- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour, plus more
- 3/4 cup vegetable shortening
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs
- 1 cup (packed) light brown sugar
- 1/2 cup honey
- 1/2 cup pure cane syrup (such as Steen's) or dark corn syrup
- 2 tablespoons bourbon
- 2 tablespoons vanilla extract
- Pinch of freshly grated nutmeg
- Pinch of ground cinnamon
- 2 cups pecans, chopped
- Whisk salt and 1 1/2 cups flour in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 tablespoons cold water and knead until dough just comes together.
- Roll out dough on a lightly floured surface until about 1/4″ thick. Fold in half, then in half again (so that it's folded into quarters); roll out to a 12″ round. Transfer to a 9″ pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1″ overhang. Fold edges under and crimp. Freeze while you make the filling.
- Place a rack in lower third of oven; preheat oven to 425°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.
- Bake pie 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes. Transfer to a wire rack; let
- Chill until firm, at least 4 hours.