ounces pecans, coarsely chop 6 ounces and leave the remaining 2 ounces whole (option -- use spiced pecans)
Serving Size: 1 (141) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 386 g62 %
Total Fat 42.9 g66 %
Saturated Fat 10.4 g52 %
Cholesterol 100.3 mg
Sodium 261.5 mg
Dietary Fiber 4.5 g18 %
Sugars 20.5 g81 %
Protein 8.4 g
To make the crust: Chill the butter in the freezer for 15 minutes.
Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
To assemble and bake the pie: Heat the oven to 350 degrees F.
Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.