Preheat oven to 425°
In a large mixing bowl, whisk together melted butter with corn syrup, sugar, whiskey, vanilla and salt. Add eggs and mix well.
Spread pecans evenly in 10-inch unbaked pie shell (in pie dish or tart pan) and pour egg mixture over pecans.
Bake for 15 minutes, then reduce oven temperature to 350° and bake an additional 20–30 minutes or until set but still loose in center. Remove from oven. Allow to cool. Serve slices with a dollop of cream cheese frosting. Makes 1 pie or tart.
* This seasonal release can be substituted with Uprising, another whiskey made by local distiller Sons of Liberty, or your favorite bourbon.
*TO PREPARE THE PIE DOUGH
In a large bowl, mix together flour and sugar. With a large fork or pastry cutter (or by pulsing with a food processor) cut the butter into the flour until the butter resembles small peas.
Slowly add water until a dough forms, kneading and working dough as little as possible but enough to form a workable dough. Pressing dough, form a 6-inch disk. Wrap tightly in plastic wrap and let rest in the refrigerator for 1 hour or overnight. Using a rolling pin on a floured surface, roll dough to form a 12-inch circle. Place in pie dish (or tart pan); crimp edges and proceed with recipe.
*TO PREPARE THE CREAM CHEESE FROSTING
In a stand mixer fitted with paddle attachment, cream together butter and cream cheese, scraping sides of bowl. Add sugar and beat until fluffy. (If too thick, add a scant teaspoon of water at a time until desired consistency is reached.)
Recipe by Pastry Team, Easy Entertaining Inc., Providence