Roasted Pecan Pie with Bourbon - Karo

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Roasted Pecan Pie with Bourbon

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Yield: 1 9-inch pie
Prep Time: 0:15
Bake Time: 50 minutes
Chill Time: 2 hours

Ingredients

Recipe by: @bromabakery
9 inch unbaked pie crust (store bought or homemade will work!)
3/4 cup Karo^® Light Corn Syrup
3/4 cup cup light brown sugar
1 Tablespoon all-purpose flour
2 eggs, room temperature
2 tablespoons butter, melted
1/2 teaspoon salt
1 tablespoon vanilla extract
3 tablespoons bourbon (optional)
2 1/2 cups chopped pecans (roasted & salted preferred)

Directions

Preheat oven to 350°F.
In a large bowl, whisk together Karo^® Light Corn Syrup, brown sugar, flour, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the pecans and stir to combine.
Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans and chocolate into an even layer.
Bake for 30 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
Remove from oven and allow to cool for at least 2 hours in the fridge before serving!

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Roasted Pecan Pie with Bourbon

Yield: 1 9-inch pie
Prep Time: 15 minutes
Bake Time: 50 minutes
Chill Time: 2 hours

Ingredients

Recipe by: @bromabakery
9 inch unbaked pie crust (store bought or homemade will work!)
3/4 cup Karo® Light Corn Syrup
3/4 cup cup light brown sugar
1 Tablespoon all-purpose flour
2 eggs, room temperature
2 tablespoons butter, melted
1/2 teaspoon salt
1 tablespoon vanilla extract
3 tablespoons bourbon (optional)
2 1/2 cups chopped pecans (roasted & salted preferred)

Directions

Preheat oven to 350°F.
In a large bowl, whisk together Karo^® Light Corn Syrup, brown sugar, flour, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the pecans and stir to combine.
Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans and chocolate into an even layer.
Bake for 30 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
Remove from oven and allow to cool for at least 2 hours in the fridge before serving!