We love the combination of pecans and smoky-sweet bourbon in the thick, rich pie filling. For a booze-free pie, substitute apple juice for the whiskey in the filling, and serve with plain sweetened whipped cream or enjoy it without.
Prepare Crust: Melt 1/2 Tbsp. butter in a small skillet over medium heat, swirling to coat sides of pan. Add 1/4 cup finely chopped pecans, and sauté 2 minutes or until fragrant and lightly toasted. Sprinkle pecan mixture with a pinch of salt. Remove pecans from skillet, and cool completely. Reserve for use in Step
Pulse flour and next 2 ingredients in a food processor 3 or 4 times or until well combined. Add cubed cold butter and cold shortening; pulse until mixture resembles coarse meal. Drizzle 3 Tbsp. buttermilk over flour mixture, and pulse just until moist clumps form. (Add up to 1 Tbsp. buttermilk, 1 tsp. at a time, if necessary.) Shape dough into a flat disk, and wrap tightly with plastic wrap. Chill dough at least 1 hour.
Meanwhile, prepare Filling: Place corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, 2 minutes; remove from heat. Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk about one-fourth of hot corn syrup mixture into egg mixture; gradually add egg mixture to remaining corn syrup mixture, whisking constantly. Stir in 2 1/2 cups lightly toasted pecan halves; cool completely (about 30 minutes).
Preheat oven to 325°. Unwrap dough, and roll into a 13-inch circle on a lightly floured surface. Sprinkle dough with sautéed pecans (reserved from Step 1). Place a piece of plastic wrap over dough and pecans, and lightly roll pecans into dough. Fit dough into a lightly greased (with cooking spray) 9-inch pie plate. Fold edges under, and crimp. Pour cooled filling into prepared crust.
Bake at 325° for 50 to 55 minutes or until set; cool pie completely on a wire rack (about 2 hours) before slicing. Serve with Whiskey Whipped Cream, if desired.
This is the best pecan pie ever! I made it for Thanksgiving last year and it's been requested at every family gathering since. I make it with a refrigerated pie crust and it's still amazing. Definitely a keeper!
I just made it for Thanksgiving, and it is a definite keeper. The crust is especially good (more like a cookie), but you must roll it out on a piece of plastic wrap, or it will fall apart transferring to the pie plate.
The pie is more labor intensive than the usual pecan pie, but it is worth it. The alcohol in the whiskey boils away, and only the flavor remains. It's a great tasting pie.
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