After-Hours Southern Pecan Praline Pie

• DOUGH
• all-purpose flour↗1 1⁄4 cups
• dark brown sugar↗2 tablespoons
• salt↗1⁄2 teaspoon
• unsalted butter, cut into 1/4 -inch pieces and chilled↗8 tablespoons
• ice water3 -4 tablespoons
• FILLING
• unsalted butter, cut into 1-inch pieces↗8 tablespoons
• dark brown sugar, packed↗3⁄4 cup
• salt↗1 teaspoon
• large eggs↗3
• dark corn syrup↗3⁄4 cup
• vanilla extract↗1 tablespoon
• Bourbon↗4 tablespoons
• whole pecans, toasted, cooled and broken into small pieces↗2 cups

Step-by-step instructions

1. 1

   FOR THE DOUGH: Pulse flour, brown sugar and salt in food processor until blended. Add butter and pulse until flour is pale yellow and resembles coarse cornmeal, ten to fifteen 1-second pulses. (To do this by hand, grate frozen butter in large holes of box grater, then rub flour-coated pieces between your fingers until the flour turn pale yellow and coarse) Turn mixture inot a medium bowl.

2. 2

   Using rubber spatula, fold 3 tablespoons water into flour mixture, then press against side of bowl, if mixture doesn't hold together, add one more tablespoons water. Squeeze dough together and flatten tnto a disk. Dust with flour, wrap in plastic and refrigerate at least 30 minutes or up to 2 days before rolling.

3. 3

   Remove dough from refrigerator and let stand untl dough is malleable enough to roll out, but still cool, 10 -20 minutes. Adjust oven rack to middle position and heat to 375°F Roll dough on lightly floured surface into 12-inch circle. Roll dough over pin and unroll it even into a 9-inch glass pie plate. Fit dough into pie plate and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes.

4. 4

   Line pie shell with two 12-inch pieces aluminum foil, fitting foil so that it hangs over edges of crust. Distribute 2 cups pie weights over foil, then bake until dough under foil dries out, 20-25 minutes. Carefully remove foil and weights, then continue to bake until crust is firmly set and lightly browned, 10-15 minutes. Remove pie shell from oven and set aside.

5. 5

   (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day).

6. 6

   FOR THE FILLING: Lower oven temperature to 275°F Place pie shell in oven if not still warm.

7. 7

   Cook butter, brown sugar and salt together in medum saucepan over medium heat until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat a d whisk in eggs, one at a time; whisk in corn syrup, vanilla and 2 tablespoons bourbon. Rerturn pan to medium heat and stir constantly until mixture is glossy and warm to touch, about 4 minutes. (Do not overheat; remove pan from heat if mixture starts to steam or bubble. Temperature should be about 130F) Remove pan from heat and stir in pecans and remaining bourbon.

8. 8

   Pour mixture into warm shell and bake until center feels set yet soft, like gelatin, when pressed gently, 45-60 minutes. Cool pie completely on rack, at least 4 hours. (Pie can be refrigerated for up to 1 day) Serve pie at room temperature or warm it briefly in oven, topped with whipped cream or vanilla ice cream.