Elizabeth Karmel's Double-Nut Pecan Pie
From Hill Country's Executive Chef
The classic pecan pie made better with the addition of both chopped and whole pecans and a splash of both vanilla and Bourbon.
Preheat Oven to 350 degrees F.
Put chopped nuts into the bottom of the each prebaked pie shell and set aside.
Combine melted butter, granulated sugar, both light & dark corn syrups, eggs, vanilla and Bourbon.
Pour this mixture on top of chopped nuts. Place a decorative row of whole pecans on the top. Bake about 50-60 minutes on the center rack of the oven or until cooked through. The pie will spring back on top but still giggle a little until it cools. If the top is getting too dark before the center is done, tent with aluminum foil.
Cool for a minimum of three hours. The pie is best made the day before.
Recipe courtesy Elizabeth Karmel, executive chef, Hill Country Chicken and Hill Country Barbecue Market.
This recipe was styled by chef Karen Pickus for Good Morning America.
Main Ingredients: pecans, butter, bourbon, corn syrup