photograph by Matt Hulsman

Yield: 8 servings.

1 unbaked refrigerated pie crust
4 eggs, lightly beaten
1 cup granulated sugar
½ cup light corn syrup
½ cup dark corn syrup
⅓ cup unsalted butter, melted
4 tablespoons bourbon
1 teaspoon vanilla extract
1 teaspoon salt

1 cup coarsely chopped pecans
½ cup pecan halves

Preheat oven to 375°. Place pie crust in pie pan and crimp the edges to form a decorative edge. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla, and salt until well blended.

Prick the sides and bottom of the pie shell with a fork. Spread the chopped pecans on the bottom and pour the egg mixture over them. Place pecan halves on top of egg mixture, forming a circle inside the edge of the pie crust.

Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. Place on a rack to cool slightly.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.