You guys.  This is not yo’ grandmother’s pecan pie!

For starters, there is no corn syrup in here.  No evil, poisonous corn syrup. 😉 Yes, I have watched Food Inc.   Let that sink in.  Corn syrup free.  Mrs. Butterworths syrup free.  Maple syrup free.

It’s also, incidentally, the very best pecan pie you will ever taste.

My mom has been good friends with Randy and Renee Burton for twenty years.  Renee just happens to work with my sister, who happened to taste the pecan pie that Renee brought into work a few months ago.  My sister, who doesn’t even particularly care for pecans, thought that this pie was so amazing that it warranted a phone call to me.

“Have you ever tasted a pecan pie?” she asked me.  “Renee brought one into work today, and I swear, I don’t even like pecan pie, but this was literally the best thing I have ever tasted.”

I remembered that conversation and tucked it away in my mind until my husband recently requested a pecan pie for his birthday dessert.  I remembered that conversation and asked Renee for her recipe.  They have given their recipe out to a few friends, but never on a public place like a recipe blog.  I am so thankful to them that they were willing to not only share the recipe with me, but to let me share it with all of you.

Because this pie is life changing good, you guys.  This is the pecan pie you want to be making for Thanksgiving this year.  The crunchy topping and the gooey filling.  Oh my gosh.  I promise.

So without further ado, here it is, Randall and Renee Burton’s recipe for Southern Boy Pecan Pie.

Ingredients: 
1 9 inch pie crust, unbaked. Randy & Renee recommend Pate Brisee pie dough.
1 cup of whole pecans (enough to line the bottom of the pan)
2 1/4 cups light brown sugar
1/4 cup + 1 tablespoon sifted flour
1/2 teaspoon salt
1/2 cup whole milk
1/2 teaspoon real vanilla
3 large eggs
1/2 cup melted sweet cream butter (unsalted)
1 tablespoon Makers Mark bourbon

Directions:
Preheat the oven to 325°.  Make your pie crust and line a 9 inch pan with the dough.

Melt the butter and set aside.  Place the pecans along the bottom of the pie crust in a nice pattern.

In a large bowl, blend together the brown sugar, flour, and salt.

Mix in the milk, vanilla, bourbon, and melted butter.  Beat the eggs into the mixture one at a time.

Gently pour mixture over the pecans in the prepared pan.  Bake for an hour and 20 minutes, or until puffy and golden brown.  Allow to cool and enjoy!