Ingredients

• ½ package Gluten Free Pie Crust Mix prepared according to package directions and chilled
• ¾ cup Granulated Sugar (170 g)
• ⅓ cup Brown Sugar, packed (70 g)
• ¼ tsp Salt
• 1 cup Corn Syrup (330 g)
• 1 Tbsp Butter melted (10 g)
• 1 Tbsp Bourbon (optional)
• 1 tsp Vanilla Extract
• 3 Eggs
• 1 ½ cups Pecans, chopped (185 g)

Instructions

1. Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes. Meanwhile, preheat the oven to 425°F.
2. Combine sugars and salt. Add corn syrup, melted butter, bourbon and vanilla, and mix well. Add eggs and mix until thoroughly combined.
3. Remove pie crust from the freezer and fill evenly with chopped pecans. Pour batter over the pecans and bake at 425°F for 15 minutes. Reduce heat to 350°F and continue to bake until center is set, 35–45 minutes.
4. Let cool at least 2 hours before serving.