Pecan Pie

Step 1

Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Place the dough on the work surface and roll out into a 12-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again.

Step 2

Transfer to a regular 9-inch pie dish (not deep-dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Crimp the edges. Refrigerate until ready to use.

Step 3

Arrange a rack in the lower third of the oven and heat the oven to 350°F.

Step 4

Whisk 3 large eggs, 1 cup packed brown sugar, 3/4 cup corn syrup, 3 tablespoons melted unsalted butter, 1 tablespoon vanilla extract, 1 tablespoon bourbon if using, and 3/4 teaspoon kosher salt together in a large bowl until combined.

Step 5

Remove the crust from the refrigerator. Sprinkle 2 cups pecan pieces evenly into the crust. Pour the filling over the pecans.

Step 6

Place the pie on a rimmed baking sheet. Bake until the filling is just set but still slightly wobbly in the middle, and an instant-read thermometer inserted into the center of the pie registers at least 200°F, 45 to 50 minutes. (The filling will be very hot and will continue to cook once removed from the oven.)

Step 7

Place the pie (still on the baking sheet) on a wire rack and let cool for 15 minutes. Remove the baking sheet, place the pie dish directly on the wire rack, and let cool completely, about 2 hours more. Serve with whipped cream or vanilla ice cream if desired.