Method

Bake the crust

• Butter a 9″ pie dish
• Roll out the dough on a lightly floured surface to ~2″ bigger than the dish diameter
• Use the rolling pin or fold into quarters to transfer dough into the pie dish
• Crinkle up some parchment paper and place over the dough
• Fill with pie weights
• Blind bake the pie crust at 350°F for 20 minutes
• Remove pie weights and bake for another 10 minutes
• Optional: toast the pecans for 7–10 minutes on a baking sheet while baking the pie crust

Make the filling

• In a small–medium saucepan
  • Add 1 stick of butter, ¹⁄₂ cup white sugar, 1 cup brown sugar, and ¹⁄₂ cup syrup
  • Also add 3 tbsp flour, 2 tbsp almond milk, and 1 tsp salt
• Whisk over medium heat until it comes to a full boil
• Turn off heat and let cool for ~10 minutes
• In a medium mixing bowl
  • Whisk together the 3 eggs, 1 tsp vanilla, and 1 tbsp bourbon
  • Slowly whisk in slightly cooled sugar mixture
  • When you’ve mixed in ~half, you can go faster

Assemble & Bake

• Add pecans to pre-baked pie crust
• Pour over sugar mixture
• Fill with more pecans as needed
• Use a spatula to make sure every pecan is coated
• Bake at 350°F for ~45 minutes, or until browned and set (it should not wiggle at all)