INGREDIENTS

INSTRUCTIONS

Prepare and chill the dough.  For the 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 butter
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  cool while preparing bottom crust.  Preheat oven to
350 degrees and set a rack in the lowest level. For  the bottom crust,
lightly flour the work surface and the dough and  roll it to a 12-inch
disk. Fold the dough in half and place it in the  pan; unfold the dough
and press it firmly into the pan. Trim away all  but 1/2-inch excess
dough at edge of pan. Fold dough under and flute  edge.  Arrange pecans
in crust. Skim foam from top of filling (or the top  will have an
unattractively mottled surface) and pour over pecans.  With the back of
a fork, press the pecans down into the filling so  that they are
immersed.  Bake the pie for about 45 minutes, until the crust is baked
through  and the filling is set and well puffed in the center. Cool the
pie on  a rack and serve warm or at room temperature.  Converted by
MC_Buster.  Recipe by: COOKING LIVE  SHOW # CL9232  Converted by
MM_Buster v2.0l.

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