Bourbon Pecan Pie

Ingredients

• 3 eggs
• 3/4 cup muscovado sugar or light brown sugar
• 1/4 cup dark molasses
• 1 cup light corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 1-2 tablespoon bourbon (amount to taste)
• 1 cup coarsely chopped pecans
• 50-60 pecan halves (to top pie)
• 1 (9 inch)  pie crusts (refrigerated ready-to-bake or homemade)

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Blind bake the crust: allow pie crust to reach room temperature.

3. 3

   Line 9" pie pan with crust; fold excess dough over around edges and flute.

4. 4

   Prick crust bottom & sides with a fork and chill pie crust for 30 minutes.

5. 5

   Line crust with parchment and fill with pie weights (or dry beans) and bake for 10 minutes. Remove and let cool while preparing filling. Remove pie weights and parchment.

6. 6

   Prepare the filling: beat eggs lightly in a large bowl.

7. 7

   Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.

8. 8

   Stir in the chopped pecans.

9. 9

   Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.

10. 10

    To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust & center comes out clean.

11. 11

    Cool on a trivet or wire rack.