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Thanksgiving: Mr. Knight's Bourbon Pecan Pie

Source of Recipe

From "Southern Living Bourbon & Bacon"


Recipe Introduction

"While deployed in Afghanistan, I wasn't allowed to drink bourbon, alas. But we could have a touch of whisky in a pie, and my friend Jocelyn's father regularly sent us his bourbon-pecan pie. Mr. Knight's pie was so good we savored every bite, remembering home and looking forward to eating it again with friends and family. I can't taste it today without thinking of the glory of America and comfort of Southern cooking."

List of Ingredients

◦  ½ cup butter
◦  3 large eggs
◦  1 cup dark corn syrup
◦  ½ cup granulated sugar
◦  ½ cup firmly packed brown sugar
◦  1 tsp fresh lemon juice
◦  1 tsp vanilla extract
◦  ½ tsp salt
◦  ¼ cup bourbon
◦  1 cup finely chopped pecans
◦  ½ cup coarsely chopped pecans
◦  1 (9-inch) frozen unbaked deep-dish piecrust shell, thawed
◦  1 cup pecan halves



Recipe

Preheat oven to 425° F.
Melt butter in small saucepan over low heat, swirling pan occasionally, about 2 minutes. Butter should foam and bubble and turn a light golden brown. Do not allow butter to burn. Set aside to cool.

Meanwhile, beat eggs at medium speed with an electric mixer until blended. Gradually stir in syrup, sugars, lemon juice, vanilla, and salt; beat until smooth. Add bourbon, stirring until blended. Fold in melted butter until combined. Stir in chopped pecans. Pour filling into piecrust, and arrange pecan halves on top.

Bake at 425° F for 10 minutes.
Reduce oven temperature to 325° F, and bake for 40 to 45 minutes or until set. Remove from oven, and cool on a wire rack.


Makes 6 to 8 servings