Bourbon Pecan Pie

The ultimate ending to your autumn meal or holiday feast, this bourbon pecan pie is as sweet, sticky, and delightfully gooey as the one from your childhood.

To make the crust

1. Place the flour in a large bowl. Add the cold butter and salt and roughly incorporate the butter into the flour with a pastry cutter or a fork.
2. Add the ice water and gently mix into the flour and butter with your fingers until a dough has formed. Wrap dough in plastic wrap and place in the fridge to rest while you make the filling.

To make the filling

1. Preheat the oven to 400F. In a large bowl, loosen the eggs by whisking them breifly, then add the brown sugar, corn syrup, melted butter, molasses, vanilla, and bourbon. Whisk until smooth, then add the chopped pecans and mix well. Set aside.
2. Remove dough from fridge and roll it out to 10" circle. Transfer the dough to a lightly greased 9" pie pan, gently draping it over the pan, then pressing the dough against the sides and into the corners until it fits snug.
3. Trim or crimp the edges of the crust. Breifly re-stir the filling, then pour into the crust, making sure the pecans are evenly distributed.
4. Place the pie on a baking pan, then place it in the oven. Bake for 35-40 minutes, or until the edges have set and the middle of the pie still has a slight jiggle when lightly shaken (it will continue to set as it cools).
5. Remove pie from oven and let cool to room temperature (up to 2 hours), then chill in the fridge for at least 4 hours before cutting it into slices. Serve with whipped cream or vanilla ice cream, if desired.

   Farm Team Tips

   If using a frozen pie crust, there's no need to adjust the cooking time.

   If bourbon isn't your favorite, try substituting with dark rum, whiskey, or brandy.

   You can make this pie a day before you want to serve it, and the extra chilling time will make it easier to slice. If you want to serve it warm, heat in the oven for 10 minutes at 375F just before serving.

   Even if you prefer your pecan pie at room temperature or warm, it must be refrigerated after coming down to room temperature due to the eggs in the filling. Letting the pie chill for at least 4 hours will also help it set.

   Serving the whole family? Don't worry about the alcohol in the liquor: it will cook off as the pie bakes, leaving behind nothing but a deep, delicious flavor.