Drunken Pecan Pie

Ingredients:

Pie

• 1 cup granulated sugar
• 1 cup dark corn syrup
• 1/3 cup (about 5 tablespoons) melted salted butter
• 1/4 cup bourbon
• 3 tbsp. l. brown sugar
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 3 whole eggs
• Pie dough
• Premium flour for working with dough
• 1 tbsp. chopped pecans
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tbsp bourbon
• Special equipment: pie pan with a diameter of 22 cm.

Pie dough

• 1.5 cups premium flour
• 0.5 tsp coarse salt
• 165 g salted butter, cut into pieces
• 1 large egg, lightly beaten
• A little bourbon
• A little white vinegar

Preparation:

1. Preheat oven to 350°F (175°C). Combine granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt, and eggs in a bowl.
2. On a lightly floured work surface, roll the dough out to fit a 9-inch (22 cm) pie pan. Using a spatula, carefully transfer the dough into the pan. Gently press the dough into the pan. Pinch the edges, tucking in any excess to create a smooth finish.
3. Spread the pecans on the bottom of the pan. Pour the filling on top. Cover the crust loosely with foil to prevent burning.
4. Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the edges, for another 20–30 minutes. Let cool for 2 hours or overnight.
5. Before serving, prepare the whipped cream by combining the heavy cream, powdered sugar, and bourbon in a large bowl and whisking until soft peaks form. Cut the pie into wedges and serve with the whipped cream.

6. American pie dough

   
   Combine flour and salt in a bowl. Add cold butter and mix it in with your fingers or a handheld pastry blender until the mixture resembles fine pebbles. Add the egg, 1/4 cup cold water, bourbon, and vinegar. Knead until smooth. Refrigerate until ready to use.