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Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir the bourbon into the ice cream. Cover and freeze until firm, about 1 hour.

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  • Position a rack in the center of the oven and preheat to 400°. In a large bowl, whisk the eggs, corn syrup, maple syrup, butter and vanilla until smooth. Fold in the pecans.

  • Pour the filling into the frozen pie shell. Place the pie in the oven and immediately lower the temperature to 350°. Bake until the filling begins to puff at the edges and the center no longer jiggles when gently shaken, 50 to 60 minutes. Transfer to a rack to cool.

  • Slice the pie into wedges and serve with the bourbon ice cream.

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