This was one of my mom’s regulars during the holidays, along with apple, pumpkin, and sometimes mincemeat. It is decadently sweet with a complex yet comforting flavor. It is also relatively easy to make. Pecan Pie has strong roots in the South where most Pecans are grown.
Pre-bake the pie shell: put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.
Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, and continue to boil for 1 minute.
Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool for 5-10 minutes.
If the crust has cooled, return it to the oven for 5 minutes to warm through.
Whisk the beaten eggs into the filling until smooth.
Put the pie shell on a sheet pan and pour the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes.
If the edges get very dark, cover them with aluminum foil half way during baking.
Cool on a rack. Serve slightly warm or room temperature.
