Slap your momma Pecan Pie

We always have dessert at Thanksgiving at a friend’s house, so there is really no need to make it at home.  This year, Doug and I were home together for Thanksgiving so there was no need to make dessert as we would once again, go to the Shannon’s. When planning our menu, he looked over and noticed there was not a pie anywhere on the list.  I relented and said that I would make us “one” and which should I make? Pecan Pie hit the top of the list.  I have a good recipe, but I wanted a great recipe so I started looking and hit a good one.

I think one of the things I like best, is that the pecans are chopped up.  The whole big ones sitting so pretty on top do look lovely, but it’s hard to cut a slice down the middle of one of those and sometimes you get a whole pecan in your mouth and other times you just get the custard.  This recipe has you chop them up.  Problem solved!

Ingredients

1 deep dish pie shell, bought or made yourself

1 1/4 cups chopped pecans heated in the oven for no more than 3 minutes

5 tablespoons butter (salted) melted

1 cup brown sugar corn syrup

3 eggs beaten

1 cup sugar

2 tablespoons brown sugar

2 tablespoons bourbon

1/2 teaspoon salt – a must, don’t leave this out

1 teaspoon vanilla

Oven temperature: 350 – then- 325

Mix all ingredients together EXCEPT the pecans.  Place pecan pieces evenly in the bottom of the uncooked pie shell.  Pour mixture over the pecans distributing evenly.  Bake for 15 minutes at 350, the drop the temperature to 325 and bake an additional 25-35 minutes.  The pie is done when the very center is still a dot jiggly, not too jiggly, but not solid.  Cool on counter then in fridge.  It’s the best with fresh whipped cream.

This is really good.

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