Ingredients

• 5 tablespoons unsalted butter
• 1 cup light brown sugar (packed)
• 3/4 cup light corn syrup
• 1/2 teaspoon salt
• 2 cups chopped, toasted pecans
• 2 tablespoons liquor (bourbon, whiskey, scotch)
• 2 teaspoons vanilla extract
• 3 eggs, lightly beaten

Instructions

1. Make the filling base - In a medium saucepan, combine butter, brown sugar, corn syrup, and salt. Boil over medium heat, stirring constantly. Boil for 1 minute.

2. Add nuts and flavorings - Remove from heat and stir in nuts, vanilla, and bourbon. Allow to cool for 5 minutes.

3. Prepare crust - While making the filling, make sure your pie crust is baking.

4. Add eggs - Once filling has cooled for 5 minutes, whisk in the beaten eggs until smooth.

5. Pour and bake - Pour filling into hot crust. Bake at 350°F for about 40 minutes, until sides are firm and golden. The center can be soft.

6. Cool and serve - Take out and serve with ice cream after cooling.

Tips

• Toast the pecans beforehand for extra flavor.
• The center should still have a slight jiggle when done.
• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.