Crust:
1 1/4 Cup all-purpose flour
2 tsp sugar
1/4 tsp salt
1 stick unsalted butter, cut into small pieces
1/4 Cup ice cold water

Filling:
3 Cups pecans
4 large eggs
1 Cup light brown sugar
2/3 Cup light corn syrup
1 tsp vanilla extract
2 Tbsp butter, unsalted and melted
3 Tbsp Bourbon
1/2 tsp salt

For the crust, place the flour, sugar, and salt in a food processor. Add the butter and pulse until it resembles a coarse meal. Transfer to a bowl and stir in the water. Once combined, place on a floured work surface, and gently knead. Flatten into a disk, wrap in plastic, and refrigerate for 1 hour.

On a lightly floured surface, roll the dough into a 12-inch circle. Place the dough into a 9-inch pie dish and trim with scissors, leaving about ½ inch overhang. Crimp the edges and place in the refrigerator for 30 minutes.

Preheat the oven to 375°F.

For the filling, place the pecans on a baking tray and toast in the oven for 6 minutes or until golden brown and fragrant. In a bowl, combine the eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt and whisk together. Stir in the pecans, and pour the filling into the pie shell.

Lower the oven to 325°F.

Place the pie in the oven and bake for 45 minutes or until the center of the pie is set. 

Serve with whipped cream.