5 Tbsp butter
1 cup light brown sugar, packed
3/4 cup light corn syrup
1/2 tsp salt
18 oz pecan halves
2 1/2 Tbsp bourbon
2 tsp vanilla extract
3 eggs, beaten
- Procure one pie crust.
- Heat oven to 350 F. Place pecans on a cookie sheet and bake for 10 minutes, flipping the pecans halfway through.
- In a medium saucepan, combine butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute.
- Remove from heat and let cool 5 minutes. Slowly stir in eggs until smooth, being careful not to scramble them.
- Stir in the toasted pecans, bourbon, and vanilla, then pour the filling into the crust.
- Bake at 350 F in a pie pan on a cookie sheet, on the lower oven rack, for 40 minutes. The edges should be set, but the center slightly loose. Let cool before serving.