Bourbon Pecan Pie (by Alton Brown)

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• 4 tablespoons unsalted butter, cubed
• 3 1/2 ounces pecan halves or 3 1/2 ounces pecan pieces
• 6 ounces all-purpose flour, plus extra for rolling
• 1/2 teaspoon kosher salt
• 2 tablespoons ice water
• 2 tablespoons bourbon, chilled
• 3 large eggs
• 3 1/2 ounces sugar
• 6 ounces golden syrup
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 8 ounces pecans, coarsely chop 6 ounces and leave the remaining 2 ounces whole (option -- use spiced pecans)

Recipe

• 1 to make the crust: chill the butter in the freezer for 15 minutes.
• 2 pulse the pecans 6 to 7 times in a food processor or until finely ground. add the flour and salt, and pulse an additional 4 to 5 times. add the butter and pulse 6 to 7 times, until the texture looks mealy. remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
• 3 to assemble and bake the pie: heat the oven to 350 degrees f.
• 4 whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. set aside.
• 5 remove the dough from the refrigerator. cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. cover with the bag and roll out with a rolling pin to an 11-inch circle. open the bag again, and sprinkle the top of the dough with flour. place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
• 6 evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. bake for 20 minutes. place the remaining 2 ounces of whole pecans in a border on the edge of the filling. bake 10 minutes, until the center of the pie should reach 200 degrees f, and a skewer inserted in the center comes out clean. cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.