Bourbon Pecan Pie (My edits are in italics below)
1 (9-inch) deep-dish frozen pie shell
5 tablespoons butter, at room temperature
1 cup packed brown sugar (no lumps, as you don’t want to “beat” with eggs in mixture)
3/4 cup caramel sauce
2 tablespoons bourbon
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups pecan halves, toasted (Don’t skip this step – adds a nice flavor and texture! Googled the how-to and used this answer from Taste from Home: Simply spread them in a baking pan and bake at 350° until golden brown, stirring often. Generally, nuts will be toasted in 6-10 minutes.)
Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet.
In a large bowl, beat (on low setting) together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing.
Top with whipped cream, if served warm, try vanilla ice cream.