| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | pie | crust (9 inch) |
| 1/2 | cup | unsalted butter |
| 1 | cup | light brown sugar -- packed |
| 1 | cup | dark corn syrup |
| 1/4 | teaspoon | salt |
| 3 | whole | eggs |
| 1 | teaspoon | vanilla extract |
| 2 | tablespoons | bourbon |
| 1/4 | teaspoon | cinnamon |
| 2 | cups | pecans |
| Heat oven to 400°F. Place a piece of parchment paper or aluminum foil over pie shell and fill with dried beans or pie weights. Put on baking sheet and bake for 20 minutes. Remove weights and bake for an additional 10 more minutes. Let cool In a medium saucepan combine the butter, brown sugar, corn syrup, and salt. Bring to a boil and let boil for one minute stirring constantly. Remove from heat. Add vanilla, bourbon, and cinnamon. Let cool for about 5 minutes. Lightly beat eggs. Whisk in the eggs until smooth. Pour into pie shell. Put on a cookie sheet and bake for about 40 to 45 minutes. If edges of crust start to get too brown cover them with aluminum foil or pie edge cover. Cool on rack. Makes 8 servings |
| Per Serving: 604 Calories; 38g Fat (54.7% calories from fat); 6g Protein; 64g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 311mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 7 Fat; 3 Other Carbohydrates. |