For all pecan pie lovers, try this Bourbon Pecan Pie for a bit of indulgence. The bourbon adds a nice mellow smoky flavor and takes this pie to a new level of deliciousness.
Prepare the pie crust. If making your own. Roll out the dough and place in a 9" pie plate, crimp the edges. Make sure this is not a deep dish pie plate.
In a large bowl lightly beat the eggs, then add the sugar, corn syrup, melted butter, vanilla, bourbon, and salt; stir well until the mixture is combined.
Stir in the pecans then pour the mixture into the prepared pie crust.
Bake for 55-65 minutes. The pie should be almost completely set but still bounce bake in the center.
All the pie to cool for 2 hours on a wire rack. Sprinkle with flaky sea salt before serving, if desired.
Cover the pie with plastic wrap and store it in the refrigerator for up to three days.
Notes
You can make a homemade pie dough or a store-bought pie dough will work for this recipe.As the pie bakes check the color to make sure it's not getting too dark. You can cover the pie with a sheet of foil to keep it from getting too dark.This pie can be made without the bourbon or you can substitute whiskey instead of bourbon.I prefer using chopped pecans over whole pecans in this pie for easier cutting. If you do buy whole pecans, chop them on a cutting board before adding them to the filling.