Holiday Bourbon pecan pie is a southern delight and a show stopper.
Preheat oven to 350 degrees and set rack at middle position. Spray a 9-inch or 10-inch deep dish pie pan lightly with cooking spray.
To make Crust:
Remove pie crusts from refrigerator at least 15 to 20 minutes before using. Gentlty unroll one crust onto lightly floured cutting board or table. Lightly dust both sides of the crust with flour. Carefully place the crust inside the pie pan, leaving at least 1 inch of the crust overhanging. Pierce bottom of crust several times with a fork.
To make Pie Filling:
Chop the pecans and set aside
In a large mixing bowl, whisk the 3 whole eggs. Add corn syrup, butter, salt, brown sugar, vanilla extract and bourbon. Stir until well blended. Add pecans and stir until combined. Set aside.
To Make Leaves:
Unroll second pie crust onto lightly floured board or table. Lightly dust both sides of the crust with flour. Using aluminum leaf cutters, cut out enough leaves to go around the outer edge of your pie. (These can be purchased at Williams Sonoma). Place cut leaves on wax paper. If you are using a scalloped pie dish, it will take approximately 30 leaves, fewer if using a standard round dish.
Pour Filling mixture into pie crust. Using a whisk or fork, beat the reserved egg white. Gently brush teh back side of pastry leaves. Brush the outside 1/4-inch of the pie crust with the egg wash. Place leaves around crust, overlapping slightly. Press gently to adhere. Brush egg wash over the leaves.
Bake for 45 to 55 minutes or until pie is set; pie should have a gelatin-like consistency. A knife or straw inserted halfway between the center and the edge of the pie should come out clean. Check teh pie afrter minutes of cooking. If the crust is browningn too much, lay a piece of aluminut foil loosely over the pie.
Remove pie from the oven and cool on a rack. Pie shoudl be completely cool before slicing. Top with a dollop of whipped cream, if desired.