Pour over the remaining pecan pie mixture and sprinkle over the pecan halves or place them in a pattern on top of the filling
Place back in the oven and continue baking at reduced temperature for another 20-30 minutes or until set
Once done remove from oven and wait a few minutes to allow it to set and cool slightly before digging in and serving with whipped cream or vanilla ice cream
Storage
This is the kind of dessert that tastes best when you make it. Leftovers though if any, can be stored in the fridge wrapped tightly or in an airtight container for a couple of days and reheated in the microwave.
Ingredients
2 rolled refrigerated pie crusts (2 come in a package)
1 teaspoon cornstarch or corn flour
1 tablespoon bourbon (optional)
1¼ cup brown sugar
¼ cup butter, melted and cooled slightly, plus 1 tablespoon
1¼ cup corn syrup, (light corn syrup dark corn syrup)
3 eggs
2 teaspoons vanilla extract
½ teaspoon salt
1 cup chopped pecans
½-¾ cup pecan halves
Flaky sea salt – for sprinkling (optional)
Directions
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