Ingredients
- One batch Sweet Pastry Dough, for a 1-crust pie
- Filling
- 1 cup dark corn syrup
- 3/4 cup sugar
- 6 tablespoons butter
- 3 large eggs
- Pinch salt
- 2 tablespoons Bourbon
- 2 cups pecan halves or pieces, or a combination
Directions
Prepare and chill the dough.
For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.
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By mjon65_4725838
Tonopah, AZ
on December 08, 2008
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I made this pie for Thanksgiving. My mom was a little unsure about it because of the bourbon. But after she tried it....she said it was the best pecan pie she has ever had. She couldn't stop eating it even after she was full. Had no leftovers at all. Plan on making this for my work Christmas party too.
By Bobby Seymour
London, KY
on November 28, 2008
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I wanted to try something different than the recipe provided on the Karo Syrup bottle this year for Thanksgiving. Your recipe was a great alternative. The filling was just right and not overly sweet as some pecan pies can be.
One word of caution - stick to the pie shell recommendation. I substitued with a graham cracker crust and the bottom dissolved. Even so, it was still delicious.
Thanks!
By alexandra_eberh...
on September 12, 2008
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This pecan pie is amazing. I was asked by my boyfriend this week to make pecan pie. I was very hesitant because his grandma's pecan pie is so good and he loves it so much. I didn't think I would be able to make a pie that held a candle to hers. I found this recipe and it seemed really easy, and thought I would give it a try for him. Needless to say it is just the two of us and the pie is gone 3 days later. He said he couldn't tell a differnce between this pie and his grandma's, believe me this is a huge compliment. I would recommend this recipe to anyone, it is full proof.
Read all 7 reviews