Don’t skimp on the quality of bourbon, the alcohol cooks out and you want to be left with a rich, buttery flavor.
By Michelle Keith
- 3 eggs
- ½ cup light corn syrup
- ½ cup dark corn syrup
- ½ cup light brown sugar, packed
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3 tablespoons good quality bourbon (I used Four Roses)
- 1¼ cups pecans, halves and pieces mixed
- Pastry for single crust pie, 9?
- Line pie tin with crust, flute edges and set aside. For BARS: Use a 8×8 square or 10×6 rectangular pan
- Preheat oven to 425
- In a bowl, mix the eggs and corn syrups until smooth
- Add the melted butter, sugar, vanilla and bourbon
- Stir in the pecans and pour into the pie shell.
- Bake at 425 for 15 minutes, then reduce the heat to 350 and bake for 20 minutes additional, or until the edges are set but the center still “quivers” a bit.
- Do not over bake.
- Note: the pecans rise to the surface as the pie bakes.
Michelle Keith is a South Florida native and the author of "The Village Cook". A self taught chef, her experience cooking and baking spans over 30 years. In addition to her food blog, she has also been featured in numerous websites, and writes recipes for her local community newsletter. She also is the editor of "The Domestic Mama", a blog about motherhood and family life. She currently resides in South Florida.