Recipes

Crust:

Chill butter in freezer for 15 minutes

Pulse pecans 6-7 times in a food processor or until finely ground

Add flour and salt, pulse additional 4-5 times

Add butter and pulse 6-7 times, until texture looks mealy.

remove lid and add water and bourbon, pulse 5-6 times until mixture holds together when squeezed and feels like dough.

Transfer dough to a gallon-sized zip-top bag

Form dough into a ball and press into rounded disk

Refrigerate for 30 minutes

Filling:

Preheat oven to 350 degrees

Whisk eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.

Remove dough from refrigerator. Flour dough and roll to fit tart pan

Evenly sprinkle 6 oz chopped spiced pecans into crust and pour filling on the top

Bake for 20 minutes

Place remaining spiced pecans in a ring on edge of pie

Bake 10 additional minutes or until the center of the pie tests 200 degrees.

Cool

Freeze pie for 8 hours to 2 weeks. Cut pie frozen for clean cuts.