For the crust:
1½ tsp. sugar
1 tsp. kosher salt
2 cups all-purpose flour, plus more for rolling out dough
4 oz. unsalted butter, room temperature
1/4 cup shortening
1/3 cup ice-cold water
For the filling:
1½ cups (12 oz.) pecan pieces
1 cup Bourbon
1 cup sugar
5 large eggs
1½ cups light Karo syrup
For the crust:
Combine the sugar, salt, and flour together in a large bowl and stir to mix well. Stir in the butter and shortening. Slowly stir in the water little by little until the texture is crumbly. Pat the dough into a disk, wrap it with plastic wrap, and refrigerate it for 20 minutes.
Sprinkle the chilled dough, work surface, and rolling pin with flour. Repeat as necessary to keep the dough from sticking to the work surface or rolling pin. Roll the dough from the middle outward until the dough is 12 inches in diameter and about 1/8-inch thick. Gently roll the dough over a floured rolling pin and unroll it gently into a nine-inch, deep-dish pie pan. Crimp the edge with your thumb. Cut off any excess pieces of pie dough and reserve to decorate the pie.
For the filling:
Preheat the oven to 325°F and place the pie shell on a rimmed baking sheet.
Combine the pecan pieces and Bourbon in a small bowl and set aside for at least 15 minutes. The pecan pieces will hydrate.
Whisk together the sugar, eggs, and Karo syrup in a large mixing bowl.
Drain any excess Bourbon from the pecans and reserve it. Pour the pecans into the pie shell. Pour the sugar mixture on top of the pecans.
Bake the pie for one hour and 15 minutes, or until set. Test it by touching the middle: It should be firm in the center. This indicates that the baking is done. Pour 1/3 cup of the excess Bourbon on top of the pie as soon as it comes out of the oven. As the pie cools, it will set.
Roll out the excess pieces of dough and use your choice of cookie cutters to create decorative pieces. Bake them on a baking sheet at 325°F for 10 to 15 minutes, or until light brown. Remove from the oven and cool on a baking rack. When serving, place the pieces on top of the whipped cream or ice cream as your garnish.
Chefs’ Notes: “Your pie may be made ahead of your Thanksgiving dinner; but never frozen. The pie or leftovers should be wrapped airtight in plastic wrap and refrigerated for up to a week. We recommend serving the pie at room temperature. If refrigerated, set out at room temperature 30 minutes prior to serving.”
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