Reprinted with permission from River Road Recipes, winner of "Favorite Cookbook" in 2011. This recipe appears in River Road Recipes II: A Second Helping, on page 222. It was submitted by Mrs. Claude Platte. One 9" or 10" pie crust 1 1/2 cup pecan halves 1/3 cup bourbon 1 cup brown sugar, packed 2 Tbsp. flour 1 Tbsp. margarine, soft 1 cup dark corn syrup 3 eggs beaten 1/4 tsp. salt
Toss pecans and bourbon until pecans are coated. Let stand 1 hour or until most of the bourbon is absorbed. Heat oven to 325 degrees. Mix brown sugar and flour. Beat in margarine until creamy. Beat in corn syrup, eggs, and salt. Stir in pecans and bourbon. Pour into pie shell. Cover edge with 1/2-inch aluminum foil strip to prevent excessive browning. Remove foil last 15 minutes. Serves 8.