Bourbon Pecan Pie
Ingredients:
* 3 extra large eggs
* 1c dark corn syrup
* 1tbsp molasses
* ~1/8c bourbon (I prefer Maker’s Mark or Bulleit Bourbons, and it’s what I keep on hand)
* 1/2c light brown sugar
* Half stick unsalted butter, melted
* 1tsp vanilla extract
* 1 vanilla bean pod (optional)
* 1 pre-made pie crust (find this in the refrigerated aisle near the butter)
* 2-2.5c chopped pecans
Method:
1. Preheat oven to 350
2. Place your pie crust in your pie dish, and crimp edge and lightly dock crust base and sides with a fork
3. Add pecans to pie shell, set aside
4. In a large bowl, whisk together the eggs, corn syrup, sugar, molasses, vanilla extract, and melted butter until well combined
5. If using the vanilla bean pod, on a cutting board make a slit down the side of the pod and gently scrape the seeds out with the blunt side of your knife, add to mixture and whisk gently to evenly distribute the seeds
6. Lastly, add bourbon and whisk, then gently pour over the pecans
7. Place directly on center rack and bake for 30min, the lightly cover with a piece of foil to prevent scorching and bake for another 30-40min.
Final Note:
* The pie should still jiggle slightly in the center when done, and will appear rounded. The pie will slowly collapse as it cools from the oven, this is totally normal!
