Bourbon Pecan Pie

Uncle Fats' Tasty Meal of the Week

Uncle Fat's Note: Liberal usage of bourbon above the 2 tablespoons is encouraged...

http://floras-hideout.com/recipes/recipes.php?page=recipes&data=b/Bourbon_Pecan_Pie_-_NY_Times

Bourbon Pecan Pie - NY Times

Servings: 8
Categories: Alcohol / Crust-Pie / Desserts / Pies & Pastries

Ingredients:

Crust
1 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
4 tablespoons sweet butter; cold, cut up
3 tablespoons shortening, cold
3 tablespoons water, iced

Filling
3 eggs, beaten
1 cup sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
2 tablespoons bourbon
1/2 teaspoon salt
1 cup pecans, chopped

Directions:

1. Crust Place flour, sugar, and salt in bowl of food processor. Pulse just to combine. Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes.

2. On a lightly floured surface, roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp edges.

3. Preheat oven 375 degrees.

4. Filling Whisk together the eggs, sugar, light and dark corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate. Pour the filling over the pecans. Bake until set, about 35-40 minutes.