Bourbon-Pecan Pie

Growing up in the South (Pensacola, Florida), pecan pie was very popular, especially around Thanksgiving and Christmas.  I personally love it.  This one is different with a touch of bourbon.  

3 eggs, lightly beaten

1 cup sugar

1/2 cup light corn syrup

1/2 cup dark corn syrup

1/3 cup unsalted butter, melted

2 tablespoons bourbon

1 teaspoon vanilla extract

1/4 teaspoon salt

1 unbaked 9 inch pie shell

1 1/4 cup chopped pecans

Preheat oven to 375 degrees.

Mix together the eggs, sugar, corn syrups, butter, bourbon, vanilla, and salt until well blended.

Using a fork, prick the sides and bottom of the pie shell at 1/2 inch intervals.  Spread the pecans on the bottom of the pastry and pour the egg-syrup mixture over them.  Bake for 30 to 40 minutes, until just set but still slightly loose in the center.  The pie will finish setting as it cools.

Remove from the oven, and cool on a cooling rack before serving.