Just imagine — a cool, winter cloudless and starry night, an open fire, an afghan over your legs, and a warm slice of this spiced bourbon pecan pie; maybe with a scoop of vanilla ice cream if you’re feeling daring. Go ahead and indulge. You’re worth it.

Spiced Bourbon Pecan Pie

1 10-inch pie crust
3 cups pecan halves

Filling

¾ cup brown sugar
1 cup dark corn syrup
3 large eggs
1½ cups molasses
1½ teaspoons vanilla extract
2½ teaspoons salt
2 tablespoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1 orange, zested and juiced
3 tablespoons bourbon

Preheat oven to 375 F. Arrange pecans into pie crust in an even layer, lightly press down on top of pecans to make them lay flat. In a mixing bowl, combine all other ingredients and whisk until fully incorporated together. Pour mixture over top of arranged pecans, making sure to go around and cover the pecans around the edges. Bake in center of oven for 30 minutes. Rotate the pan and continue baking for an additional 30 to 40 minutes. The center will be set and won’t jiggle.

Remove pie from oven and allow time to cool before serving.

Spiced Sidecar

2 ounces Hennessy
¼ ounce Grand Marnier
½ ounce cinnamon simple syrup
½ ounce apple butter
Splash fresh lemon juice 

Combine, shake, and strain in coupe glass.