Bourbon Pecan Pie
 Adapted from Jeff Winett Made with brown butter and a splash of bourbon, this bourbon pecan pie has a richer, more complex flavor than the typical pecan pie. Ingredients 1 unbaked homemade pie crust, or store-bought 9-inch deep-dish pie crust, chilled 5 tablespoons unsalted butter ⅔ cup packed dark brown sugar ⅔ cup light corn syrup ½ cup golden syrup (such as Lyle’s or King) 3 large eggs, at room temperature 2 tablespoons bourbon 1 teaspoon pure vanilla extract ½ teaspoon salt 2½ cups pecan halves (coarsely chopped, save 8 to 10 whole pecan halves to create a decorative pattern on the surface of the pie, if you like) Beaten egg, milk, or cream, for brushing the edges Unsweetened whipped cream or vanilla ice cream, (optional, for serving) 1 unbaked homemade pie crust, or store-bought 9-inch deep-dish pie crust, chilled 5 tablespoons unsalted butter ⅔ cup packed dark brown sugar ⅔ cup light corn syrup ½ cup golden syrup (such as Lyle’s or King) 3 large eggs, at room temperature 2 tablespoons bourbon 1 teaspoon pure vanilla extract ½ teaspoon salt 2½ cups pecan halves (coarsely chopped, save 8 to 10 whole pecan halves to create a decorative pattern on the surface of the pie, if you like) Beaten egg, milk, or cream, for brushing the edges Unsweetened whipped cream or vanilla ice cream, (optional, for serving) Instructions Prepare the Crust If using a store-bought refrigerated crust that is already rolled, simply unroll it, and fit it into a 9-inch by 1½-inch deep-dish pie pan. Press the dough gently into the pan to ensure it fits snugly without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan's lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time. If using a frozen crust, keep it in the freezer until you are ready to fill it. For a homemade crust, roll it out into a 12 to 13-inch circle on a lightly floured surface. Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press the dough into the pan, ensuring it is smoothly eased into place without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan's lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time. Preheat the Oven: Preheat the oven to 350°F and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.) If using a store-bought refrigerated crust that is already rolled, simply unroll it, and fit it into a 9-inch by 1½-inch deep-dish pie pan. Press the dough gently into the pan to ensure it fits snugly without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan's lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time. If using a frozen crust, keep it in the freezer until you are ready to fill it. For a homemade crust, roll it out into a 12 to 13-inch circle on a lightly floured surface. Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press the dough into the pan, ensuring it is smoothly eased into place without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan's lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time. Preheat the Oven: Preheat the oven to 350°F and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.) Make the Filling In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. (The milk solids will darken and settle on the bottom of the saucepan. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don't worry about it too much.) To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs, bourbon, vanilla, and salt. Sprinkle the pecans in the pie crust and then pour the syrup mixture over top. If you've set aside a few whole pecan halves, arrange them on top in a decorative pattern, pressing them slightly into the filling before letting them rise back up to ensure they're coated. Brush the edges of the pie crust with the beaten egg, milk, or cream. Place the pie on the preheated baking sheet in the oven. Bake until set and golden, 50 to 55 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours. Serve at room temperature, plain or with vanilla ice cream or whipped cream. Make Ahead: The pie can be made one day ahead of time and stored, loosely covered, at room temperature. Freezer-Friendly Instructions: To freeze the pie, after it has cooled, wrap it tightly with aluminum foil or plastic freezer wrap for up to 2 months. Thaw in the refrigerator overnight before you plan to serve it. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. (The milk solids will darken and settle on the bottom of the saucepan. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don't worry about it too much.) To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs, bourbon, vanilla, and salt. Sprinkle the pecans in the pie crust and then pour the syrup mixture over top. If you've set aside a few whole pecan halves, arrange them on top in a decorative pattern, pressing them slightly into the filling before letting them rise back up to ensure they're coated. Brush the edges of the pie crust with the beaten egg, milk, or cream. Place the pie on the preheated baking sheet in the oven. Bake until set and golden, 50 to 55 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours. Serve at room temperature, plain or with vanilla ice cream or whipped cream. Make Ahead: The pie can be made one day ahead of time and stored, loosely covered, at room temperature. Freezer-Friendly Instructions: To freeze the pie, after it has cooled, wrap it tightly with aluminum foil or plastic freezer wrap for up to 2 months. Thaw in the refrigerator overnight before you plan to serve it. Nutrition Information Powered by Per serving (8 servings) Calories: 731 Fat: 45 g Saturated fat: 14 g Carbohydrates: 79 g Sugar: 41 g Fiber: 4 g Protein: 8 g Sodium: 363 mg Cholesterol: 112 mg Per serving (8 servings) Calories: 731 Fat: 45 g Saturated fat: 14 g Carbohydrates: 79 g Sugar: 41 g Fiber: 4 g Protein: 8 g Sodium: 363 mg Cholesterol: 112 mg