Michael C.’s favourite pecan pie filling recipe

Recipe adapted from The 100 Greatest New Orleans Creole Recipes by R.F. Guste, Jr., published by Pelican (1994).

3	eggs
1 cup	dark brown sugar
2/3 cup	dark corn syrup
1/2 tsp	vanilla extract
1 tbs	bourbon, rum, or brandy
1/4 tsp	salt
2 tbs	butter, melted
1 1/2 – 2 cups	pecans, shelled, shopped if desired

Toast the pecans in a 350° F oven about 15 min, until fragrant. Cool.
Prepare a crust for a 9-inch 1-crust pie.
Preheat the oven to 425° F.
Beat the eggs and blend in the sugar.
Work in the corn syrup, vanilla, liquor, salt, and melted butter. Mix until it becomes a homogenous mixture, but do not over mix.
Add the pecans and mix to coat well.
Roll out the piecrust and line pie plate. Flute the edge.
Pour the pecan mixture into the pie shell. Bake 15 minutes.
Reduce the oven heat to 350° F. Bake about 40 minutes more, until filling is set at the edges but unset in the center.
Handle carefully when removing from the oven so as not to disturb the filling. Cool completely before serving.

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