You can’t go wrong serving a pecan pie for dessert. Everyone loves the pairing of the crunchy, buttery pecans and the gooey sugary filling–along with a crumbly crust of course.  And boy are they easy to make!  You don’t need to par-bake the crust, the filling goes right into an unbaked pie shell and into the oven.  I loved this recipe from the New York Times recipe collection that pairs a classic pecan pie with a hint of sweet, rich bourbon.  Each bite has a faint bourbon scent which is a delight paired with the pecans and sweet filling.  I love serving this warm pie with chocolate chip ice cream for an extra decadent bite.

(To view this recipe, click on the following link: http://cooking.nytimes.com/recipes/1766-bourbon-pecan-pie)

Tagged: bourbon, bourbon pecan pie, NY Times, pecan pie, pecans, pie, pie crust