Chef John's Pecan Pie

Name: Chef John's Pecan Pie
Total time: 130
Yield: 10
Ingredients: 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

Recipe by John Mitzewich from allrecipes.com

Dessert 2 Hr. 10 Mins.

Ingredients

10 servings

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1 prepared pastry dough for 9-inch pie
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2 cups pecan halves
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1 cup light brown sugar
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½ cup butter
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½ cup white sugar
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½ cup light corn syrup

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3 tablespoons all-purpose flour
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2 tablespoons milk
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1 tablespoon bourbon
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1 teaspoon vanilla extract
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½ teaspoon salt
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3 large eggs, whisked

Instructions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
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.
Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
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.
Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.