Maple Bourbon Pecan Pie - Susan Loyd

by Susan
1/2 recipe Pate Brisee
1 c. sugar
4 T butter, melted
4 large whole eggs
1 c. plus 2 T. dark corn syrup
1/2 c. pure maple syrup
2 T bourbon or dark rum
1 t. pure vanilla extract
2 c. pecan halves
whipped cream

1. Roll dough on a lightly floured surface to 1/8 inch thick. Transfer to a 9 in. pie plate, leaving a 1/2 inch overhang. Fold under evenly. Chill for at least 30 min.
2. Heat oven to 400*. In a medium bowl whisk together sugar, butter, eggs, corn syrup, maple syrup, bourbon, and vanila. Fold in half the pecans. Pour filBling into the pie shell; arrange remaining pecan halves on top of pie.
3. Bake at 400* for 15 minutes. Reduce heat to 350*. Bake for another hour or until a knife tip comes out clean.