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Ingredients

3 large eggs ½ cup light brown sugar 1 cup light corn syrup ¼ cup unsalted butter, softened 2 tablespoons bourbon whiskey 1 ½ tablespoons half-and-half 1 tablespoon white vinegar 1 tablespoon quick-mixing flour (such as Wondra®) ¼ teaspoon salt 1 ½ cups pecan halves or pieces 1 (9 inch) unbaked pie crust

Nutrition Info

530.2 calories carbohydrate: 59.4 g cholesterol: 86 mg fat: 31.5 g fiber: 3 g protein: 6 g saturatedFat: 7.7 g servingSize: - sodium: 247.1 mg sugar: 25.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Beat eggs in a large mixing bowl with an electric mixer until frothy. Mix in brown sugar. Add corn syrup and mix. Add butter, bourbon, half-and-half, vinegar, flour, and salt and beat until well mixed, 1 to 2 minutes.
Toast pecans in a dry skillet over low heat until fragrant, 3 to 5 minutes. Place evenly in the pie crust. Pour filling mixture over. Do not overfill, you may have a little left over. Place pie on a baking sheet.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until a knife inserted into the center comes out mostly clean, about 25 minutes more. Cover the edges of the crust with foil to prevent overbrowning if desired. Remove from the oven and let cool for at least 1 hour before slicing.

1 9-inch pie

No you can't taste the vinegar--it just tames the over-the-top sweetness of the typical pecan pie. The bourbon? Well it's just plain good!