Recipe Pecan Pie Bourbon
If you like the flavor of toasted pecans see the tips for how to toast them in advance.
Recipe pecan pie bourbon. Chop 1 cup of the pecan halves and stir into egg mixture. Bake until a knife inserted in center comes. Roll the dough over the rolling pin and lift into a greased 9 inch pie dish.
Freeze until cold and firm about 10 minutes. Prick the sides and bottom of the pie shell with a fork at 1 2 inch. Place on a baking sheet.
Reduce oven setting to 350. In a large saucepan combine butter sugar and corn syrup. And the good news is that it barely requires any more effort.
Arrange the pecans in pan and pour in the filing. Pour into prepared crust. Continue baking until pie is puffed and set in the middle about 1 hour tent loosely with foil if needed to prevent overbrowning.
Meanwhile prepare the filling. Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented 35 to 45 minutes. Cook over medium low heat until sugar is dissolved.
Top with remaining 1 cup pecan halves. Place filled pie in freezer for 30 minutes. Preheat oven to 325.