Bourbon Pecan Pie: aka Douglas’ Dark Rum Pecan Pie
By Paula DeenJUMP TO RECIPE
- 1 cup sugar
- 3 tablespoons melted butter
- 1/2 cup dark corn syrup
- 3 large beaten eggs
- 1 1/2 cups pecan halves
- 2 tablespoons good quality bourbon
- 1 (9 inch) unbaked deep dish pie shell
Preheat the oven to 375 °F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 °F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.