Louisiana Roasted Pecan Pie

== Description ==
I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of Bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.
== Ingredients ==
* 1 unbaked pie shell (8½ inch to 9 inch)
* ½ cup pecan pieces
* 3 eggs
* ¾ cup sugar
* ¼ cup brown sugar
* 1 cup corn syrup
* 2 tablespoons butter, melted and cooled
* 1½ teaspoons vanilla extract
* 1½ tablespoons bourbon (optional)
* ⅛ teaspoon salt
* 1 cup pecan halves
== Directions ==
# Dry roast the ½ cup of pecan pieces in a 300°F oven until dark; keep an eye on them so they don't burn, though.
# I start checking after 5 minutes and check frequently after that.
# When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces.
# Set aside.
# Preheat oven to 350°F.
# Beat eggs in a large bowl until frothy.
# Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces.
# Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
# Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350°F for about 40 minutes.
# Reduce oven heat to 325°F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
# Remove from oven and allow to cool thoroughly before serving.
Category:Cajun Desserts
Category:Pie Recipes
Category:Bourbon Recipes
Category:Brown sugar Recipes
Category:Egg Recipes
Category:Corn syrup Recipes
Category:Pecan Recipes