Bourbon Pecan Pie

butter	5 1/2 T
dark brown sugar	1/2 c
eggs	3 large
salt	1/4 t, or to taste
dark corn syrup	1 c
bourbon	1 T
chopped pecans	1 c
flour	1 T
pecan halves	1 c, as required
pastry	9 inch pie shell

For the dark corn syrup, Karo is preferred.

Whip the butter, slowly add the brown sugar and beat until fluffy. Continue beating and add in turn the eggs, salt, corn syrup and bourbon. Toss the chopped pecans in the flour, then fold into the filling. Pour the filling into the pie pastry and bake at 350°F for 35 minutes. Decorate the top of the pie with the pecan halves, flat side down, and bake for 5 more minutes.

This recipe is from Southern Cooking by Craig Claiborne.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 7–6.