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Payne’s Pantry: Easy bourbon pecan pie

By Anne Payne

Hey, don’t worry, the bourbon cooks out, so no one is getting drunk!  It just has some robust flavoring.

Equipment and ingredients:

Equipment – cookie tray, foil

Ingredients –

1 frozen and unbaked Mrs. Smith’s deep-dish crust (the best of the frozen unbaked)

1/4 c butter, softened

1/2 c sugar (I use Imperial in plastic, resealable bag.)

3 eggs (large or jumbo)

1 1/2 c light or dark corn syrup (I use Karo’s.)

2-3 Tbsp bourbon

1-2 tsp vanilla

2 cups pecan halves (I used Bucky’s brand, believe it or not, and they were great.)

Preheat oven to 350 degrees.

Cover cookie tray with heavy-duty foil to help with pie spills.

Beat butter in large bowl with electric mixer at medium speed until creamy.  Add sugar and beat 3 minutes or until fluffy.

Add eggs, one at a time, beating well after adding each egg.

Then, add corn syrup, bourbon, and vanilla, beating until well blended.  Pour blended mixture into frozen crust.  Place all pecan halves, all 2 cups, on top of crust, spread out over entire surface.

Bake on lower oven rack for 65 minutes.  Filling will be puffy. Cool thoroughly on a rack. Serve at room temp., or cover and refrigerate at least 24 hours.  However, once everyone sees the pecan pie, good luck keeping it from not being eaten!