Bourbon Pecan Pie

1. 1

   Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.

2. 2

   Position a rack in the bottom third of the oven and preheat to 400 degree.

3. 3

   Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.

4. 4

   Bake until the pastry seems set, about 15 minutes.

5. 5

   Remove the foil and set the pie shell aside on a baking sheet.

6. 6

   Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.

7. 7

   Arrange the pecans in pan and pour in the filing.

8. 8

   Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.

9. 9

   Transfer the pie to a wire cooling rack.

10. 10

    Let stand until warm, or cool completely.

11. 11

    Store, covered, at room temperature for up to 2 days.

12. 12

    Serve at room temperature.

13. 13

    The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.

14. 14

    Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.

15. 15

    Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

* Per serving · 4 servings · Values may vary.