2 cups pecan halves or pieces (or 1 cup halves and pieces and 1/2 cup ground pecans)
1 deep dish pie crust, unbaked
1 (9-inch) glass pie pan
To make filling, combine corn syrup and sugar in saucepan and stir to mix. Remove
from heat, add butter and allow butter to melt.
In a mixing bowl, whisk eggs until liquid and whisk in salt, bourbon, cinnamon and vanilla extract.
Whisk in syrup and butter mixture, being careful not to over-mix. Allow to cool. (If you are making
a crust, do so now, while the filling cools.)
Set oven rack at the lowest level of the oven and heat to 350 degrees F.
Arrange pecans in crust. Skim any foam from top of filling (or the top will have
an unattractively mottled surface), and pour over the pecans. With the back of a
fork, press the pecans down into the filling so that they are covered.
Bake the pie for about 45 minutes, until the crust is baked through and the filling
is set and well puffed in the center.
Cool the pie on a rack and serve warm or at room temperature with vanilla ice cream.
Posted by Shellbob65 at Recipe Goldmine April 2001.