Let’s face it, Thanksgiving is a time of indulgence. I love to bake and my family loves pie. So for Thanksgiving I always make at least three – a pumkin, pecan and some kind of apple. This is my pecan pie that started with my mother’s recipe and then I tweaked over the years. While I never was able to come close to my mother’s apple pie, my pecan is actually better. But please don’t tell her – it’s our secret!
Bourbon Pecan Pie
Yield: One 9-inch pie
1 9-inch unbaked pie crust (I use the Crisco recipe)
3 large eggs, lightly beaten
1/2 cup dark corn syrup OR 1 cup of Golden Syrup to replace all of the corn syrup
1/2 cup light corn syrup
1/4 cup dark brown sugar’1/4 cup canola oil
2 slightly round Tablespoons all-purpose flour
1 teaspoon vanilla
1+ Tablespoon good Kentucky Bourbon
1 cup pecans broken up
About 1 cup pecan halves and large pieces
- Preheat oven to 350 degrees F.
- Place dough in a 9-inch fluted tart pan or a 9-inch pie plate
- Mix all of the ingredients together except for the pecan halves and large pieces
- Carefully pour into the pie shell and arrange the pecan halves and large pieces over the top in an attractive random pattern
- Place the pie plate or tart pan on a baking pan to catch any spills and place in the oven. Bake for about 75 minutes. There should still be a slight jiggle when you carefully move the pie/tart plate. Turn off the oven and leave the pie in the oven with the door ajar for 10 minutes.
- Cool thouroughly on a cooling rack before cutting. This can be made a day ahead. Serve plain or with some fresh whipped cream or vanilla ice cream.