Bourbon Pecan Pie
A touch of bourbon makes a delicious difference in this Bourbon Pecan Pie!
- 1 Diamond of California Pecan Pie Crust
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- ½ cup dark corn syrup
- ½ tsp coarse sea salt
- 2 tbsp bourbon
- 3 large eggs
- 2 cups pecan halves coarsely chopped
Preheat the oven to 350°F (177°C).
Add the sugars, butter, corn syrup, salt, eggs, and bourbon to a large mixing bowl, and whisk until well combined. Add the pecans and stir until well coated.
Pour filling into crust and bake for 40-45 minutes, or until the top is lightly browned. Allow pie to cool before slicing & enjoying. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Calories: 524kcal | Carbohydrates: 60g | Protein: 6g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 309mg | Potassium: 185mg | Fiber: 3g | Sugar: 48g | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg