|Bourbon Pecan Pie|
1 Pillsbury Refrigerated Pie Crust
2 teaspoons, Bourbon
1/3 cup, packed Light Brown Sugar
1 teaspoon, Granulated Sugar
1 1/2 teaspoons, All-Purpose Flour
1 1/4 cups, Light Corn Syrup (I used Karo)
1 teaspoon, Pure Vanilla Extract
3 Large Eggs, plus 1 Egg-just the Egg Whites
2 tablespoons, Unsalted Butter
2 cups, Pecan Halves or Pieces
Let Pillsbury Pie Crust come to room temperature for 15 minutes and then place into glass or ceramic pie dish. Press sides and bottom firmly and crimp crust or design as you wish.
Preheat oven to 375 degrees.
Take 1 Egg, save the Egg Whites and beat gently with a fork. Using a small pastry brush dip it in the Egg Whites and run the brush gently over the crimped edge of the crust.
Take 1 teaspoon Granulated Sugar and gently sprinkle over the crimped crust.
Toast Pecans in large skillet for about 10-15 minutes. Make sure they do not burn. When you start to smell them they are toasted. Put aside to cool.
Melt Unsalted Butter on stove stop. Turn off as soon as it melts and let it cool.
In a large bowl, mix with handheld or stand mixer Light Brown Sugar, Flour, Corn Syrup, Bourbon and Vanilla Extract for a minute or two. Add Eggs one at a time and mix until well blended.
If you are placing Pecan Halves on top reserve 1/2 cup or so in a small bowl.
Using a spatula, stir in rest of the Pecans and melted Butter and fold gently.
Pour into pie shell.
Place remaining Pecan Halves on top of pie.
Place pie dish on a baking sheet.
Bake for 40-50 minutes until the filling has puffed up and the pie is golden brown.
After 15 minutes, place pie shield or cut strips of aluminum foil over the crimped pie crust so it does not burn.
Place pie on cooling rack and let it cool completely for 2 hours. Refrigerate for 2-3 hours before serving.