Total: 1 hours

Servings: 8

Cost: $10.43 /serving

Author : Julia Reed

Ingredients

Instructions

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