Bourbon Pecan Pie

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  • pie crust (half recipe, bottom only)
  • flour to roll crust
  • 3 cups dry beans to serve as pie weights
  • 5 tablespoons unsalted butter
  • 1 cup light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 2 cups pecans, crushed and toasted under the broiler
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 3 eggs
  • a few unbroken pecan halves

Preheat the oven to 400 degrees.

Roll the crust on a floured surface, and place in bottom of a pie plate. Trim off the edges. Cover the crust with parchment paper, and fill the crust with dry beans.

Bake the pie shell on a middle rack in the oven for 25-30 minutes.

You can save the dry beans for use as pie weights. Discard the parchment paper.

Meanwhile, start assembling the filling.

Turn the oven temperature down to 350 degrees.

Melt the butter in a saucepan over medium, adding in the sugar, corn syrup and salt. Once it starts simmering cook one minute longer, then remove from the heat. Stir in the pecans, bourbon and vanilla extract. Beat the eggs in a separate bowl. After the filling has sat off the heat for five minutes, whisk in the eggs. Place the a few half-cashews on top of the pie.

Being certain that there is foil on a rack beneath the center rack, bake the quiche on the center rack of the oven for 40-50 minutes. Cool long enough that the pie is set, and no longer jiggling.

Can be served warm or cold.

Serves: 8

Preparation time: ~100 minutes