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.

Southern Living

My wife made this pie for Christmas, and it turned out just as pretty as the picture. She said it was the most beautiful pie she had ever made. I said if it tastes as good as it looks it will be delicious, and it was. With 2 slices gone it was in the fridge, and there was no liquid seeping out. She used Jim Beam bourbon.