I’ve posted this recipe near the holidays for several years now, and I have no idea if anyone’s ever actually made it, but I’ll keep posting it because it’s a damn good pie that I’ve refined over the years. I work, you win! So, without further ado, I give you:

Perfect Bourbon Pecan Pie

INGREDIENTS:

• ¾ stick unsalted butter
• 3 jumbo eggs
• 1 cup dark brown sugar
• 2 tablespoons vanilla-ed bourbon*
• ¾ teaspoon salt
• ½ cup dark corn syrup (Karo)
• ¼ cup light corn syrup (Karo)
• 2 cups pecan halves
• 1 9-inch pie crust, unbaked

PREP:

1. Preheat oven to 350 degrees F.
2. Throw butter into a large saucepan, melt butter gently and slowly. (Just above low heat)
3. Break 3 eggs into a large bowl. Beat those suckers good. Whisk thoroughly to a lovely homogenous froth. Let sit while you work on the sugar mix.
4. Place 1 cup dark brown sugar in a bowl. Over this sugar pour your 2 tablespoons of vanilla-ed bourbon. Sprinkle on salt. Mix it all up well and good.
5. Add the sugar mix to the melted butter. Stir until smooth and lump-free
6. Add corn syrups. Stir gently, scraping sides of saucepan with spatula. You want a lovely, smooth, sweet, creamy mix.
7. Turn off the stove. Let this sugar mix cool. Go back and give your eggs another whuppin’ just to wake them up. Then, get out your pie crust. Take about 2 handfuls and a pinch (about 1 cup) of pecans (you want enough pecans to cover the bottom of the crust nicely). Now the fun begins (assuming, of course, that you haven’t been positively giggling with glee up to this point.) Start crushing these whole pecans with your hands. A chopper won’t do, that’s too uniform and mechanical. You have to use the strength of your hands, and crush the pecans until they’re coarse and there are no whole ones left.
8. Now, take the sugar mix (it should be no warmer than body temperature — you should be able to stick your finger in it comfortably) and pour it very slowly into the eggs while whisking vigorously. You want to incorporate the warm sugar mix slowly so that you don’t cook the eggs. Whisk, pour, whisk. Finally, you will have a lovely smooth custard base. Add the hand-crushed nuts. Mix well.
9. Pour this mix into your pie crust. Then, arrange whole pecans on the top of the pie in concentric circles. If you place the wide shoulders of the pecans toward the outside of the pie, they’ll fit better. (You’d think this would be intuitive, but it’s not.)
10. Bake for 45-50 minutes, or until the pie is puffed and deep golden brown.
11. Cool WELL before serving. This pie is much better if you let it sit for a day before serving. It all hardens and congeals and is just magnificent.
12. Serve with whipped cream. I have discovered that if you make whipped cream with corn syrup, it holds the whip for a long time, and whips up faster, too. One very nice way to make whipped cream for this pie is to use the dark corn syrup. Very rich!

And that’s it! Enjoy!

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*To make vanilla-ed bourbon, get one vanilla bean. Split lengthwise, put into a container with about 1-2 cups of bourbon. Add about 1 tablespoon of good vanilla extract. Of course, the longer you let it sit, the stronger it will be, but whatever. An hour or so will get most of the flavor.