EYES ON THE PIES

Save room-these sweet slices are here to claim their spot at the top of the food chain

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Easy Bourbon Pecan Pie

This pie has a mellow bourbon flavor that's not too strong and not too sweet. And it is easy, crunchy and chewy—just what you want in a pecan pie. —Nick Iverson, Denver, CO

Prep: 10 min. + freezing • Bake: 1¼ hours Makes: 10 servings

12 oz. toasted pecan halves, divided
4 large eggs, room temperature
½ cup packed dark brown sugar
¼ cup sugar
1 cup dark corn syrup
8 Tbsp. unsalted butter, melted
¼ cup bourbon
2 tsp. vanilla extract
¼ tsp. salt
1 sheet refrigerated pie crust
Vanilla ice cream, optional

1. In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add the next 5 ingredients and chopped pecans.

2. Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes.

3. Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

1 PIECE 600 cal., 41g fat (11g sat. fat), 103mg chol., 221mg sod., 56g carb. (43g sugars, 3g fiber), 7g pro.