Pecan–Sweet Potato Pie

1. 1
   To the bowl of a food processor, add the flour, salt, and sugar. Pulse a few times to ensure everything’s evenly distributed. Add all of the cold butter. Pulse a few times until the butter consists of mostly pea-sized pieces. Add 1 tablespoon of the chilled bourbon, pulse; add the ice water, and pulse again. Continue pulsing until the dough comes together when squeezed between the palms of your hands—this will let you know that your dough is sticky enough but not too dry and will hold together.
2. 2
   Dump the mixture onto a clean work surface to finish working the dough in a technique called fraisage: blending the dough by hand to create long, alternating strands of butter and dough, to ensure a flaky crust. Using the heel of one hand, smear sections of the dough little by little across the work surface. Do this once for each section—don’t overwork the dough by smearing the same piece again and again. Once you have gone through all parts of the dough once, bring it together and form into a solid disk. Wrap in plastic film and let rest in refrigerator for at least 30 minutes and up to a few hours. Meanwhile, preheat the oven to 350°F for at least 30 minutes before you plan to bake the crust. Arrange a rack in the middle.
3. 3
   Once the dough has rested, roll it out to a circle approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and fold the excess under itself, crimping the edges to seal. Transfer to the refrigerator until you’re ready to bake.
4. 4
   Once you’re ready, use a fork to prick the entire bottom of the crust to avoid air pockets and fill it with pie weights. Bake the crust on a baking sheet until set and light brown, about 15 minutes. Remove the pie weights and let the crust cool slightly before adding the filling.

Make the filling:

1. 1
   In the food processor, puree the sweet potato pulp until smooth.
2. 2
   Add the remaining filling ingredients and blend until the mixture is smooth. Set aside

Make the topping:

1. 1
   In a bowl, whisk together the egg and the molasses until well blended.
2. 2
   Add the brown sugar, butter, vanilla, bourbon, cayenne, and a pinch of salt. Set aside.

Assemble and bake:

1. 1
   Arrange half the pecans in a single layer in the prebaked crust, set on a baking sheet. Spoon the sweet potato filling on top and spread it evenly.
2. 2
   Add the molasses topping and spread it evenly over the layer of pecans.
3. 3
   Arrange the remaining pecans in a simple decorative layer, setting them into the molasses filling in concentric circles.
4. 4
   Transfer the pie, still on its baking sheet, to the oven. Bake until a toothpick inserted in the center of the pie comes out clean, 60 to 75 minutes. Cool at room temperature for at least 30 minutes before serving. Serve with whipped cream or cinnamon ice cream.