Butterscotch Bourbon Pecan Pie

* Pate Brisee/Pie crust shell
* 1 c. firmly packed brown sugar
* pinch of salt
* 1 stick unsalted butter, melted, then cooled at room temp.
* 2 eggs
* 2 t. vanilla
* 2 T Bourbon or Tennessee whiskey (jack Daniels, Jim Beam, etc.)
* 2 cups pecans

1. Roll out pie crust into a pie pan and crimp it as you wish.

2. Pre-heat oven to 350 degrees.

3. Spread pecans out on a baking pan and toast them as oven heats. Check every few minutes! If you can smell them in the oven, its probably too late. Remember, they're going to be baked, so even a slight toast will be fine.

4. Stir together brown sugar, flour and salt.

5. Now stir in the cooled melted butter, eggs, vanilla and bourbon.

6. Break up with your hands or coarsely chop half the nuts.

7. Add the broken nuts and whole nuts to your delicious mixture and pour into pie shell.

8. Bake until crust is golden and filling is set, anywhere from 35 to 60 minutes depending on how big the pie pan is.
Check it at 35 minutes either way. Let cool on a wire rack or on oven burner completely before serving. (Crust bottom will be less soggy.)

Serve with Spiced Whipped Cream