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Grand Central Bourbon Pecan Pie Recipe:

Blind baking your crust and toasting the pecan halves will elevate your pecan pie.

Makes one 9 or 10-inch pie

1 Grand Central U-Bake Pie Shell, blind baked
1 cup light corn syrup
3/4 cup packed light brown sugar
2 tablespoons unsalted butter
1/4 cup bourbon
1 teaspoon vanilla
3 eggs, room temperature
1-1/2 cups pecan halves, lightly toasted

Preheat the oven to 325 degrees F.

Prepare filling
Put corn syrup and brown sugar in a saucepan with a heavy bottom. Cook over medium heat until sugar dissolves:

Remove from heat and add butter, bourbon and vanilla. Allow mixture to cool:

Break up eggs and then whisk into cooled filling:

Fill pie shell
Arrange lightly toasted pecan halves on the bottom of the blind-baked shell and carefully pour the filling over them:

Bake pie
Place pie on the center rack of the oven and bake 45 minutes or until filling is set. Filling will puff up a bit then settle:

Finished Pecan Pie