Deep Dish Bourbon Pecan Pie
- 1 cup butter
- 6 oz. cream cheese
- 2 cups flour
- 1/4 cup sugar
- 16 oz. bottle of light corn syrup
- 1 1/2 cups firmly packed brown sugar
- 1/3 cup melted butter
- 5 large eggs
- 4 egg yolks
- 1/2 tsp salt
- 1 tbsp vanilla
- 1 tbsp bourbon whiskey
- 4 cups pecan halves
Preheat oven to 350°. Beat butter and cream cheese on medium until creamy. Gradually add flour and sugar, beat well. Shape dough into a flat disc and chill for 15 minutes in refrigerator. Remove dough and roll to a 13″ circle. Transfer to 9″ or 10″ ungreased springform pan. Wrap bottom and sides in foil then chill in refrigerator.
Combine corn syrup, butter and borwn sugar in a large bowl, stir well with a wire whisk. Add eggs, egg yolks, salt, vanilla and bourbon and mix well. Stir in pecans. Remove crust from fridge and pour pecan mixture into unbaked crust. Bake at 350° for 15 minutes. Remove and cover edges of crust with foil strips. Reduce oven to 300° and bake for 2 hours. Cool completely on wire rack, then chill in refrigerator. Remove sides and bottom of springform pan. Serve heated alone or with ice cream.
