Instructions

1. Preheat Your Oven: Set your oven to 350 degrees.
2. Prepare the crust: Roll out your refrigerated pie crust.  I used almost two of the pie crust. One just wasn’t just quite enough. (I use Pillsbury because life is too short to fret over homemade dough when you’ve got pecan pie to bake). Press it into a 9-inch pie plate, fold the edges under, and flute them if you’re feeling fancy. Sprinkle a bit of flour over the crust to keep things from sticking. Pop the pie crust in the freezer while you make the filling. This will help to keep the crust from shrinking while the pie is baking.
3. Mix the Filling: In a large bowl, whisk together the sugar and flour. Add the slightly beaten eggs, corn syrups, melted butter, and vanilla. If you’re feeling daring, add those two teaspoons of bourbon here for a little extra Southern charm. Stir until smooth and well combined.
4. Remove the pie crust from the freezer and place the pecans in the bottom of the pie shell.. I chop up ¾ cup of the pecans and leave 1 cup whole.

Fill the Pie:

5. Fill the Pie: Pour the filling over the pecans. Place the pie on a baking sheet and on the bottom rack of the oven—this keeps the crust from getting soggy and ensures everything bakes evenly.
6. Bake to Perfection: Bake for 45 to 50 minutes, or until the center is just set. Your kitchen will start to smell like Thanksgiving morning, even if it’s the middle of July.
7. Cool and Serve: Let the pie cool before slicing (if you can resist). Serve with a dollop of whipped cream or a scoop of Blue Bell ice cream. And don’t forget to sit back, savor, and soak in the compliments.