This is a new twist on an old favorite of mine. As they say, everything is made better with age, and age is made better with booze.
Yield: 1 pie
1 cup light corn syrup
3/4 cup packed light brown sugar
2 tablespoons unsalted butter
1/4 cup bourbon
1 teaspoon vanilla
3 eggs, at room temperature
1 1/2 cups lightly toasted pecan halves
1 pie shell
- Preheat the oven to 325°F
- Prepare the filling. Put corn syrup and brown sugar in a heavy saucepan over medium heat and cook, stirring occasionally, until sugar dissolves. Remove from heat and add the butter, bourbon and vanilla. Let the mixture cool, then add the eggs and whisk until smooth.
- Fill and bake the pie. Arrange pecan halves on the bottom of the crust, then carefully pour the filling over them. Bake on center rack for 45 minutes, until filling is set, rotating the pan halfway through baking time.
- Serve with freshly whipped cream or ice cream.
Source: Grand Central Bakery, Seattle