You don’t have to wait for Thanksgiving to have this incredible pie. It goes just as well with hot dogs and hamburgers as it does with turkey and stuffing.  It might not be all summer light and chiffony, but put a little extra bourbon in the mix and the temperature will jump right up.  

The Crust

Low Sodium Snafu Pie Crust for a single crust pie, blind baked

The Filling

1. 5 large eggs
2. 1 tbs heavy cream
3. 1 ¼ cups packed light-brown sugar
4. 6 tbs unsalted butter, melted
5. ⅓ cup light corn syrup
6. ⅓ cup unsulfured molasses
7. 1 tbs bourbon
8. 1 tsp vanilla extract
9. ¼ tsp salt
10. 1 ⅔ cups pecans, coarsely chopped, plus
11. ⅓ cup whole pecan halves
12. baking sheet lined with parchment paper

Preheat the oven to 350°

In a medium bowl, whisk together the eggs, brown sugar, butter, corn syrup, molasses, bourbon, vanilla, and salt

Stir in the chopped pecans

Pour filling into the cooled pie shell

Arrange whole pecans on top of pie

Bake (on the half sheet lined with parchment) until a knife inserted into the center of the pie comes out clean, about 45 minutes

Transfer the pie to a wire rack to cool completely