1 Butter Pie Crust Dough disk
1 cup (packed) golden brown sugar
1 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
3 tablespoons finely chopped candied orange peel
4 tablespoons bourbon
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves (about 9 1/2 ounces), toasted
1 cup chilled whipping cream
2 tablespoons sugar
Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.
Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)
Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream.
Makes 8 servings.
