Bourbon Pecan Pie
Yields: 2 pies
6 large eggs
2 cups (packed) light brown sugar
1 cup dark corn syrup
1/3 cup light corn syrup
1/2 cup unsalted butter, melted
1/4 cup bourbon
1 tsp kosher salt
2 tsp vanilla extract
4 cups (about 16 oz.) pecan halves, coarsely chopped
2 frozen pie crusts
Position rack in oven center and preheat to 350F. Melt your butter in a small saucepan (cutting it into pieces will make it melt evenly). Whisk eggs in large bowl. Whisk in sugar, then the corn syrup, butter, bourbon, salt, and vanilla. Stir in pecans. Divide filling between the two pie crusts, then decorate the tops with un-chopped pecan halves. Cover the crusts with tinfoil so they don't burn, and place on cookie sheets covered in tinfoil.
Bake until filling is puffed and just center (it might crack a little), about 55 minutes. Cool pies completely on a rack. You can make these one day ahead. Cover with foil and store at room temperature.
I found the recipe online but my mom and I tweaked it a little. It's a little different than what we did last year, but I'll post pics and say how they turned out.