Bourbon Pecan Pie (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1 (9-inch) deep-dish frozen pie shell |
3 eggs |
5 tablespoons butter, at room temperature |
1 cup packed brown sugar |
3/4 cup caramel sauce |
2 tablespoons bourbon |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
pinch salt |
1 1/2 cups pecan halves, toasted |
Directions:
1. Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet.
2. In a large bowl, beat together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing.
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