Tennessee Whiskey-Pecan Pie

1. 1

   Prepare Crust: Melt 1/2 Tbsp. butter in a small skillet over medium heat, swirling to coat sides of pan. Add 1/4 cup finely chopped pecans, and saute 2 minutes or until fragrant and lightly toasted. Sprinkle pecan mixture with a pinch of salt. Remove pecans from skillet, and cool completely. Reserve for use in Step

2. 2

   Pulse flour and next 2 ingredients in a food processor 3 or 4 times or until well combined. Add cubed cold butter and cold shortening; pulse until mixture resembles coarse meal. Drizzle 3 Tbsp. buttermilk over flour mixture, and pulse just until moist clumps form. (Add up to 1 Tbsp. buttermilk, 1 tsp. at a time, if necessary.) Shape dough into a flat disk, and wrap tightly with plastic wrap. Chill dough at least 1 hour.

3. 3

   Meanwhile, prepare Filling: Place corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, 2 minutes; remove from heat. Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk about one-fourth of hot corn syrup mixture into egg mixture; gradually add egg mixture to remaining corn syrup mixture, whisking constantly. Stir in 2 1/2 cups lightly toasted pecan halves; cool completely (about 30 minutes).

4. 4

   Preheat oven to 325u00b0. Unwrap dough, and roll into a 13-inch circle on a lightly floured surface. Sprinkle dough with sauteed pecans (reserved from Step 1). Place a piece of plastic wrap over dough and pecans, and lightly roll pecans into dough. Fit dough into a lightly greased (with cooking spray) 9-inch pie plate. Fold edges under, and crimp. Pour cooled filling into prepared crust.

5. 5

   Bake at 325u00b0 for 50 to 55 minutes or until set; cool pie completely on a wire rack (about 2 hours) before slicing. Serve with Whiskey Whipped Cream, if desired.

6. 6

   *Water or apple juice may be substituted.

7. 7

   We tested with Jack Daniel's whiskey.

* Per serving · 4 servings · Values may vary.