BOURBON PECAN PIE

Steps:

• 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.
• Position a rack in the bottom third of the oven and preheat to 400 degree.
• Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
• Bake until the pastry seems set, about 15 minutes.
• Remove the foil and set the pie shell aside on a baking sheet.
• 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.
• Arrange the pecans in pan and pour in the filing.
• Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
• Transfer the pie to a wire cooling rack.
• Let stand until warm, or cool completely.
• Store, covered, at room temperature for up to 2 days.
• Serve at room temperature.
• The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
• Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
• Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.