Bourbon Sugar Pie

 OK, so, at the risk of sounding pretty obvious, I'm just gonna say this: Whenever I make a recipe with a specific star ingredient, I want to be able to taste that ingredient! Crazy, I know, but just go with me on this. If it's a Vanilla Brownie, I want it to have a STRONG hit of vanilla. If it's a Bailey's Irish Cream Cupcake, then I want to be able to taste the Bailey's Irish Cream! Know what I mean? It seems obvious to say this, but you'd be amazed at how many recipes I try that have a specific ingredient in the title, but there's no flavor of that ingredient to be found. Or maybe it's only just a little hint of that flavor.
 Enter, THIS recipe. When I tell you that it's a bourbon pie, I mean it's a BOURBON pie. One bite, and you definitely get the flavor. It's strong, yes, but in a really good way. My friend Jason said "WOW, bourbon." And it's so smooth that my friend Judy said "oooooooh that's really good" in a "boy that's smooth going down" kind of a way. hahaha
 I guess the best way to describe the texture is that it's similar to a Chess Pie or a Pecan Pie without the pecans. Sweet and syrupy and gooey and delicious. And it's perfect with a swirl of freshly whipped cream on top.
 I was originally gonna post this Betty Crocker recipe for Thanksgiving, (because who doesn't love pie at Thanksgiving?), but it was a busy week and I never got around to it. But then I figured "why not post it anyway? Pie is just as good for Chritmas as it is for Thanksgiving!" So here we are.
 It's REALLY easy to make, and I've literally already made it four times this month. It's just that good! And, side note, when you tell people it's a bourbon pie, everyone's reaction is always the same: "oooooooohhhhhh." Not even kidding. haha.
Give it as a holiday gift. Make it for your family.  Or friends. Or even just for yourself. It's definitely this year's favorite new dessert discovery!

1 1/2 cups packed brown sugar

1 cup whipping cream

1/2 cup dark corn syrup

1/4 cup all-purpose flour

1/4 cup bourbon

3 eggs, slightly beaten 

1 tsp salt

1 unbaked 9" pie shell, either homemade or store bought

Sweetened freshly whipped cream

Heat oven to 350ºF.
In a medium bowl, mix all filling ingredients until well blended. Set aside.
I used a Pillsbury ready-made pie crust, (which is my go-to brand). Just roll it flat, place it into your regular (not deep dish) pie plate, fold the edges under and flute to make a decorative edge. Pour the filling into pie shell. Bake 60-70 minutes or until the crust is golden brown and the center is set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream. 

Tips:

Ok, here's the thing.. the original recipe directs you to blind bake the crust. In other words, partially bake the crust before you pour the filling into it, and then bake it with the filling for another 70 minutes. I did exactly that, just as instructed, only my crust turned out to be FAR too done. So then I made it again, and I figured it has to bake for over an hour. The crust will be cooked enough! So I just poured the filling right into an unbaked crust, baked it for 70 minutes, and it turned out perfectly. The bottom wasn't soggy, the outer edge was perfect. So that's how I'll be doing it anytime I make from now on. Also, the original recipe from Betty Crocker didn't have any salt in it. But it is INFINITELY better with the added tsp of salt. Be sure to include it! Btw, this recipe fits a regular pie plate, not the pyrex deep dish. I thought about increasing the amounts so that it would fill up a deep dish pie, but the pie is very sweet and very rich. I think it's fine just as it is!