Cinnamon pecan pie



1 ½ cups    Corn Syrup, dark
1 1/3 cups    Light Brown Sugar, packed,
½ tsp        Salt, iodized
½ cup        Unsalted Butter, melted
1 tsp        Vanilla Extract
1 ½ TBSP    Bourbon
5 each        Whole Eggs

1 each        Pie Dough, store bought, roll out variety
¼ cup        Cinnamon Sugar

1 ½ cups    Pecan Pieces


1)    Use a wire whisk to combine corn syrup, brown sugar, salt, butter, vanilla, bourbon and eggs in a large mixing bowl. Set filling aside.
2)    Unroll pie crust and evenly spread cinnamon sugar on top. Roll from bottom to top into a tight log.
3)    Place log in freezer for 10 minutes to firm up.
4)    Remove from freezer and cut into 1 inch thick disks.
5)    Press disks into a lightly sprayed pie dish. Make sure all disks are touching and there are no gaps.
6)    Pour 1 ½ cups of pecans into the bottom of the pie shell and cover with pie filling.
7)    Bake in a 300 degree oven for 1 ½ hours or until pie is set
8)    Pie will have a slight jiggle but not be liquidy when set. Let cool to room temp and chill in cooler for at least 4 hours before cutting.