Chef John's Pecan Pie

This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.

1 prepared pastry dough for 9-inch pie

2 cups pecan halves

1 cup light brown sugar

½ cup butter

½ cup white sugar

½ cup light corn syrup

3 tablespoons all-purpose flour

2 tablespoons milk

1 tablespoon bourbon

1 teaspoon vanilla extract

½ teaspoon salt

3 large eggs, whisked

Note: Ingredients may have been altered from the original.

Directions at allrecipes.com

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