Recipe courtesy of Lynne Gigliotti

Pecan Pie

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
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1 frozen pie shell

3 eggs

1 can condensed milk

1 cup sugar

2 tablespoons bourbon

3 cups pecans, toasted


  1. To make the pie, blind bake the pie shell until half cooked in a preheated 350 degree oven. Place eggs in a bowl and whisk to combine. Bring the milk and sugar to a boil until sugar is dissolved. Add bourbon and whisk mixture into eggs. Add toasted pecans. Pour into half-baked pie shell and bake at 350 degrees for approximately 30 minutes.