Bourbon Pecan Pie

Bourbon Pecan Pie
Serves 12 (small pieces of a rich pie)

1 pie crust (this recipe assumes a store bought crust)
1 cup pecan halves
1/2 cup light corn syrup
1/2 cup brown sugar
4 tablespoon melted unsalted butter
1 teaspoon vanilla extract
3 large eggs
1 tablespoon molasses
1.5 ounces bourbon

1. Preheat oven to 425. Line a glass 9" pie plate with the pie crust dough. Fold and pinch overhang to form a nice decorative crust.



2. Line pie shell with parchment paper or aluminum foil. Fill with dried beans or rice, and bake 15 minutes



3. Remove foil and beans, bake another 5-10 minutes, until golden brown.



4. Cool on a wire rack.
5. Coarsely chop 3/4 cup pecans.



6. In a large bowl, whisk together eggs, syrup, sugar, butter, vanilla, eggs and bourbon until blended. Stir in all pecans (chopped and halves.)



7. Pour filling into crust.



8. Bake 45-50 minutes, until the edges are set, but the center is still a little jiggly. Using an aluminum shield (or aluminum foil) will prevent excess browning of the crust.)

9. Cool on a wire rack completely.
10. Serve with whipped cream

Nutritional data:
Calories:     279
Fat:           16.3g
Sat fat:           5g
Chol:        66.4mg
Sodium:  125.2mg
Carbs:      31.5g
Fiber:         0.9g
Protein:      2.8g