Ingredients

1 9-inch fluted tart mold lined with pâte brisée
2 1/2 cups pecan halves
4 eggs
1/4 up granulated sugar
1/4 up muscovado sugar (can substitute with dark brown sugar)
1/2 cup light corn syrup
1 cup molasses
2 tablespoons butter
1 tablespoon bourbon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups fresh whipped cream

Instructions

Preheat the oven to 350 degrees. Coarsely chop half the pecans and set aside.

Combine the eggs and sugar in a bowl, then add the corn syrup, molasses, butter, bourbon, vanilla, and salt, and mix together until smooth. Add the chopped pecans. Pour the mixture into the prepared tart shell. Arrange the remaining pecan halves over the top and bake in the oven until the crust is golden and the filling is firm to the touch, about 40 minutes.

Allow to cool for about an hour before cutting. Serve with fresh whipped cream.

(Published 2005)