Lovin' Pecan Pie

My youngest came home from college for Thanksgiving this year, and we were deciding what to make for after dinner desserts. She said "let's try a pecan pie" I like pecan pie, so I said "OK".  Off to the kitchen we went and to our surprise, for being first time pecan pie bakers, we made this delightful, not too sweet, full of alot of pecans and yummy goodness, beauty of a pie!

Recipe below.

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 We started with lots and lots of pecans, some orange zest, a little of the good stuff- Jim Beam Bourbon- eggs, light and dark Karo, vanilla, butter, salt and light brown sugar.

 This is the egg, sugar, butter, pecan mixture.

 There are chopped pecans in the egg mixture, lay down some coarsely chopped pecans in the bottom of the crust, and then toast some halved pecans for decorating the top.  I told you, there are alot of pecans, 2 1/2 cups!

 Pretty pattern of toasted pecans on top, and then it's ready to bake.  When it's done you have a gooey on the bottom, crunchy on the top, best flavored pecan pie you'll ever eat!

 Up close and personal with the pie.  It's so good, and not too sweet like some pecan pies.

Easy Pecan Pie

Ingredients

1 pie crust for a 9" pie, homemade or store bought,

keep in the refrigerator until the filling is prepped

Filling

3 eggs, at room temperature

3/4 cup light corn syrup (Karo)

2 tablespoons dark corn syrup (Karo)

3/4 cup light brown sugar

3 tablespoons melted butter

pinch of salt

1/2 teaspoon vanilla

2 tablespoons bourbon

1/2 teaspoon orange zest

1/2 cup finely chopped pecans

1 cup coarsely chopped pecans

1 cup pecan halves

Directions

Preheat oven to 350 degrees.  

Heat a large dry frying pan over medium high heat.  Arrange pecan halves in a single layer, toast until fragrant, stirring often.  It only takes a few minutes, be careful not to burn them.

In a medium bowl, beat the eggs with a mixer on medium low.  Add the light and dark corn syrup, brown sugar, melted butter, salt, vanilla, bourbon, orange zest and finely chopped pecans. Mix until completely combined.  Spread the coarsely chopped pecans evenly in the bottom of the pie crust.  Pour the liquid mixture over the pecans and arrange the toasted pecan halves in a pattern on top.

Place the pie on a baking sheet and bake for about 1 hour (as always all oven temperatures are different), or until the mixture is set and firm, not jiggly.  Remove from oven, let cool on a wire rack.

Makes 8 servings.