1 shortbread pastry
1 cup corn syrup or agave syrup
1 shot of bourbon
1/3 cup of brown sugar
¼ cup of raw cane sugar
4 tbsp unsalted butter, melted
1 tsp of vanilla extract
1/2 tsp of salt
3 cups of pecans
Lightly sweetened whipped cream for serving (optional.
Preheat the oven to 375F (190C) degrees.
With the rack set in the lowest position.
Line in a 22-23cm pie dish.
In large bowl, whisk eggs, corn syrup, bourbon, sugars, butter, vanilla and salt until smooth; add and mix the pecans. Pour the mixture into the pie crust.
Bake in the preheated oven until the filling jiggles slightly in the center when gently shaken, 50 minutes to an hour.
Cool the pie completely in the baking sheet for 5 to 6 hours. Serve with whipped cream if desired.