You say puh-cahn, I say pee-can....

Okay, so final day of my Pi Celebration. I've made so many of these pies, I could make them in my sleep. For several years I baked desserts for a local burger shop and this was the most requested pie, I would be standing at the stove for days just stirring away. 

I prefer to use local Bowman Bourbon in this recipe but whatever bourbon you have on hand will work just fine. My rule on baking with bourbon:  it's always acceptable, even necessary to taste your bourbon before adding it to your recipe, no matter the time. Enjoy!

Southern Bourbon Pecan Pie

1 Pie Crust, Chilled, Homemade or store bought
1 Tbs. All purpose flour
4 Tbs. butter
3/4 c. packed light brown sugar
3/4 c. light corn syrup
3 large eggs, lightly beaten
1/2 tsp. salt
2 Tbs. bourbon
1 1/2 c. pecan halves

Preheat oven to 375. Bake chilled crust in pie can, covered with foil and weighted for 20 minutes. While the crust in cooking, melt butter in medium saucepan. Once melted add the flour and stir until dissolved. Blend in the corn syrup and brown sugar. Continue stirring until it comes to a boil and immediately remove from the heat. Cool for 10 - 15 minutes. Whisk in the eggs, salt and bourbon. Fold in pecans and pour into the crust. Bake at 325 for 55 minutes on middle rack. Cool for an hour before serving.  

You can find information on Bowman Bourbon here: