1 Tablespoon bourbon or dark rum (I prefer bourbon)
3 Tablespoons unsalted butter (melted)
1 cup chopped pecans*
1 cup pecan halves**
Steps
Roll disk of pie dough on a lightly floured countertop, regularly checking to make sure disk is not sticking to counter. Roll into a 12-inch round. Fit pastry into a 9-inch pie plate. Tuck the overhanging pastry under itself and crimp the edges or use a fork to make a decorative border. Refrigerate pie shell until ready to fill pie.
Preheat oven to 350 degrees.
Place the eggs, sugar, salt, brown rice syrup, vanilla, bourbon and butter in a bowl and mix to combine. Stir in the chopped pecans.
Pour the filling into your pie plate (it will only look half full) and arrange pecan halves in decorative pattern on top. Bake for 45 minutes or until filling is just set. If you use a frozen pie crust, it will take an extra 10-15 minutes to bake.
Allow the pie to cool completely before serving.
Reviews
pamela ellison on 2018-11-16 (5 stars): This was such a hit last year that I might not make another dessert this year! Since we are kosher I serve it with whipped coconut cream and Nada Moo vanilla "ice" cream!
Tamar on 2016-12-27 (5 stars): Hi Pamela!
Made two of these pies for Christmas day and everyone went bonkers! I doubled the recipe and subbed the bourbon for whiskey. Absolutely amazing recipe, thank you SO much for sharing. I am obsessed with all of your recipes, can't wait until your cookbook!!
Pamela Ellison on 2016-11-24 (5 stars): Best ever indeed. Thanks so much! FYI I did sub the earth balance butter sticks for the crust and the pie and it was fantastic. For those using them though note that they do contain salt so you might need to adjust recipes.
Mike Pfirrman on 2016-11-14 (5 stars): Tried using Flax last year. Was a disaster. I'd use Egg Replacer instead. It's in the baking aisle in most grocery stores. Think it's N-ergy brand or something like that.
