This is my favorite Pecan Pie of all time. I have made this with Makers, JD, and WT. I think the WT is the best.
Bourbon Pecan Pie
Original recipe by Melissa Myren (friend from our days in Pocatello)
1½ cups corn syrup (I use white karo)
½ cup granulated sugar
¼ cup butter
1 cup pecans (I use more)
3 slightly beaten eggs
1 tsp. vanilla (real)
2 Tbsp. Wild Turkey (if using stronger flavored bourbon do not “accidently” add any extra)
1 single pastry crust
Preheat oven to 375.
Prepare pastry crust, put in pie tin and store in refrigerator until needed. Do not prick holes in it.
In saucepan mix corn syrup, sugar & butter and bring to a boil. Boil gently (uncovered) for 5 minutes. Cool slightly until it is warm or you can stick your finger in it without getting burned.
Place pecans in the bottom of the pie shell. They should at least cover the bottom of the pan.
In bowl combine eggs, vanilla & bourbon and mix together. Slowly pour cooled syrup mixture into eggs and beat well. Pour over pecans in pie shell.
Bake at 375 for 30-35 minutes until knife comes out clean.
Good served with vanilla ice cream or bourbon flavored real whipped cream.
-Don