Preheat oven to 350 degrees

Ingredients:

• 1 9-inch pie shell (unbaked – homemade or store bought.  Shortbread pie crust is really good with this pie.)
• 3 Large eggs (beaten)
• 1/2 Cup brown sugar firmly packed
• 1/2 Cup light corn syrup
• 1/2 Cup dark corn syrup
• 2 Tablespoons REAL butter (melted)
• 3 Tablespoons Bourbon ( or maybe a smidgen more )
• 1/4 Teaspoon salt
• 1 Cup fresh pecans chopped (you can use whole ones if you like)

Prepare the crust in a pie pan but do not bake.

Filling Preparation:

• Beat eggs in a large bowl. (By hand or use electric mixer)
• Add the brown sugar into the beaten eggs ( Make sure all of the sugar dissolves and there are no lumps)
• Stir in remaining ingredients: corn syrups, butter, salt, Bourbon and pecans
• Pour mixture into unbaked pie shell.

Bake for 40-50 minutes or until the center is set.

About half way through check the crust edges to see if they are not getting too brown. If so, use some aluminum foil or a pie edge cover to protect the crust.

A good rule of thumb for doneness is to watch for the top to ‘bubble and crack’. When I see this I take the pie out. You do not want to over bake.

Cool before serving and refrigerate any leftover pie.

In our opinion this pie is just like a pot of stew – always better the next day . . . . if we can wait!