Southern Comfort: Irresistible Bourbon Pecan Pie Recipe

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place the unbaked pie crust in a 9-inch pie pan. Make sure it fits comfortably with some overhang. Trim excess dough and crimp the edges with your fingers or a fork for decoration.
3. In a mixing bowl, combine 1 cup of granulated sugar, 1 cup of light corn syrup, and 1/4 cup of melted unsalted butter. Use a whisk to mix until fully combined.
4. Add 3 large eggs to the bowl, one at a time, whisking well after each addition to ensure the mixture is smooth.
5. Stir in 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 2 tablespoons bourbon. Mix until all ingredients are evenly combined.
6. Place 1 1/2 cups of pecan halves into the pie crust, spreading them evenly.
7. Pour the prepared filling over the pecans in the pie crust. The pecans will float to the top naturally.
8. Carefully place the pie on the middle rack of the preheated oven. If the edges of the crust start to brown too quickly, cover them with a pie shield or strips of aluminum foil.
9. Bake the pie for 50 to 55 minutes, or until the filling is set and slightly puffed. It should not jiggle much when you gently shake the pie.
10. Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to set properly, which will make slicing easier.
11. Tip: For best results, allow the pie to cool for at least 2 hours before slicing. If you can, let it chill in the refrigerator for even cleaner slices.