Bourbon Pecan Pie

Makes 4 pies

The bourbon gives an extra note of richness to this pie.

Bake Time
55 to 65 minutes
12 ounces butter OR margarine, softened
2 pounds brown sugar
21 ounces fresh OR frozen whole eggs
24 fluid ounces Karo® Dark Corn Syrup
1/4 cup Argo® Corn Starch
2 fluid ounces bourbon
1-1/2 tablespoons pure vanilla extract
2 pounds pecan halves
4 (9-inch) unbaked OR frozen deep dish pie crusts

Cream butter and brown sugar in a large mixer bowl.  Add eggs, corn syrup, corn starch, bourbon and vanilla.  Beat until well mixed.

Portion 4 ounces pecans into each pie crust.  Evenly divide filling into pie crusts.  Top each pie with 4 ounces pecans.

Bake at 350ºF for 55 to 65 minutes or until center appears barely set.  Cool to room temperature on wire rack.  Refrigerate until ready to serve.