1 ¾cupschocolate sandwich cookie crumbs(I used Oreos)
9tablespoonsunsalted butter, melted and divided
¾cupplus 2 tablespoons dark corn syrup
⅔cuppacked dark brown sugar
2 ½cupspecan halves (toasted, if you prefer)
Preheat oven to 350°F.
Place cookies in a food processor and pulse until you have fine crumbs. Melt 5 tablespoons butter and combine with cookie crumbs. Press mixture into a lightly greased 9 ½ inch pie plate and bake for 8 minutes. Remove from oven and let cool slightly. Lower oven temperature to 325°F.
Meanwhile, whisk together remaining 4 tablespoons melted butter, eggs, corn syrup, brown sugar, molasses, bourbon, vanilla and salt in a large bowl. Stir in pecans.
9 tablespoons unsalted butter,, 3 large eggs, ¾ cup plus 2 tablespoons dark corn syrup, ⅔ cup packed dark brown sugar, 1 tablespoon molasses, 2 tablespoons bourbon, 1 teaspoon vanilla extract, 1 teaspoon salt
Pour pecan filling into pie crust. Bake for 30 minutes uncovered and for another 15-30 minutes lightly tented with foil. The pie is done when the edges are puffed and set and the center is just barely jiggly.
2 ½ cups pecan halves
I used a 9.5" pie plate but you can use a 9" pie pan, too.
Not a bourbon fan? Skip it! This pie will still be delicious.
The bottom of a drinking glass or a measuring cup lightly greased with cooking spray is an easy way to evenly press the cookie crumbs into the pie pan without them sticking to your fingers.
Tenting the pie with foil prevents the pecans from browning too quickly.
The pie is done when the edges are puffed and set and the center is just barely jiggly.
You can make this pie up to 2 days ahead of time. Cool before refrigerating.
This pie cuts most cleanly when it's been refrigerated.