I saw this recipe in Food and Wine and not only thought it sounded good but also easy,
as you do not have to roll the crust but rather, just press it into the pie dish.
I made it for Thanksgiving this year... and who knew that only 2 tablespoons of bourbon could give so much flavor?


PIE CRUST

2 c. all-purpose FLOUR
1/3 c. LIGHT BROWN SUGAR
1 stick plus 7 Tbsp. BUTTER, melted and cooled

FILLING

1/2 c. SUGAR
1/4 c. packed LIGHT BROWN SUGAR
1 1/2 tsp, FLOUR
1/2. tsp. SALT
4 LARGE EGGS
1 1/2c. DARK CORN SYRUP (or cane, sorghum or honey)
2 Tbsp. BOURBON
1 1/2 Tbsp. BUTTER, melted
1 1/2 tsp. VANILLA EXTRACT

MAKE THE PIE CRUST:
In a bowl, whisk the flour with the brown sugar and salt.
Stir in the butter until the dough comes together into a ball.
Transfer the dough to a deep 9-inch glass or ceramic pie plate.
Using your fingers, press the dough over the bottom and up the side of the plate to the rim.
Crimp the edge with your fingers or a fork.
Refrigerate for at least 20 minutes or up to 3 days.

MAKE THE FILLING:
Preheat the oven to 350°F.
In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup.
Add the bourbon, butter and vanilla and fold in the pecans.
Pour the filling into the chilled crust and transfer the pie to a foil lined baking sheet.
Cover loosely with foil and bake for 1 hour, until the filling is nearly set. (I baked it for 1 hour and 10 minutes.)

Transfer the pie to a rack and let cool completely, about 4 hours, before serving.