Payne’s Pantry: Easy bourbon pecan pie
Published 5:10 pm Wednesday, January 3, 2018
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
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!