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Easy Bourbon Pecan Pie

TOTAL TIME: Prep: 10 min. + freezing Bake: 1-1/4 hours YIELD: 10 servings.
This pie has a mellow bourbon flavor that's not too strong and not too sweet. And it is easy, crunchy and chewy—just what you want in a pecan pie. —Nick Iverson, Denver, Colorado

Ingredients

  • 12 ounces toasted pecan halves, divided
  • 4 large 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

  • 1. In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next 5 ingredients and chopped pecans.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 piece: 600 calories, 41g fat (11g saturated fat), 103mg cholesterol, 221mg sodium, 56g carbohydrate (43g sugars, 3g fiber), 7g protein.

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