-CRUST-
1 1/2 c All-purpose flour
1/4 ts Salt
1 Stick cold unsalted butter;
-cut into chunks
3 tb Ice water; (up to 4)
FILLING
3/4 Stick; (6 tablespoons)
-unsalted butter, softened
1 c Firmly packed dark brown
-sugar
3 lg Eggs; at room temperature
3/4 c Dark corn syrup
1 tb Pure vanilla extract
1 tb Bourbon
1/2 ts Salt
2 1/2 c Pecan halves; toasted
–PLUS–
Softened ice cream; as an
-accompaniment
Equipment Needed: 9-inch pie plate; electric mixer
1. (Crust) In a bowl, whisk together the flour and salt. With a pastry
cutter, cut in the butter until the mixture is coarsely textured with
small, irregular flakes and bits the size of small peas. Sprinkle on the
water, 1 tablespoon at a time, stirring with a fork until the dough just
holds together. Gather the dough into a ball, flatten it into a disk, wrap
it in plastic wrap and chill for 1 hour.
2. On a lightly floured surface, roll out the dough into a 1/8-inch-thick
round and fit into the pie pan. Trim any excess dough and crimp the edges
decoratively. Set the pan in the freezer for 30 minutes. Preheat the oven
to 375F.
3. (Filling) Put the butter and sugar in a bowl and cream together using
the electric mixer on medium speed. Add the eggs, 1 at a time, beating for
20 seconds after each addition. Scrape down the bowl. Add the corn syrup,
vanilla, bourbon, and salt, and beat until combined. Fold in 1 cup of the
pecans.
4. Pour the filling into the shell, then arrange the reamining 1 1/2 cups
pecans over the filling. Bake for 55-60 minutes, until the center is no
longer runny. (The filling will still be soft but will firm up with
cooling.) Remove the pie to a wire rack to cool for 1 hour. Chill the pie
for 2 hours.
5. To serve, cut the pie with a very sharp knife and top with softened ice
cream.
Yields
12 Servings