1 unbaked store-bought pie crust, or pie crust recipe featured below
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
1/4 teaspoon cinnamon
2 cups chopped toasted pecans
1-2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
Heavy whipping cream or vanilla ice cream
-In a medium saucepan, combine the butter, brown sugar, cinnamon, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Temper the eggs by adding a small amount of hot mixture to eggs and stirring before adding all of it into the filling. Slowly whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.
-Preheat oven to 400 degrees F. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Don't over bake. Pie should be a little jiggly in the center. Cool on a rack. Serve slightly warm or at room temperature topped with whipped cream or ice cream on the side. Makes 1-9" bourbon pecan pie. Serves approximately 8.
6 tablespoons (3/4 stick) very cold unsalted butter
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons sugar
1/6 cup very cold vegetable shortening (about 8 teaspoons or 2 2/3 Tablespoons)
3 to 4 tablespoons (about 1/4 cup) ice-cold water
1 Tablespoon butter, melted
-Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
-Spray pie plate with Pam. Set aside. Roll the dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Brush melted butter evenly all over crust. Place back in refrigerator for about 30 minutes.
-Fill with pie filling and bake as directed.
Note: To make two pie crusts: Double the ingredients; the shortening doubled equals 1/3 cup. The sugar doubled equals 1 tablespoon.