Diva Runs Out Of Thyme

First Murder Bourbon Pecan Pie

3 tablespoons butter

½ teaspoon instant coffee (Sophie uses Sanka.)

1 tablespoon unsweetened cocoa powder

3 tablespoons bourbon (Airline-size bottle holds

about 4 tablespoons.)

2 eggs

½ cup dark brown sugar

¾ cup dark corn syrup

½ teaspoon salt

1 teaspoon vanilla

2 cups roughly chopped pecans

1 unbaked 9-inch pie shell

Preheat the oven to 300 degrees. Microwave the butter in a cup for about 30 seconds and set aside to cool. In another cup, stir together the instant coffee, cocoa powder, and bourbon until the coffee crystals and cocoa powder are dissolved.

In a mixer, beat the 2 eggs. Add the brown sugar and the cooled butter and beat. Add the corn syrup, the salt, and the vanilla. Beat to combine all the ingredients. Mix in the pecans. Pour into the pie shell and bake 55 to 60 minutes.

SERVE WITH WHIPPED CREAM:

Pour 1 pint whipping cream into mixer and beat until it begins to take shape. Add 3 to 4 tablespoons powdered sugar and ½ teaspoon vanilla. Beat until soft peaks form. Don’t overbeat!

SOPHIE’S HINT:

If your piecrust doesn’t have a beautiful crust around the edge, pipe part of the whipped cream on the edge to cover it!