Ingredients

• 1 prepared pastry dough for 9-inch pie
• 2 cups pecan halves
• 1 cup light brown sugar
• 0.5 cups butter
• 0.5 cups white sugar
• 0.5 cups light corn syrup
• 3 tablespoons all-purpose flour
• 2 tablespoons milk
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 0.5 teaspoons salt
• 3 large eggs , whisked

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
3. 3 Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
4. 4 Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
5. 5 Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
6. 6 Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
7. 7 Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
8. 8 Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

Nutrition per serving