BOURBON PECAN PIE IN OREO COOKIE CRUST
Ingredients
1 cup light corn syrup
3 eggs, beaten
1 cup sugar
2 Tbsp. butter, melted
1 tsp. real vanilla extract
6 - 8 oz. golden pecans
1½ oz. Woodford Reserve bourbon
1- 9" Oreo Cookie pie crust
Preheat oven to 350°F. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans (leaving a handful to top off the pie), vanilla and bourbon, and stir until all ingredients are combined. Pour mixture into the Oreo crust. Finally, take the remaining pecans and cover the top surface of the pie mixture. Place the pie on the center rack of your oven. Cook for 60 to 70 minutes or until internal temperature is 200°F. Cool for 2 hours, bag and then refrigerate. Serve with vanilla ice cream or whipped cream.
1 cup light corn syrup
3 eggs, beaten
1 cup sugar
2 Tbsp. butter, melted
1 tsp. real vanilla extract
6 - 8 oz. golden pecans
1½ oz. Woodford Reserve bourbon
1- 9" Oreo Cookie pie crust
Preheat oven to 350°F. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans (leaving a handful to top off the pie), vanilla and bourbon, and stir until all ingredients are combined. Pour mixture into the Oreo crust. Finally, take the remaining pecans and cover the top surface of the pie mixture. Place the pie on the center rack of your oven. Cook for 60 to 70 minutes or until internal temperature is 200°F. Cool for 2 hours, bag and then refrigerate. Serve with vanilla ice cream or whipped cream.
