Kentucky Pecan Pie

Dark corn syrup, toasted local pecans, and a generous splash of Kentucky bourbon in a flaky all-butter crust. The most requested dessert at every Kentucky table.

Ingredients

• 1 unbaked 9-inch pie shell (homemade or store-bought)
• 1½ cups pecan halves, lightly toasted
• 3 large eggs, beaten
• 1 cup dark corn syrup
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 3 tbsp Kentucky bourbon
• 3 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• ¼ tsp salt
• Vanilla ice cream or lightly sweetened whipped cream to serve

Instructions

1. 1

   Toast pecans: Spread pecans on a baking sheet and toast at 350°F for 7 minutes until fragrant. Let cool.

2. 2

   Make the filling: Whisk together eggs, corn syrup, both sugars, bourbon, melted butter, vanilla, and salt until fully combined and smooth.

3. 3

   Assemble: Arrange toasted pecan halves in a single layer in the unbaked pie shell -- face up looks beautiful. Slowly pour filling over the pecans so they float to the top.

4. 4

   Bake: Place pie on a baking sheet (to catch drips). Bake at 350°F for 50-60 minutes. The center should have a slight jiggle but not be liquid when you shake it. Edges will be set.

5. 5

   Cool completely: Remove from oven. Cool on a wire rack for at least 2 hours before slicing -- the filling needs time to set firm. Serve at room temperature with ice cream.