Tennessee Whiskey-Pecan Pie

CRUST

1/2 tablespoon butter

1/4 cup finely chopped pecans

Pinch of kosher salt

1 1/4 cups all-purpose flour

2 tablespoons granulated sugar

1/2 teaspoon table salt

1/4 cup cold butter, cubed

1/4 cup cold shortening, cubed

3 to 4 Tbsp. buttermilk

FILLING

1 cup dark corn syrup

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/4 cup Tennessee whiskey

4 large eggs

1/4 cup butter, melted

2 teaspoons plain white cornmeal

2 teaspoons vanilla extract

1/2 teaspoon table salt

2 1/2 cups lightly toasted pecan halves

REMAINING INGREDIENTS

Vegetable cooking spray

Whiskey Whipped Cream (optional, see below)



Prepare Crust: Melt butter in a small skillet over medium heat,

swirling to coat sides of pan. Add finely chopped pecans, and

sauté 2 minutes or until fragrant and lightly toasted. Sprinkle

pecan mixture with a pinch of salt. Remove pecans from skillet,

and cool completely. Reserve for use in Step 4.



Pulse flour and next 2 ingredients in a food processor 3 or 4 times or

until well combined. Add cubed cold butter and cold shortening; pulse

until mixture resembles coarse meal. Drizzle 3 Tbsp. buttermilk over

flour mixture, and pulse just until moist clumps form. (Add up to 1

Tbsp. buttermilk, 1 tsp. at a time, if necessary.) Shape dough into

a flat disk, and wrap tightly with plastic wrap. Chill dough at least

1 hour.



Meanwhile, prepare Filling: Place corn syrup and next 3 ingredients in

a large saucepan, and bring to a boil over medium heat, whisking

constantly. Cook, whisking constantly, 2 minutes; remove from heat.

Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk

about one-fourth of hot corn syrup mixture into egg mixture; gradually

add egg mixture to remaining corn syrup mixture, whisking constantly.

Stir in lightly toasted pecan halves; cool completely (about 30 minutes).



Preheat oven to 325°. Unwrap dough, and roll into a 13-inch circle on

a lightly floured surface. Sprinkle dough with sautéed pecans (reserved

from Step 1). Place a piece of plastic wrap over dough and pecans, and

lightly roll pecans into dough. Fit dough into a lightly greased (with

cooking spray) 9-inch pie plate. Fold edges under, and crimp. Pour

cooled filling into prepared crust.



Bake at 325° for 50 to 55 minutes or until set; cool pie completely on

a wire rack about 2 hours before slicing. Serve with Whiskey Whipped

Cream, if desired.



Note:

Water or apple juice may be substituted for whiskey.

We tested with Jack Daniel's whiskey.



Whiskey Whipped Cream



1 cup heavy cream

1 teaspoon Tennessee whiskey

3 tablespoons powdered sugar



Beat cream and whiskey at medium-high speed with an electric mixer until

foamy. Gradually add powdered sugar, beating until soft peaks form.