INGREDIENTS

INSTRUCTIONS

FILLING
Prepare and chill the dough.
For the filling, combine corn syrup and sugar in saucepan and stir to mix.
Place over low heat and bring to a boil, without stirring. Remove from
heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to
break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture,
being careful not to over mix. Allow to cool while preparing bottom crust.
Preheat oven to 350 degrees and set a rack in the lowest level. For the
bottom crust, lightly flour the work surface and the dough and roll it to a
12-inch disk. Fold the dough in half and place it in the pan; unfold the
dough and press it firmly into the pan. Trim away all but 1/2-inch excess
dough at edge of pan. Fold dough under and flute edge.
Arrange pecans in crust. Skim foam from top of filling (or the top will
have an unattractively mottled surface) and pour over pecans. With the back
of a fork, press the pecans down into the filling so that they are
immersed.
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.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW # CL9232
Converted by MM_Buster v2.0l.

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”