Bourbon Pecan Pie

This recipe is part Paula Dean (queen of butter), part Aunt Sharon (my father's sister), and all delicious. The molasses doesn't bake as firm as corn syrup, so consider reducing the amount slightly, and/or serving with vanilla ice cream. So delicious.

Ingredients

• 1 cup sugar
• 3 Tbsps. butter, melted
• 1/2 cup molasses
• 3 large eggs, beaten
• 1 1/2 to 2 cups pecan halves (more is better)
• 2 Tbsps. good-quality bourbon
• 1 (9-inch) deep-dish pie shell, unbaked

Instructions

Preheat the oven to 375 degrees.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans and bourbon; stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes; lower the oven temperature to 350 degrees and continue to bake for an additional 25 minutes, or until set.

Remove from oven and cool on a wire rack.