Cane River's Classic Pecan Pie

Directions

Ingredients for DIY pie crust:
1 cup flour
1 stick of butter, room temperature
2 tbsp cool water

In a large bowl, using your hands, mix 1 cup of flour and 1 stick of butter (that is at room temperature) with 2 tbsp of cool water. Form dough into ball. Place ball of dough n a nine-inch pie pan or black iron skillet. Using fingers, slowly form dough. Take your time working the dough evenly into the bottom and up the sides of the pie pan or black iron skillet.

Pecan Pie Filling:

Ingredients for pie filling:
4 eggs, divided
1 tsp cool water
1 stick of melted butter, set aside and cool
1 cup sugar
1 cup Karo light corn syrup
1 tbsp Steen's dark molasses
1/8 tsp salt
2 tsp vanilla extract
1 cup mammoth Cane River pecan halves, toasted
1 refrigerated pie crust dough (if you are not making the crust yourself)

Preheat oven to 350 degrees. Toast 1 cup of pecan halves for 9 minutes and then set aside to cool. While toasting pecan halves, melt 1 stick of butter and set aside. Beat 3 eggs and set them aside for later, as well. Then, in a large bowl, mix 1 cup of sugar, 1/8 tsp of salt, 1 cup of Karo light corn syrup, 1 tbsp of Steen's dark molasses and 2 tsp of vanilla extract. Finally, take beaten eggs and melted butter and fold them into the mix.

Arrange toasted pecan halved in a circular pattern on bottom of pie crust. Slowly pour pie filling mixture over pecan halves and into pie crust. Make an egg wash by mixing 1 beaten egg and 1 tsp of cool water. Brush egg wash onto exposed pie crust. Using a fork, crimp pie crust edges.

Place pie in the oven for 1 hour at 350 degrees on bottom rack. Pecan halves will rise to the top of the pie during baking. Remove pie and let cool for at least two hours. Enjoy!

(Optional) Boozy Pecan Pie:
Add 2 tbsp of preferred bourbon to pie filling. Once pie has cooled brush a little more bourbon on top of pie and pie crust. (We prefer Elijah Craig's "small batch" Kentucky straight bourbon whiskey.)