Molasses-Bourbon Pecan Pie

• 1-1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 6 tablespoons shortening
• 5 to 6 tablespoons ice water
• 3/4 cup packed brown sugar
• 3/4 cup corn syrup
• 1/2 cup molasses
• 3 tablespoons butter
• 1/2 teaspoon salt
• 3 large eggs, room temperature, beaten
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 2 cups pecan halves
• Whipped cream

1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
2. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Refrigerate.
3. Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat and cool to room temperature. (Mixture will be thick when cooled.)
4. Preheat oven to 350u0b0. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into crust. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
5. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.

flour, salt, shortening, water, brown sugar, corn syrup, molasses, butter, salt, eggs, bourbon, vanilla, pecan halves, cream

Taken from www.tasteofhome.com/recipes/molasses-bourbon-pecan-pie/ (may not work)