Deep South Pecan Pie

• 1 whole 9 Inch Unbaked Pie Crust (I Used My No Roll Pie Crust Recipe)
• 1 cup Granulated Sugar
• 1-1/2 Tablespoon All-purpose Flour
• 1/4 teaspoons Salt
• 3/4 cups Corn Syrup (light Or Dark)
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Bourbon Whiskey
• 1/2 cups Butter, Melted
• 4 whole Eggs, Lightly Beaten
• 2 cups Pecans, Roughly Chopped

1. Preheat oven to 350 degrees (F). Put your pie crust into your pie pan and partially bake the empty pie crust for 5 minutes.
2. In a large mixing bowl, whisk together the sugar, flour and salt. Mix in the cane syrup, vanilla extract, bourbon and melted butter. Add the beaten eggs and whisk until well blended. Fold in chopped pecans and pour the filling into the crust.
3. Bake for 45 minutes.
4. I always check the pie after it has baked 30 minutes to see if the crust is getting too brown. If so, cover the edges with a pie shield or aluminum foil.
5. The pie will be a little loose in the center when you take it from the oven, but it will set up as it cools. Do not overbake!

pie crust, sugar, allpurpose, ubc, ube, vanilla, bourbon whiskey, butter, eggs, pecans

Taken from tastykitchen.com/recipes/desserts/deep-south-pecan-pie/ (may not work)