Bourbon Pecan Pie

• 3 eggs
• 3/4 cup muscovado sugar or 3/4 cup light brown sugar
• 1/4 cup dark molasses
• 1 cup light corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 -2 tablespoon Bourbon (amount to taste)
• 1 cup coarsely chopped pecans
• 50 -60 pecan halves (to top pie)
• 1 (9 inch) pie crusts (refrigerated ready-to-bake or homemade)

1. Preheat oven to 350u0b0F.
2. Blind bake the crust: allow pie crust to reach room temperature.
3. Line 9" pie pan with crust; fold excess dough over around edges and flute.
4. Prick crust bottom & sides with a fork and chill pie crust for 30 minutes.
5. Line crust with parchment and fill with pie weights (or dry beans) and bake for 10 minutes. Remove and let cool while preparing filling. Remove pie weights and parchment.
6. Prepare the filling: beat eggs lightly in a large bowl.
7. Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.
8. Stir in the chopped pecans.
9. Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.
10. To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust & center comes out clean.
11. Cool on a trivet or wire rack.

eggs, muscovado sugar, dark molasses, light corn syrup, butter, vanilla, bourbon, pecans, pecan, pie crusts

Taken from www.food.com/recipe/bourbon-pecan-pie-267524 (may not work)