Ingredients
1-1/2 cups all-purpose flour3/4 teaspoon salt6 tablespoons shortening5 to 6 tablespoons ice waterFILLING:3/4 cup packed brown sugar3/4 cup corn syrup1/2 cup molasses3 tablespoons butter1/2 teaspoon salt3 large eggs, room temperature, beaten2 tablespoons bourbon2 teaspoons vanilla extract2 cups pecan halvesWhipped cream
Preparation
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Refrigerate.
Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat and cool to room temperature. (Mixture will be thick when cooled.)
Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into crust. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.
