Dessert

Roast whole pecans at 350°F for 10 minutes.
Cool and coarsely chop the pecans.
Cube butter and place butter and shortening in the freezer for 20–30 minutes.
Combine flour, crust sugar, and crust salt in a food processor and pulse to mix.
Add chilled butter and shortening to the flour mixture and pulse until pieces are pea-sized.
Mix the very cold water (and vinegar if used).
With the processor running, add the water mixture and pulse until dough begins to form.
Turn the dough out, press into a disk, wrap, and refrigerate for ~30 minutes.
Roll out the chilled dough on a floured board into a circle and transfer to a 9-inch pie dish.
Mold the dough into the pie dish and dock the bottom with a fork.
Freeze the pie shell for 30 minutes, line with parchment and pie weights.
Bake the pie shell at 375°F on the middle rack for 20 minutes.
Remove pie weights and continue baking the shell for another 10 minutes.
Melt the filling butter in a saucepan over medium heat.
Stir in the brown sugar and filling salt until combined.
Add the corn syrup and bring the mixture to a boil, stirring occasionally.
Boil the mixture for 1 minute, then remove from heat.
Stir in the bourbon, vanilla, and chopped pecans.
Allow the filling mixture to cool for 5 minutes, stirring occasionally.
Beat the eggs and stir them into the cooled mixture gradually.
Reduce oven temperature to 350°F.
Pour the filling into the hot (pre-baked) pie crust.
Place the pie on a cookie sheet on the lower third oven rack and use a pie shield if desired.
Bake the pie at 350°F for 45 minutes; the filling should still be slightly jiggly when removed.
Cool the pie on a rack for 2–4 hours before serving.
Serve warm with whipped cream or vanilla ice cream if desired.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.