Pecan Pie Recipe

Preheat the oven to 350°.

Form the pie crust to a pie tin or shell and place in the freezer until ready to use.

In a large bowl whisk the eggs until they are scrambled and smooth.

Next, add in the syrup, brown sugar, butter, vanilla, and bourbon and whisk until completely mixed in and very smooth. There should be no lumps at all.

Add in ¾ of the pecans and fold in using a rubber spatula or you can gently whisk them in.

Remove the pie shell in the tin from the freezer and pour the pecan pie filling into the pie shell. Scrape all if using a rubber spatula.

Using the remaining 1 cup of pecans, or more, decorate the top of the pie in your desired fashion.

Bake in the oven on the middle rack at 350° for 75-90 minutes or until the pie shell is lightly browned and the center is firm and it reads 200° internally.

Remove from the oven and add it to a rack and cool it completely until it reaches room temperature.