Bourbon and Browned Butter Pecan Pie

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 cup Corn syrup, dark

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/2 cup Brown sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 Nine inch pie crust

• Dairy

  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 1 tbsp Bourbon

• Other

  • 1 And half cups pecan halves

Found on savoryspicerack.com

Description

Ingredients

• ½ cup butter
• 3 eggs lightly beaten
• 1 and ½ teaspoons pure vanilla extract
• ½ teaspoon salt
• 1 cup dark corn syrup
• 1 tablespoon all purpose flour
• ½ cup brown sugar
• 1 tablespoon bourbon
• 1 and half cups pecan halves
• One nine inch pie crust

Directions

• Preheat oven to 350 degrees.
• Cover the pie crust edges with foil to prevent over browning the edges while cooking the pie.
• Brown the butter. (Tips on how to brown butter are in the video I shared in the post.)
• While the browned butter is cooling, mix together the eggs, vanilla, corn syrup, flour, sugar and bourbon.
• Once the browned butter is cooled, mix in the butter.
• Then, mix in the pecans.
• Bake the pie for 60 to 70 minutes or until the pie is firm or the center of the pie no longer appears jiggly. (Is jiggly a word?)
• Make sure the last 15 minutes of baking to remove the foil from around the pie crusts edges so that it browns a bit....