1 cup light corn syrup (such as Karo)
3/4 cup dark brown sugar (such as muscovado), packed
3 eggs
3 T. melted butter
1 T. Kentucky bourbon (such as Jack Daniels)
1 t. vanilla extract
1/4 t. salt
1 cup pecan pieces
1 cup pecan halves

Pecan pastry shell (see below)

You will also need:
2 mixing bowls
big spoon or roux whisk
measuring cups and spoons
pastry blender (or two knives)
rolling pin
plastic wrap
9″ pie dish (not deep dish, just regular)

Make the pastry dough and refrigerate for 30 minutes (see below).

Preheat oven to 350 degrees F.

Combine corn syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract and salt in a mixing bowl. Mix thoroughly with a big spoon or a roux whisk. Stir in the pecan pieces. Set aside.

Roll out the chilled dough to about 1/8″ thickness and put it into the pie dish. Flute the edges.

Pour the pie filling into the pastry shell. Add the remaining cup of pecan halves.

Bake in a preheated oven for about 50 minutes at 350 degrees F or until the center is set. (The pie will likely crack – that is normal.)

Remove from the oven and allow it to cool for at least a half hour before serving.

Yield: 8 servings.

For the Pecan Pastry Shell:

1 cup all-purpose flour
1/4 cup ground pecans
1/4 t. salt
6 T. butter, cold
1 T. Kentucky bourbon (such as Jack Daniels)
2 T. cold water

Combine flour, pecans and salt in a mixing bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Sprinkle the bourbon over the mixture and stir it together. Add the water, stirring just until all ingredients are moistened. Shape the pastry into a ball and refrigerate for about half an hour. See instructions above for making the pie.

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