Ingredients
Equipment
Method
- If using a store-bought pie dough, unroll it and fit it into a 9-inch by 1½-inch deep-dish pie pan. Press the dough gently into the pan without stretching. Trim the edges to extend about ½ inch beyond the pan’s lip. Crimp or flute the edges. Refrigerate until ready to fill, up to 1 day ahead. If using a frozen crust in an aluminum pan, keep frozen until ready to fill.
- If using homemade pie crust dough, roll it into a 12 to 13-inch circle on a lightly floured surface. Drape it over your rolling pin, then transfer to the pie pan. Gently press it into the pan without stretching. Trim the edges to extend about ½ inch beyond the pan’s lip. Crimp or flute the edges. Refrigerate until ready to fill, up to 1 day ahead.
- Preheat your oven to 350°F (175°C) and place a baking sheet on the lower third rack to preheat.
- In a large bowl, combine the melted butter, brown sugar, corn syrup, eggs, bourbon (if using), vanilla extract, and salt. Whisk until smooth.
- Sprinkle the coarsely chopped pecans into the chilled pie crust. Pour the egg mixture evenly over the pecans. Arrange whole pecan halves on top in a decorative pattern, pressing them slightly into the filling. Brush the edges of the pie crust with the beaten egg, milk, or cream.
- Place the pie on the preheated baking sheet in the oven. Bake for 50 to 55 minutes, until set and golden. Remove the pie from the oven and let it cool on the baking sheet on a wire rack for about 4 hours. Serve at room temperature.
Nutrition
Notes
The pie can be made up to 2 days ahead and stored, covered loosely, at room temperature. The unbaked pie can be frozen for up to 3 months. Bake from frozen, adding about 10 minutes to the baking time. Cover the edges with foil towards the end if they start to brown too much.