I posted this once before but seems to have gotten lost in the move.
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Bourbon Pecan Pie
By Ghost
3 extra-large eggs, lightly beaten
1 cup sugar
2 tablespoons unsalted butter, melted
1 cup corn syrup lite
1 teaspoon vanilla
1/2 cup Burbon
1/2 cup white raisens
1 cup whole pecans
1 10-inch pie crust
.Soak raisens over night in bourbon drain and save 1/4 cup bourbon for pie ,mix 2 drinks with the other 1/4 cup :) , PreHeat oven to 375 F, Combine eggs, sugar, butter, syrup, vanilla and 1/4 cup bourbon . Mix well . Sprinkle raisens over the bottom of the unbaked pie crust; cover with pecans. Pour filling over raisens and pecans. Bake for 35 to 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting. Makes 6 to 8 servings. French Vanilla Cool-Whip tops this pie very well
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Bourbon Pecan Pie
By Ghost
3 extra-large eggs, lightly beaten
1 cup sugar
2 tablespoons unsalted butter, melted
1 cup corn syrup lite
1 teaspoon vanilla
1/2 cup Burbon
1/2 cup white raisens
1 cup whole pecans
1 10-inch pie crust
.Soak raisens over night in bourbon drain and save 1/4 cup bourbon for pie ,mix 2 drinks with the other 1/4 cup :) , PreHeat oven to 375 F, Combine eggs, sugar, butter, syrup, vanilla and 1/4 cup bourbon . Mix well . Sprinkle raisens over the bottom of the unbaked pie crust; cover with pecans. Pour filling over raisens and pecans. Bake for 35 to 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting. Makes 6 to 8 servings. French Vanilla Cool-Whip tops this pie very well
