To make the crust
: Chill the butter in the freezer for 15 minutes.
Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse
an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy
. Remove the lid of the food processor
, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough
to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
To assemble and bake the pie: Heat the oven to 350 degrees F.
the eggs, sugar, golden syrup
, butter, bourbon
, vanilla and salt together until combined. Set aside.
Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin
to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan
that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie
should reach 200 degrees F, and a skewer
inserted in the center comes out clean. Cool on a cooling rack
to room temperature before serving, 3 1/2 to 4 hours.