Prep Time: 10 minutes | Cook Time: 45 minutes
- 1 sheet refrigerated pie crust
- 3 eggs
- 1/2 cup sugar
- 1 stick butter (Melted and cooled)
- 1 cup light corn syrup
- 1 tsp vanilla
- 1 cup pecans, chopped
- 1 tsp lemon juice
- 1 dash salt
- 3 tbs cinnamon whiskey (We like Tennessee Fire)
Preheat oven to 350 degrees.
Beat the eggs in a large mixing bowl.
Combine all ingredients, from sugar to cinnamon whiskey. Mix well.
Pour into unbaked pie shell.
Bake for 45 minutes to 1 hour. Check your crust at 45 minutes and if too brown, cover with foil until the pie is fully baked in the center. A knife inserted should come out clean.
Serve with your favorite whipped topping or vanilla ice cream. In true Texas form, use Blue Bell!
Alternatively, you can use 1/2 cup light corn syrup and 1/2 cup dark corn syrup to achieve the rich mahogany color of classic pecan pies.