CRUST:

1 1/4 c. flour
1/4 tsp. salt
1 tsp. sugar
4 tbsp. chilled shortening
2 tbsp. chilled butter
3 tbsp. ice water

Preheat oven to 400 degrees. Combine flour, salt and sugar in bowl. Cut in shortening with a pastry blender, add ice water, knead into a ball. Dust lightly in flour, wrap in waxed paper and chill 1 hour. Roll out dough into a 14 inch circle. Press into a 9 inch pie plate. Flute edges and bake 8 minutes. Do NOT poke holes in crust. Place a lightly buttered pie plate on top the crust to bake so pie crust won't bubble.

FILLING:

4 eggs
2 c. dark corn syrup
2 tbsp. butter
2 tbsp. bourbon
1 1/2 c. pecans, broken

In a mixing bowl, beat eggs for 30 seconds. Slowly add corn syrup until well blended. Beat in melted butter and bourbon. Stir in pecans. Pour filling into prebaked pie shell and return to oven for 35 to 40 minutes, until filling is firm. Recipe is also good with Pussers Rum.