Bourbon Pecan Pie w/ Pecan Crust


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Serves | Prep Time | Cook Time

Why I Love This Recipe

If you purchase pecan pieces for the crust, you will need to chop them a bit smaller. You can do this with a sharp knife, or use a small food processor or nut chopper.


Ingredients You'll Need

CRUST
-1/3 c finely chopped pecans
-2 TBS all-purpose flour
-1 refrigerated pie crust (from 15 oz box), softened as directed on box

FILLING
-3 eggs
-3/4 c packed brown sugar
-3 TBS all-purpose flour
-1 c dark brown corn syrup
-2 TBS butter or margarine, melted
-2 TBS bourbon
-1 1/2 c pecan halves

TOPPING
-3/4 c whipping cream
-2 TBS packed brown sugar
-1 tsp vanilla


Directions

Heat oven to 325?. In bottom of ungreased 9" glass pie plate, mix 1/3 cup chpped pecans and 2 tablespoons flour. Place pie crust over pecan mixture in pie plate as directed on box for One-Crust Filled Pie.


-In large bowl, beat aggs slightly with hand beater or wire whisk. Beat in 3/4 cup brown sugar, 3 tablespoons flour, the corn syrup, butter and bourbon until smooth. Stir in pecan halbes. Pour into crust-lined pie plate.


-Bake 15 minutes. Cover top of crust with foil to prevent excessive browning; bake 40-45 minutes longer or until filling is set and center of pie is puffed and golden brown. Cool completely on cooling rack, about 2 hours and 30 minutes.


-In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Servie pie topped with whipped cream.


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