Decadance at its finest: Southern Pecan Pie

I have mentioned before that we are hosting Thanksgiving for the first time this year. I am so excited, but being a bit of a perfectionist can prove to be challenging when hosting twelve people. So I have been testing out various recipes in order to perfect some staple dishes for the dinner.

I have made several different Pecan Pies over the last few years, some too moist, too dry and one that had WAY too many pecans- hard to believe, but seriously overloaded. After a few failures I have landed on the recipe with a little tweaking of my own!

This version is the perfect mix of pecan, filling and just a little kick of Bourbon!

Southern Pecan Pie Ingredients:

1 pie crust (Oliver makes the pie crust, but you can buy refrigerated ones as well)

4 large eggs

1 1/2 cups firmly packed light brown sugar

1/2 cup melted butter cooled to room temperature

1/2 cup granulated sugar

1/2 cup chopped pecans

1 1/2 cups of pecan halves

2 tablespoons all- purpose flour

2 tablespoons milk (I used 1%)

1 teaspoon of bourbon

1/2 teaspoon of vanilla 

Preheat your oven to 325

 

Whisk eggs until foamy, then add in brown sugar, butter, granulated sugar, chopped pecans, flour, milk, bourbon & vanilla. Pour into pan with pie crust and add pecan halves on top. Bake for 30 minutes at 325 degrees, then reduce temperature 300 degrees and bake for an additional thirty minutes. Turn oven off and let pie stand in oven for two hours to allow pie to settle.

I hope you enjoy this recipe and incorporate it into your next gathering :)