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Categories:Viewed: 11 - Published at: 10 months ago
Ingredients
- 2 9-inch unbaked pie crusts
- 6 large eggs
- 1 1/4 cup dark corn syrup
- 1 1/4 cup dark-brown sugar
- 1/4 cup butter
- 1 tbsp pure vanilla extract
- 2 tbsp good-quality bourbon
- 2 cup pecans, chopped
- 2 cup pecan halves
Method
- Place both unbaked pie crusts on top of one another.
- Roll out dough to 13 inch round.
- Place pie crust in a spring form cake pan pushing the crust into the corners and leaving excess.
- Freeze for 30 minutes.
- Preheat oven to 400AF.
- Whisk together eggs, syrup, and sugar in a large bowl until smooth.
- Whisk in butter, vanilla, and bourbon.
- Stir in chopped pecans.
- Pour filling into shell and arrange pecan halves in circles working from the edge to the center.
- With a sharp knife, trim the excess crust so that it lines up with the pecans.
- Tent the dish and bake for 50 minutes.
- Remove tent and bake for an additional 10 minutes to toast the top.
- Ensure filling is set, if more time is needed place tent back on pie before returning to oven.
- Let cool for at least 2 hours but I typically make this a day ahead.
