Burbon Pecan Pie

This is a recipe my mom has had and used forever. Looking at the printout she gave me, it says it was a winner of some pie contest back in the mid-late 90s. It was made by Nancy Neiss. It's always been one of my dad's favorites :D

While making this, I thought the mixture was pretty runny. I was assured that it was fine, and it did in fact turn out great :)

1 9-inch unbaked pie shell
3 large eggs
1 cup dark brown sugar
1 cup light corn syrup
2 Tbsp butter, melted
1 tsp vanilla extract
1-2 Tbsp bourbon
1 & 1/3 cups chopped pecans (large chop)

• Preheat oven to 350 degrees.
• In medium sized bowl, beat eggs slightly. Add sugar, corn syrup, melted butter, vanilla, and bourbon. Stir until well blended. Stir in pecans and pour into unbaked pie shell.
• Cover edge of pie to prevent overbrowning. Bake for 25 minutes, remove shield from edge, and continue baking for another 25-30 minutes or more (until a knife inserted halfway between center and edge comes out clean).