Makes one No.8 skillet pie (9-inch)


2½ cups (319 grams) pecan halves
5 tablespoons (71 grams) unsalted butter, melted
1 cup (213 grams) light or dark brown sugar
1/3 cup (66 grams) granulated sugar
4 large eggs
3 tablespoons good quality Bourbon
2 teaspoons vanilla extract
½ teaspoon fine sea salt
1 pie crust, par-baked pie crust in a No.8 Field Skillet (instructions here)



Preheat the oven to 375°F with the oven rack in the lower third of the oven. Place the pecans in an even layer on top of the cooled bar-baked pie crust. Set aside while you prepare the custard.


In a medium bowl, whisk the melted butter, brown sugar, sugar, eggs, bourbon, extract, and salt until well combined. Gently pour the custard over the pecans.


Transfer the pie to the oven and bake until the crust is golden brown and the custard appears set on the outside, but slightly jiggly in the center, 30-35 minutes. Cool completely before slicing and serving.