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Double-Shot-Of-Bourbon Pecan Pie

Ingredients

  • 1 9-inch homemade all-butter pie crust
  • 3 large eggs
  • 1 cup packed coconut sugar (Saba recommends using raw or unrefined)
  • 1 cup maple syrup
  • 1 tbsp. vanilla extract
  • 2 tbsp. bourbon (optional)
  • 2 tbsp. unsalted butter, melted
  • 2 cups pecan halves

Instructions

  • Preheat oven to 350 degrees. Fit pie crust into a 9-inch pie plate; refrigerate while making the filling.
  • Place eggs, coconut sugar, honey, vanilla, and bourbon (optional) in a large bowl.
  • Add melted butter. Stir until well blended. Add pecans. Stir to combine. Pour mixture into pie crust.
  • Cover the edges of the pie crust with a pie shield. (This will keep the crust from overbrowning. It also helps the pie bake evenly.) Bake the pie for 25 minutes. Remove the pie shield. Bake for 30 more minutes. Remove the pie from the oven.
  • Cool before serving. (The pie filling will dry out a little as it cools; this will make it easier to serve.)
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