So, it's Thanksgiving and work is just a tad bit busy. And by busy I mean 1,000 pounds of stuffing and turkeys EVERYWHERE. I don't think I'm even going to want to look at a turkey for my own Thanksgiving meal. Luckily I managed to make 2 delicious bourbon pecan pies (I doubled the recipe) to bring to work and share with my wonderful, hard working co-workers. Actually, this is the second batch of pecan pies I made as the first was not up to snuff and I had to give it another go. But anyway, if you're in the market for a delicious, sweet, gooey, boozy, pecany pie, then search no more. End of story.
Bourbon Pecan Pie
1 9" pie shell, unbaked
4 eggs
1 cup brown sugar
1/2 cup corn syrup
2 Tb. butter, melted
1 tsp vanilla extract
2 Tb. bourbon
1/2 tsp. salt
8 oz. pecans (I prefer them whole, but you can chop them if you like)
Put a sheet pan in the oven and pre-heat to 400 degrees.
Whisk eggs until thoroughly mixed. Add the rest of the ingredients, except pecans, and mix completely. Stir in the pecans. Pour the mixture into the pie shell and place on the hot sheet pan in the oven. Reduce the heat to 350 degrees. Bake until the pie is set and lightly puffed, about 40 minutes. Let cool completely.
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