Kansas City Bourbon Pecan Pie

Ingredients

• 1 unbaked 9-inch pie crust
• 3 large eggs
• 1 cup light corn syrup
• ¾ cup packed brown sugar
• 4 tbsp melted butter
• 2 tbsp bourbon
• 1 tsp vanilla extract
• ½ tsp kosher salt
• 2 cups toasted pecan halves
• Whipped cream for serving

Instructions

1. 1

   Heat the oven to 350°F. Fit the crust into a pie plate, crimp the edge and chill for 15 minutes.

2. 2

   Toast pecans for 6–8 minutes until fragrant, then cool. Reserve a handful of attractive halves for the top.

3. 3

   Whisk eggs, corn syrup, brown sugar, butter, bourbon, vanilla and salt until smooth; fold in pecans.

4. 4

   Pour into the crust and arrange reserved pecans on top. Bake 50–60 minutes, shielding the crust if it browns too quickly.

5. 5

   The edges should be set with a slight wobble in the center. Cool at least 3 hours before slicing and serve with whipped cream.