Ingredients yields 10 servings Ingredient Checklist 1 prepared pastry dough for 9-inch pie 2 cups pecan halves 1 cup light brown sugar ½ cup butter ½ cup white sugar ½ cup light corn syrup 3 tablespoons all-purpose flour 2 tablespoons milk 1 tablespoon bourbon 1 teaspoon vanilla extract ½ teaspoon salt 3 large eggs, whisked Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom. Step 3 Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more. Step 4 Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes. Step 5 Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes. Step 6 Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly. Step 7 Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts. Step 8 Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
