Ingredients:

  • 1 9-inch deep-dish chilled pie crust
  • 1 large egg white
  • 2.5 cups whole pecan halves
  • 3 large eggs
  • 1 cup dark corn syrup
  • 0.5 cup granulated sugar
  • 0.25 cup packed light brown sugar
  • 4 tbsp unsalted butter, melted and cooled
  • 1 tbsp pure vanilla extract
  • 0.5 tsp salt
  • 1 tbsp bourbon

Instructions:

  1. Heat the oven to 175°C. Spread the 2.5 cups of pecans on a baking sheet and toast for 6 to 8 minutes until they smell like warm butter and the house feels like a bakery.
  2. Seal the crust by brushing the chilled 9 inch deep dish pie crust with the beaten egg white. Note: This creates an invisible shield that keeps the pastry flaky.
  3. Whisk the base in a large bowl. Combine the 3 large eggs, 0.5 cup granulated sugar, 0.25 cup light brown sugar, and 1 cup dark corn syrup. Whisk until smooth and mahogany colored.
  4. Incorporate fats and flavors by slowly stirring in the 4 tbsp of melted (and cooled!) butter, 1 tbsp vanilla, 0.5 tsp salt, and 1 tbsp bourbon.
  5. Add the pecans to the syrup mixture. Stir gently so you don't break the halves; you want those beautiful whole nuts on top.
  6. Fill the shell by pouring the mixture into your prepared pie crust. Place the whole assembly onto a baking sheet to prevent any oven cleaning nightmares.
  7. Bake for 45 to 55 minutes. At the 30 minute mark, check the color. If it's darkening too fast, tent the edges with foil so the crust doesn't over bake.
  8. Check for doneness by looking for the gentle jiggle. The edges should be set and firm, but the center should move slightly like gelatin when nudged.
  9. Cool completely on a wire rack. This is the hardest part, but the custard needs at least 2 to 3 hours to finish setting its molecular structure.