PECAN BOURBON PIE FOR THE CARTER FAMILY

FOR THE PIE DOUGH:
1 1/2 cups cake flour
1/3 cup sugar
Pinch of salt
1/2 cup water
1 1/2 cups solid vegetable shortening
FOR THE FILLING:
1 1/2 cups chopped pecans
1 cup whole half-pecans
4 eggs
1/2 cup sugar
6 Tbsp. melted butter
6 Tbsp. bourbon
1/2 cup molasses
Pinch of salt
1/2 cup dark corn syrup
Whipped cream or ice cream (to serve)

TO MAKE PIE SHELL:
(This will give you enough dough for two pieces or one double-crusted pie.)

Combine flour, sugar, salt, water and shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the ingredients are well combined and the dough is smooth. Divide the dough into two pieces and press each piece out to form a 6-inch disk. Wrap them in plastic wrap and refrigerate the dough for at least one hour and for up to 1 week.

Or preheat oven to 375 degrees F, (roll out one of the dough pieces and place in pie pan), and bake the pie "blind" in the oven for 40 minutes to form a pre-baked shell.

TO MAKE THE PIE:
Preheat oven to 350 degrees F.

Place the chopped pecans in the pre-baked shell. Neatly arrange the half pecans on top.

Whisk the eggs and sugar together. Add the melted butter, bourbon, molasses, salt and dark corn syrup into the egg mixture. Pour gently over the pecans, making sure not to disturb the arrangement of the half pecans.

Bake at 350 degrees F for 45 minutes. Check whether the pie is done by pressing slightly on the pecans in the center; if any liquid appears, bake it some more.

Serve with whipped cream or your favorite ice cream.

Makes 1 pie (and dough for two pies)
Adapted from source: All The Presidents' Pastries: Twenty-Five Years in the White House by Roland Mesnier