Sugar, nuts, butter, and eggs—that’s a pecan pie. This version passes up the usual Karo syrup in favor of more complex natural sugars, plus a slug of whiskey to add an extra buzz to sugar’s high. This is, by far, the sweetest pie in the book.
Makes 1 pie
Make the dough and refrigerate it for at least an hour, or overnight. Roll out the bottom crust and place it in a 9-inch pie plate. Tuck the crust into the plate, trim the edges, and fold them into a ridge. Freeze the crust while you prepare the next steps of the recipe.
Preheat the oven to 350 degrees F.
In a medium bowl, beat the eggs with an electric hand mixer until frothy. Stir in the maple syrup, brown sugar, butter, vinegar, whiskey, and salt. Mix in the pecans. Pour the filling into the pie shell and smooth the surface with a spoon. Bake for 50 to 55 minutes, until the crust is golden and the center remains firm when gently shaken.
Cool on a wire rack for at least an hour before serving. Serve warm or at room temperature.
Store leftovers on the kitchen counter loosely wrapped in a towel for up to 3 days.