Bourbon Pecan Pie

Every Holiday the desserts become the most memorable part of our family meal, and this pie recipe is always the favorite whenever it's served. The recipe is basic and easy enough to whip together for those last minute invitations and this writer has also doubled the recipe for pot luck dinners, baking it in a 13x9 inch pan.

Bourbon Pecan Pie
(Preheat oven to 325 degrees F.)

Crust
1/3 cup finely chopped pecans
2 tablespoons all-purpose flour
1 refrigerator pie crust, softened and prepped as indicated on box

Filling
3 eggs
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 cup dark corn syrup
2 tablespoons butter or margarine, melted
2 tablespoons bourbon
1 1l/2 cups pecan halves

Topping
3/4 cup whipping cream or prepared whipped topping
2 tablespoons brown sugar (packed)
1 teaspoon vanilla

In the bottom of an un-greased 9 inch glass pie plate mix l/3 cup chopped pecans with 2 tablespoons flour, then place the prepared pie crust over the mixture. Crimp edges of crust or make design with fork.

Beat eggs slightly then add in all filling ingredients (except the pecans) until smooth. Stir in pecans. Pour into the prepared pie crust.

Bake 15 minutes, then cover the top of pie loosely with foil to prevent burning. Bake for 40=45 minutes or until filling is set and center of pie is puffed and golden brown. Cool completely on cooling rack.

In a chilled bowl beat the topping ingredients with mixer till soft peaks form. If using prepared tub of whipped topping simply stir in brown sugar and vanilla. Serve with pie.

(The alcohol of the bourbon bakes out with the heat of the oven, but the flavor remains to enhance this pie).

This is Yummers! This writer knows this will become a family favorite at your gatherings, just as it is at mine. Enjoy!