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

Ingredients

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

Directions

1. Preheat oven to 350 degrees F.
2. Place dough in a 9-inch fluted tart pan or a 9-inch pie plate
3. Mix all of the ingredients together except for the pecan halves and large pieces
4. Carefully pour into the pie shell and arrange the pecan halves and large pieces over the top in an attractive random pattern
5. 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.
6. 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.