Pecan Pie with Cinnamon Pecan Crust

[auriga]

First time making pecan pie, so I decided to all-out with the pecans and use a pecan crust, too. The whole thing was delicious; it was like a gooey, sweet pecan mixture all wrapped up in a buttery pecan shortbread cookie. It was a little on the decadent side as far as sweetness goes, which I think is typical for a pecan pie, but I might still see how decreasing a bit of the sugar or syrup goes next time.

When I made my version, I replaced half the corn syrup with maple syrup, used brandy in place of the bourbon, and added a little dash of cinnamon to the filling (there's already lots of cinnamon in the crust or else I would've added more).

Since pecan pie bakes for a long time, the crust does not need to be pre-baked. You could also use a purchased 9-inch crust, but I really liked this homemade one.

Pecan Pie with Cinnamon Pecan Crust

Cinnamon Pecan Crust
-1/2 cup (1 stick) cold unsalted butter, cubed
-1 1/3 cups all-purpose flour
-1/4 cup packed brown sugar
-scant 1/3 cup coarsely ground pecans
-1 teaspoon cinnamon
-1/4 teaspoon salt

Pie Filling
-1 cup packed brown sugar
-½ cup corn syrup
-½ cup honey
-2 Tbsp bourbon
-3 Tbsp flour
-1 Tbsp butter, melted
-½ tsp vanilla
-¼ tsp salt
-3 eggs
-1 cup pecan halves

Directions
Butter a 9-inch springform pan or deep-dish pie plate and preheat oven to 350 F.

Combine crust ingredients in a mixing bowl or food processor until coarse crumbs form; press evenly into pan and up sides. Keep cold while making filling.

Whisk together all other filling ingredients besides pecans, which are stirred in last. Pour mixture into crust and bake for about 45 minutes until centre is set.

Cool completely on a wire rack before slicing and serve with freshly-whipped cream.

Adapted from here and here.