I love pecan pie.  It takes me back to Thanksgivings spent with my dad’s family in Birmingham, Alabama.  All the family gathered around a huge table, everyone talking at once, the kids running this way and that.  That’s the Holidays and I love the memories of those times.  We would drive all night long just to get there in time for Thanksgiving dinner, but it was worth it.

This is my grandmothers Southern Pecan Pie recipe.  I just kicked it up a bit with some bourbon because you know the holidays!  If you happen to not care for bourbon, just omit it from the recipe.  It is still the best pie you will ever taste.

Southern Bourbon Pecan Pie

1 – 9 in pie shell

3 eggs

2 T butter, melted

1 T bourbon (optional)

1/2 t salt

1/2 t cinnamon

1 t vanilla

1 c light corn syrup

1 c granulated sugar

2 c pecan halves

In a medium bowl, mix together the eggs, butter, bourbon, salt, corn syrup, vanilla, and sugar.  Mix until well blended.  Pour in the pecans and give it another stir.  Pour into the pie shell.  Bake at 350 degree F for 1 hour or until the internal temperature measures 200 degrees F.  Remove from the oven and allow to completely cool.  Then refrigerate.

Note:  If you are wanting a “fancy” pie, just arrange the pecans in your pie shell then carefully pour the egg and sugar mixture over it so you don’t disturb the arrangement.  It will bake like that and be beautiful.