Bourbon fudge and brown butter pecan stack pie

Preparation

Baking Directions:

Make the pie crust: In a food processor, briefly pulse together the flour and salt.

Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).

Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.

Form dough into two balls, wrap each with plastic and flatten into disks.

Refrigerate at least 1 hour before rolling out and baking.

Preheat the oven to 400 degrees.

Grease the bottoms of two 9-inch pie pans and line with parchment paper.

Using a lightly-floured rolling pin, roll out each pie crust on a lightly-floured surface.

Gently roll out the dough to fit a 9-inch pie pan, dusting with flour if the dough is sticking.

Fold the dough in half and transfer to the pie pans.

Carefully press the crusts into the pans and crimp the edges.

Return the pies to the refrigerator for 20 to 30 minutes.

When ready to bake, gently press foil into each pie crust and fill with pie weights or dried beans.

Transfer to the oven and bake for 20 minutes, remove the foil and pie weights and then bake for an additional 7 to 10 minutes, or until crusts are a light golden brown.

Transfer the pie crusts to a rack to cool slightly.

Reduce the oven to 350 degrees.

Make pecan pie: In a medium saucepan over medium-high heat, bring the maple syrup and brown sugar to a boil.

Reduce to a simmer and cook until the mixture is slightly thick and all the sugar has dissolved, about 5 to 6 minutes.

Remove from the heat and let cool.

In a small saucepan over medium-high heat, melt the butter, then let it cook until it turns a deep caramel color and smells very nutty, about 8 minutes.

Set aside to cool.

In a medium bowl, whisk together syrup mixture, eggs, brown butter, vanilla, cinnamon and salt.

Fold in the pecan halves.

Pour filling into crust and transfer to a rimmed baking sheet.

Bake until pie is firm to touch but jiggles slightly in the center when moved, about 35 to 40 minutes.

Let cool to room temperature before serving.

Make fudge pie: In a medium bowl, combine fudge pie filling ingredients.

Pour into the prebaked crust and bake on a rimmed baking sheet for 35 to 40 minutes, or until the center is just set (you can bake it alongside the pecan pie).

It should still be wet if tested with a toothpick, like brownies.

Allow to cool completely in the pan.

When the pies have completely cooled, run an off-set spatula or paring knife around the edge of the crust.

Carefully slide both pies out of their pans and onto plates, removing parchment if it sticks.

Carefully slide the pecan pie off its plate and onto the fudge pie.

Slice into thin wedges and serve with crème fraiche.

Note: To toast pecans, spread them out on a baking sheet and toast in a 325 degree oven until fragrant and golden, 12 to 15 minutes, stirring once or twice.

Transfer to a wire rack to cool.