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Tipsy Pecan Pie

  • 1 9” unbaked pie shell
  • 1 1/4 pecan halves
  • 1/4 cup bourbon
  • 1 cup light brown sugar
  • 2 T flour
  • 1 T butter
  • 1 cup dark Karo syrup
  • 1/4 tsp vanilla
  • 3 well beaten eggs
  • 1/4 tsp salt

Mix pecans and bourbon together. Set aside until pecans absorb most of the bourbon. Mix sugar and flour. Beat in butter until well absorbed. Add syrup, eggs, and salt and beat well. Add bourbon pecans and stir. Pour into pie shell. Cover edge of pastry with aluminum foil strips to prevent excessive browning. Bake at 325 degrees for 1 hour. Remove foil and continue baking until pie is set (about 20 more minutes.)


Tags

Pecan Pies