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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is the quintessential Southern dessert, enhanced with a little bourbon and cinnamon. Ingredients:
1 prepared unbaked 9-inch pie crust |
1 cup light karo syrup |
3/4 cup firmly packed light brown sugar |
6 tablespoons unsalted butter |
3 large eggs |
1 pinch salt |
2 tablespoons bourbon |
1 teaspoon vanilla extract |
1/2 teaspoon cinnamon |
2 cups pecan halves or 2 cups pecan pieces |
Directions:
1. Preheat oven to 350ºF.
2. Melt Karo syrup, brown sugar, and butter together in a saucepan over medium low heat, stirring occasionally, until the sugar is dissolved. Remove from heat.
3. Place eggs in a mixing bowl and beat until broken up.
4. Slowly whisk the syrup mixture into the eggs.
5. Add the salt, bourbon, vanilla extract, and cinnamon; whisk until thoroughly combined.
6. Stir in pecans, making sure all the pecans are completely immersed in the liquid.
7. Pour filling into the prepared pie shell.
8. Bake for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center.
9. Cool the pie on a rack and serve warm or at room temperature.
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