Short Crust Pastry
175g plain flour
1/2 teaspoon salt
1 tablespoon white sugar
1/2 cup cold butter, cut into small cubes
1/4 iced water
1 cup dark brown sugar
2/3 cup molasses
1 tablespoon bourbon
4 tablespoons unsalted butter
3 large eggs (free range of course)
1/4 cup cream
2 cups pecans, toasted and coarsely chopped
Place flour, salt and sugar in food processor and process until combined. Add butter and process until it resembles large breadcrumbs. Process again while pouring water in a long, continuous stream through the funnel of mixer. Stop when dough just holds together when pinched (you may not need all the water). Do not over-process. Turn dough onto floured work surface and roll into a ball. Cling-wrap and chill for at least 30 minutes.
Preheat oven to 180C.
When dough has been chilled, unwrap on floured surface and roll out to fit your pie or flan tin. Use plenty of flour to prevent it sticking. Place in greased tin, folding edges down to make sides uniform height. Blind bake for 12 minutes or until just golden brown.
In a large saucepan heat brown sugar, molasses, butter and bourbon until boiling, stirring constantly. Remove from heat and let cool. In a bowl, whisk eggs then fold into cooled mixture with the cream.
Scatter the pecans over the pastry case. Pour over filling evenly and bake 30 - 45 minutes until the filling is just set. If pastry edges are getting too brown, cover with foil.
Serve hot or cold with cream or ice-cream? Yes We Can!