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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 9 |
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Adapted from a recipe by Paula Deen. This is my son's favorite pie. Ingredients:
1 cup sugar |
2 tablespoons butter, melted |
1/2 cup dark corn syrup |
3 large eggs, beaten |
1 1/2 cups pecan halves |
1/2 pecan pieces |
2 tablespoons bourbon |
1 (9 inch) pie crusts, unbaked |
Directions:
1. Toast the pecans in the oven at 375 degrees. Finely chop the 1/2 cup pieces, but leave the halves.
2. In a medium bowl, stir together the sugar and melted butter.
3. Add the corn syrup, eggs, bourbon and chopped pecans. Stir well.
4. Pour half the liquid into the pie shell, then lay out the pecan halves, and top with remaining liquid.
5. Bake 10 minutes at 375 degrees, then lower the temperature to 350 degrees and continue baking for an additional 25 minutes (or until set).
6. Remove from over and cool on wire rack.
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