Ingredients
All-purpose flour, for dusting
1 disk Test Kitchen's Favorite Pâte Brisée
5 tablespoons unsalted butter
2/3 cup sugar
4 large eggs, room temperature
2/3 cup dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon or dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt (we use Diamond Crystal)
2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
Unsweetened whipped cream, for serving (optional)
Preparation
On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.
Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).
In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.
Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack; bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.
