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Bourbon-Pecan Pie

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"We've added bourbon to classic Southern pecan pie for extra flavor; if you prefer, you can use dark rum instead. (It's equally good without alcohol, too.) This is one of our top-selling desserts, particularly at Thanksgiving, when we make about five hundred pies!"

List of Ingredients

◦ 4 large eggs
◦ 1 cup sugar
◦ 2 tablespoons unsalted butter, melted
◦ 1 cup dark corn syrup
◦ 2 tablespoons bourbon
◦ 1 teaspoon pure vanilla extract
◦ 2 cups coarsely chopped pecans
◦ 1 unbaked piecrust


Recipe

Preheat the oven to 350 degrees.

Mix together the eggs, sugar, butter, corn syrup, bourbon, and vanilla in a bowl and stir to thoroughly combine all the ingredients. Fold in the pecans and pour the pie filling into the prepared pie shell.

Bake 50 minutes to 1 hour, until the pie is firm around the edges and slightly loose in the center. Cool the pie completely on a baking rack before slicing.

Makes one 9-inch pie,
Serves 8 to 10