- 8
Ingredients
- 1 9-inch pie crust
- Flour for dusting
- 6 Tablespoons unsalted butter
- 1 1/4 cups packed light brown sugar
- 3/4 cup light or dark corn syrup
- 2 teaspoons pure vanilla extract
- 1 to 2 Tablespoons Bourbon
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups pecan halves(1/2 pound), divided
Preparation
Step 1
1. Preheat oven to 350F with a baking sheet on middle rack.
2. Place a cup of pecan halves in the oven and toast for 5-7 minutes. Remove from oven, chop and set aside.
3. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes(or freeze 10 minutes).
4. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. remove from heat and whisk in corn syrup, vanilla, Bourbon and salt. Lightly beat eggs in a medium bowl, then whisk in to corn syrup mixture.
5. Put toasted, chopped pecans on the pie crust. Stir another half of a cup pecans into the filling. Pour filling into crust. Arrange remaining 1 cup pecans in a decorative pattern on top of the filling. Bake until filling is set, 50 minutes to 1 hour. Cool completely.