Bourbon Pecan Pie

Directions

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.