Bourbon Pecan Pie


  1. Whip egg whites in bowl then fold in corn syrup, bourbon, butter, vanilla and salt. Whisk until combined.
  2. Pre-heat oven to 375°.
  3. Use a fork and poke the crust to prevent bubbling.
  4. Place half of the pecans in the corn syrup mixture then pour into crust.
  5. Arrange remaining pecan halves on top of pie.
  6. Bake for 40-45 minutes. Transfer to a cooling rack for an hour before serving.


  • 3 ea Nature's Best Dairy® Egg(s)
  • 1/2 cup West Creek® Sugar, Granulated
  • 1/2 cup West Creek® Sugar, Brown
  • 1 cup West Creek® dark corn syrup
  • 1/3 cup Nature's Best Dairy® Butter, Unsalted, melted
  • 3 tbsp bourbon
  • 1/4 tsp salt, sea
  • 1 tsp vanilla extract, pure
  • 2 cups Magellan® pecan halves
  • 1 ea pie crust, 9 in