INGREDIENTS:
9 inch unbaked pie crust
3/4 cup light corn syrup
3/4 cup light brown sugar
1 tbsp all purpose flour
2 eggs, room temperature
2 tbsp melted butter
1/2 tsp salt
1 tbsp vanilla extract
3 tbsp bourbon (optional)
2 1/2 cup chopped Dickey Farms pecans (roasted & salted preferred)
INSTRUCTIONS:
Preheat oven to 350°F
In a large bowl, whisk together light corn syrup, brown sugar, flour, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the pecans and stir to combine.
Transfer the pecan filling to the prepared pie crust, using a spatula to smooth the pecans into an even layer.
Bake for 30 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
Remove from oven and allow to cool for at least 2 hours in the fridge before serving.
Enjoy!
