I’m a firm believer that bourbon makes everything better! When I started making this pie a few years ago, I tried several different recipes I found online, then modified them into the way I like doing things.
CRUST
Just buy it. If you’re a veteran baker and have a great relationship with your rolling pin, more power to ya! But I’m just not that kinda girl. You can get a two-pack of frozen Pilsbury pie crusts for about $3. Must be DEEP DISH.
FILLING
- 1 Cup Karo Syrup
- 1 Cup Dark Brown Sugar
- 2 Tablespoon Butter
- 1/2 Teaspoon Sea Salt
- 1 Teaspoon Vanilla
- 3 Eggs
- 1 1/2 Cups Whole/Halved Pecans
- Bourbon: 2 Tablespoons – 1/4 Cup (depending on how much you like)
- Place frozen pie crust in oven at 350 degrees for 5-7 minutes.
*You don’t want the crust to cook, just firm it up a little so it doesn’t soak up the filling and get soggy. - Combine Karo syrup, brown sugar and butter in a medium sauce pan and heat to a simmer on medium-low. Stir constantly with a whisk.
- In a bowl, beat eggs lightly for about 30 seconds. Mix in vanilla and salt.
- Temper syrup mixture into eggs slowly.
- Fold in pecans and bourbon.
*Most recipes call for 2 tablespoons of bourbon… but where’s the fun in that? I use 1/4 cup, and my family loves it! Feel free to find a happy medium that suites you. - Pour filling into pie crust. Bake for about 40 minutes, until filling sets up.
*Place foil on edges of crust to prevent burning if necessary.
