Bourbon Pecan Pie

Page: cooking.nytimes.com/recipes/1766-bourbon-pecan-pie

Cuisine: Southern/Soul Food | Course Type: Pies and Tarts

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After years of using a Dory Greenspan recipe, this year I went with this one from the late Julia Reed. Not only is it much easier and much quicker, it's much better! It's not just the bourbon.

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