Easy Bourbon Pecan Pie

Name: Easy Bourbon Pecan Pie
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 10 servings.
Ingredients: 12 ounces toasted pecan halves, divided; 4 large Nellie’s Free Range Eggs, room temperature; 1/2 cup packed dark brown sugar; 1/4 cup sugar; 1 cup dark corn syrup; 8 tablespoons unsalted butter, melted; 1/4 cup bourbon; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 sheet refrigerated pie crust; Vanilla ice cream, optional

Crunchy, chewy, not too sweet and simple to make...just what you want in a pecan pie. The bourbon flavor is very mellow, not overpowering.—Nick Iverson, Denver, CO

Ingredients

12 ounces toasted pecan halves, divided
4 large Nellie’s Free Range Eggs, room temperature
1/2 cup packed dark brown sugar
1/4 cup sugar
1 cup dark corn syrup
8 tablespoons unsalted butter, melted
1/4 cup bourbon
2 teaspoons vanilla extract
1/4 teaspoon salt
1 sheet refrigerated pie crust
Vanilla ice cream, optional

Directions

In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next five ingredients and chopped pecans.
Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes.
Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.

Test Kitchen tips

Dark brown sugar adds a nice caramel flavor to the pie. Don't worry if you only have light brown sugar; you'll get less caramel flavor but more bourbon flavor.

While we love pecans paired with bourbon, don't let that stop you from trying this with other nuts. Almonds and hazelnuts would work nicely.