Esther Gould’s Pecan Kentucky Bourbon Pie

by Cori Gould

Crust:
2 cup Esther Gould’s pecan caramel
Cookie base
3 tbsp butter

Preheat oven to 375 degrees.

Filling:
1 cup brown sugar
3 eggs at room temperature and well
beaten
1 jar Esther Gould’s Kentucky Bourbon
Sauce
¼ cup light corn syrup
½ cups chopped pecans

Prepare Crust:
Combine Esther Gould’s Pecan Caramel Mandelbroit Cookies with softened butter.
Press Cookie Crumb Crust Mixture into an 8” square pan.
Bake for 10 min. Let cool
Prepare Filling:
Cream butter and sugar
Add well beaten eggs and mix thoroughly. Add remaining ingredients and mix well.
Pour into square pan on top of cooled crust.
Place on a cookie sheet and bake 35 – 40 min.
Let cool and cut.
Serve with vanilla ice cream or whipped cream.