Bourbon Pecan Pie

When Stephen mentioned seeing a recipe in Garden & Gun that looked promising, I figured it would be a good chance for me to finally contribute to the blog. Stephen loves Bourbon and Pecan Pie so why not have both at once!

First off, I just want to put out there that I am not a seasoned baker therefore the first time I make something there are almost always mishaps or lessons learned.

Garden & Gun included a pie crust and pie filling recipe. My mother-in-law once told me she thought making your own pie crust wasn't worth it and that the frozen ones taste just as good. I'm sure others disagree. For the sake of time I just went with the frozen pie crust. First Lesson Learned: Should've bought the deep dish pie crust or scaled back on the pie filling because some of the filling seeped out while it was baking. (Luckily I had put the pie crust on a cookie sheet). We still haven't tasted it yet and even though the recipe called for baking an 1 hour 15 mins I baked for 1 hour and the pecans look a little dark. (might be a case of not knowing my oven :/ )

Bourbon Pecan Pie Filling
3/4 cup granulated sugar
1 1/2 cups dark corn syrup
1/2 tsp kosher salt
1 1/2 tsp all-purpose flour
3 large eggs
1 1/2 tsp vanilla
2 tbsp bourbon
1 1/2 tbsp melted sweet butter
1 3/4 cups pecans

Preparation:
Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell.

Preheat oven to 350° F.

Bake in preheated oven for 1 hour and 15 minutes (a toothpick inserted in center should come out relatively clean). Remove from oven and place on cooling rack, allowing pie to rest for 2 to 3 hours to set.