Classic Pecan Pie

This pie is a must for Thanksgiving.  We add a splash of bourbon to take the flavor a little deeper, as it's the perfect compliment to all the sweetness.  As a side note, you do NOT pre-bake the crust before baking the pie.  Also, do NOT use a mixer, just mix by hand with a wooden spoon or whisk.  Use as many pecans as you can to make a pretty, circular decoration on the pie.  Serve warm and top with homemade vanilla bean ice cream.

1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
2 - 3 tablespoons good quality bourbon (optional)

One 9-inch deep dish pie shell, unbaked, or homemade pastry
1 cup pecan halves
Vanilla ice cream or whipped cream, for serving

Preheat the oven to 325 degrees F.

In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour, vanilla extract and bourbon and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern. 

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream.

**This recipe is adapted from Trisha Yearwood