I hope everyone had a great Thanksgiving weekend! Mine was busy but fantastic. For this year’s Thanksgiving, I was in charge of the turkey, stuffing, dip, and desserts, which included a pumpkin cheesecake, two pecan pies, and two apple pies! Luckily, I only worked a half day the day before Thanksgiving–I rushed home to bake all the desserts before the night ended. Unfortunately, because I was in such a rush, I did not take as many pictures as I normally would.
After making Paula Deen’s Bourbon Pecan Pie a few years ago, I never bothered trying out a new pecan pie recipe! Since then, I have been making the same pie every year for holiday gatherings.
1 (9-inch) pie crust, unbaked
2 cups pecan halves
1 cup granulated sugar
3 Tbs unsalted butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 – 11/2 Tbs bourbon
Prepare the pie crust: Decorate the pie crust edges. Spread the pecan halves along the bottom of the pie crust.
Prepare the filling: Mix together the sugar, melted butter, dark corn syrup, eggs, and bourbon. Pour the filling evenly over the bed of pecans in the pie crust.
Bake the pie: Bake the pie at 375°F for 10 minutes. Lower the temperature to 350°F and bake for another 40 minutes, or until the pie is set. Allow the pie to cool before slicing.
Although I love all kinds of desserts, I consider pecan pie to be my favorite pie. I’ve had several pecan pies from various stores and bakeries, and this version is still my favorite to this day!