Bourbon pecan pie

November 15, 2006

Makes one 9-inch pie

1/2 cup (4 tablespoons) unsalted butter, at room temperature 1/4 cup granulated sugar 1 cup dark corn syrup 1/4 teaspoon salt 1 tablespoon bourbon 3 eggs, lightly beaten 1 cup chopped pecans 1 unbaked 9-inch pie crust (see above recipe)

1. Set the oven at 375 degrees.

2. In an electric mixer, cream the butter and sugar. Gradually add the corn syrup, salt, bourbon, and eggs, beating each addition until thoroughly blended.

3. Sprinkle the pecans into the bottom of the unbaked crust. Pour filling mixture over the pecans. (The nuts will rise to the top while baking.)

4. Bake the pie for 35 to 45 minutes, or until the top is firm and middle has begun to set. The pie will firm as it cools, so do not overbake. Adapted from Neal Fisher