Not-Too-Gooey Pecan Pie

Take pie dough out of the refrigerator 20 minutes before using. In a sauce pan over low heat, melt the butter with the corn syrup, molasses, brown sugar and salt, stirring until sugar is dissolved and mixture is completely smooth, about 5 minutes. Remove from heat and stir in whiskey and vanilla. Transfer to a mixing bowl and let cool (this is important, so that the eggs don’t cook when you add them).

Adjust oven rack to the lower-middle position and preheat the oven to 425ºF. Prepare the pie shell for baking. Spray the pie plate with non-stick cooking spray. Press dough into the 9-inch pie plate (not a deep dish plate). For a more evenly baked crust rim, don’t flute the edges. Set aside.

Add the eggs to the cooled mixture in the mixing bowl (it’s okay if the mixture is a little warm). With a mixer set at medium-high, whip for 5 minutes until smooth and lighter in color and texture (it should be somewhat frothy and tan-colored). Add the copped pecans and mix to incorporate.

Pour the filling into the pie shell and arrange the pecan halves over the top in concentric circles. Bake for 10 minutes, then reduce heat to 350ºF and bake for 35 to 40 minutes, until the pie is browned, puffed and set. Check on the pie after 30 minutes and if necessary, cover the crust rim with foil strips (or a pie crust shield) to prevent it from over-browning during the final minutes of baking. When the pie is done, set it on a baking rack to cool for about two hours before serving. Top with whipped cream if desired.