March 14th was Pi Day! Being the nerd that I am, how could I let the date pass without making pie? I don’t really making fruit pies, because I am not a fan of cooked fruit (I know, I’m a weirdo). But, this pecan pie is always a hit when I make it. And, while certain scandals that came to light have made me dislike her as a person, I’ve got to admit that Paula Deen can make a good pie.
Bourbon Pecan Pie
(adapted from recipe on Food Network)
- 1 9-inch unbaked deep dish pie crust
- 1 cup sugar
- ½ cup dark corn syrup
- 3 large eggs
- 4 tbsp salted butter, melted
- 2 cups pecan halves
- 3 tbsp bourbon
- ½ tsp vanilla extract
Pre-heat the oven to 375° F
In a medium bowl, mix the sugar and melted butter until combined. Add the corn syrup and stir until incorporated. Add the eggs, one at a time, beating well after each addition. Add the bourbon and vanilla extract, and then stir in the pecan halves.
Pour the mixture into the unbaked pie shell, and place on a cookie sheet. Bake for 10 minutes, then lower the oven temperature to 350° for 25-35 minutes until the pie is set. Remove from oven and cool completely on a wire rack.
I like my pecan pie warm, but leftovers should be refrigerated. You can reheat in the microwave by the slice. Enjoy!