Maple-Bourbon Pecan Pie

 Dessert is my favorite part of the traditional American Thanksgiving meal. After all the turkey, dressing, sweet potatoes, and cranberry relish, nothing hits the spot like a slice (or two) of pie. This pie made it's debut at our Thanksgiving table this year. It was an instant favorite. Unbelievably easy to make, this holiday-worthy dessert is loaded with maple flavor and given complexity with a touch of bourbon.  You've never tasted a pecan pie so good!

Maple-Bourbon Pecan Pie

1 9-inch pie crust
3/4 cup packed brown sugar
1/4 cup white sugar
1 TBS all purpose flour
1 cup pure grade B maple syrup
3 large eggs
3 TBS melted butter
1 tsp pure vanilla extract
2 TBS bourbon whiskey
1 1/2 cups pecans, coarsely chopped

Preheat oven to 350F.
In a large bowl, combine brown sugar, white sugar, and flour. Whisk in maple syrup, eggs, melted butter, vanilla and bourbon.
Spread pecans evenly over the bottom of the unbaked pie crust. Pour liquid mixture over the pecans.
Bake for 45-60 minutes or until the middle is set. Cool completely before serving.
Serve with whipped cream. 
  
(recipe adapted from Harvest Market, Bon Appetit Dec 2000)