Bourbon Pecan Pie

Makes one 9-inch pie

• 2 cups pecan halves, 1 1/2 cups roughly chopped
• 1 cup granulated sugar
• 4 tablespoons unsalted butter, melted and cooled
• 1 cup light corn syrup
• 3 large eggs
• 1 tablespoon bourbon
• 1/2 teaspoon salt
• 1 prepared pie crust, unbaked

Directions

Reserve 1/2 cup of the pecan halves and roughly chop the rest. Place the pecans in an even layer on a baking sheet and toast is a 350 degrees F oven for 6 to 8 minutes, until fragrant. Now is not the time to answer the phone. Any distraction will result in burnt pecans.

Set the toasted pecans aside and prepare your crust. Roll the dough into a round, approximately 1 inch larger than your pie pan. Roll and crimp the edges of your crust. Chill the crust in your refrigerator while you prepare the pecan pie filling.

In a medium bowl, mix together the sugar, melted butter, corn syrup, eggs, bourbon, and salt. Pour the mixture into the chilled pie crust and place on the middle rack of your 350 degrees F preheated oven.

Bake the pie for approximately 30 minutes, until the center is set, but not firm. You'll want to watch your crust to be sure it doesn't become too brown. If necessary, cover the edge of the pie with a square of foil that has a circle cut out of the center.

Serve your pie with sweetened whipped cream, substituting 1 teaspoon of bourbon for vanilla extract.