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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.
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2
Position a rack in the bottom third of the oven and preheat to 400 degree.
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3
Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
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4
Bake until the pastry seems set, about 15 minutes.
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5
Remove the foil and set the pie shell aside on a baking sheet.
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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.
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7
Arrange the pecans in pan and pour in the filing.
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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.
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9
Transfer the pie to a wire cooling rack.
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10
Let stand until warm, or cool completely.
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11
Store, covered, at room temperature for up to 2 days.
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12
Serve at room temperature.
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13
The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
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14
Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
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15
Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.
