Pecan Pie

1 stick unsalted butter

1 1/2 cups light corn syrup

1 cup sugar

1 tablespoon bourbon

1 teaspoon kosher salt

1 teaspoon vanilla bean paste

2 rolled frozen pie crusts, thawed according to package directions

3 cups whole pecans

5 large eggs, lightly beaten

Preheat the oven to 350 F. Melt the butter in a medium saucepan over medium heat. Add the corn syrup, sugar, bourbon, salt and vanilla bean paste. Whisk until mixed and the sugar is dissolved, 2 to 4 minutes. Remove from the heat and cool.

Unroll the pie crusts and press into two 9-inch pie plates. Trim the excess around the rims and then crimp the edges. Evenly divide the pecans between the pie crusts. Set the pie plates on a large baking sheet.

Whisk the eggs into the cooled sugar mixture and pour it over the pecans in both pie plates. Bake the pies until they are mostly set but still slightly jiggly in the center, 40 to 50 minutes. Let cool for at least 20 minutes before slicing.

(Recipe courtesy of Tiffani Thiessen)