For the pie crust:
1¼ cups all-purpose flour
1/4 tsp. kosher salt
4 oz. salted butter, diced and refrigerated
1/4 cup cold water
For the pie filling:
1/2 cup sugar
4 oz. salted butter
4 cups corn syrup
6 eggs
3/4 cup whole pecans
For the Bourbon whipped cream:
1 cup heavy whipping cream
1 Tbs. Bourbon
1 Tbs. sugar
1/8 tsp. pure vanilla extract
For the pie crust:
Combine the flour and salt in a large bowl and mix well. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the water a tablespoon at a time until mixture forms a ball. Pat the dough out into a disk, wrap it in plastic wrap, and refrigerate it for four hours. Roll the dough out to a 12-inch circle that is 1/8-inch thick. Place it in a nine-inch pie plate, pressing the dough evenly into the sides and bottom. Decorate the edge and refrigerate for one hour before using.
For the pie filling:
Preheat the oven to 360°F.
Combine the sugar, butter, and corn syrup in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Remove from the heat and cool slightly. Whisk in the eggs.
Pour the pecans into the prepared pie shell. Pour the filling over the pecans. Bake for 45 minutes, or until firm. Cool to room temperature before cutting.
For the Bourbon whipped cream:
Combine the ingredients in a large mixing bowl and refrigerate for 15 minutes. Beat the mixture until soft peaks form. Do not overbeat. Refrigerate until ready to use.
Chef-instructor David Vagasky and his husband, Compost in My Shoe’s Jim Martin, serve up homemade shrimp ravioli, harvest salad, pecan pie, and more
