crust: pie crust dough, spiced up with a little cinnamon, nutmeg, and cloves
1 cup dark corn syrup
3/4 cup granulated sugar
6 tablespoons butter
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination
For filling, combine corn syrup and sugar in saucepan and stir to mix.
Place over low heat and bring to a boil, without stirring.
Remove from heat, add butter and allow to melt.
In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon.
Whisk in syrup and butter mixture, being careful not to over mix.
Allow to rest while rolling dough.
Roll out dough and line a pie pan.
Stir pecans into syrup mixture.
Pour into pie crust.
Bake about 45 minutes, until crust is baked through and filling is firm in center.
Cool on a rack.
Store pie at a cool room temperature or refrigerate.
If refrigerated, bring to room temperature before serving.