Molasses and a splash of booze add extra depth of flavor to this custardy pecan pie.
- 1 disk Buttery Pastry Dough
- 3/4 sticks (6 tablespoons) unsalted butter
- 1 cup packed light brown sugar
- 2/3 cup honey
- 1 tablespoon unsulfured molasses
- 3 tablespoons bourbon
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1/2 teaspoon kosher salt
- 2 cups pecan halves and pieces, toasted, coarsely chopped
- 1 cup heavy cream, whipped to soft peaks
To make the crust:
Roll out the dough (recipe here) between two sheets of baking paper, rotating it as needed, until it is about 12 inches in diameter. Transfer the dough in a 9-inch-diameter pie dish that is 1 1/2-inches deep. Lightly press the dough into the bottom corners and sides of the dish. Trim the dough, leaving a 1-inch overhang. Fold the overhang under and crimp the edge. Freeze for 30 minutes, or until firm.
Position one rack in the lowest position in the oven then preheat the oven to 375 degree F. Line the frozen crust with parchment paper, leaving an overhang, and fill with dried beans or pie weights. Bake for about 20 minutes, or until the edges are golden. Remove the beans and paper and bake for about 10 minutes, or until the bottom is pale golden. If the crust begins to puff, gently prick with a fork to allow any steam to escape.
Meanwhile, to make the pie:
In a saucepan, stir the butter over medium-low heat for 6 to 8 minutes, or until golden brown. Add the brown sugar, honey, molasses, bourbon, vanilla, and salt and whisk for 30 seconds. In a large bowl, whisk the eggs to blend. Slowly whisk the honey mixture into the eggs. Stir in the pecans.
Decrease the oven temperature to 275 degree F. Pour the warm pecan mixture into the hot pie crust. Bake on the bottom rack for about 30 minutes, or until the edges are set and the center jiggles but is not liquid. Cool completely on a rack.
Cut the pie into wedges. Top with whipped cream and serve.
The pie can be made up to 1 day ahead, covered and kept at room temperature.