Bourbon Pecan Pie
By Julia Reed · 1 hour · 8 servings
A recipe by Julia Reed from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏱️ Total time: 1 hour
- 🍽️ Servings: 8
Ingredients
- 3 eggs, lightly beaten
- 1 cup granulated sugar
- ½ cup light corn syrup
- ½ cup dark corn syrup
- ⅓ cup unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 unbaked 9-inch pie shell (see recipe)
- 1 ¼ cups coarsely chopped pecans
Directions
- Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
- Prick the sides and bottom of the pie shell with a fork at ½-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
- Place on a rack to cool slightly.
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