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1
Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper; set aside.
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2
On a lightly floured work surface, roll out one disk of dough to a 13-inch round.
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3
With a dry pastry brush, sweep off the excess flour; fit dough into cake ring, gently pressing into the edges and up the sides.
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4
Freeze until firm, about 15 minutes.
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5
Using a sharp paring knife, trim dough flush with the top edge of ring.
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6
Chill pie shell until firm, about 30 minutes.
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7
Meanwhile, preheat the oven to 375F.
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8
Line another baking sheet with parchment paper; set aside.
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9
On a lightly floured surface, roll out the remaining dough to an 1/8-inch thickness.
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10
Using leaf-shaped cutters, cut out 12 leaves (we made seven larger ones for the outside edge and five smaller ones for the middle); transfer to the prepared sheet.
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11
In a small bowl, whisk together 1 egg and the heavy cream; brush over leaf cutouts, and transfer to the refrigerator.
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12
Line chilled pie shell with parchment paper, leaving a 1-inch overhang.
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13
Fill with pie weights or dried beans.
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14
Bake until the edges begin to turn golden, about 20 minutes.
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15
Remove parchment and weights; transfer to a wire rack to cool completely.
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16
In a medium bowl,whisk together the remaining 5 eggs, the brown sugar, butter, corn syrup, molasses, bourbon, vanilla, and salt.
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17
Stir in the chopped pecans.
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18
Pour filling into the cooled pie shell; arrange reserved leaves and whole pecans on top of pie.
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19
Reduce oven temperature to 350F.
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20
Bake until a knife tip inserted into the center of the pie comes out clean, 40 to 45 minutes.
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21
Transfer the pie (still on the baking sheet) to a wire rack to cool completely before unmolding.
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22
Pie can be kept at room temperature, loosely covered with aluminum foil, for up to 4 days.
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23
Leaf-shaped cutouts of pie dough are placed among whole pecans in a decorative pattern over the filling before the pie is baked.
