Pecan Pie. Mmmmm.

This is the best pecan pie recipe I've come across, courtesy of the The Pie and Pastry Bible,by Rose Levy Beranbaum. The use of Lyles Golden Syrup makes it less cloyingly sweet. The egg yolks give the filling a thicker consistency, and the addition of bourbon makes it hard to resist.

Pecan Pie

Adapted from the "The Pie and Pastry Bible"

• Crust for a 9 1/2-inch tart, prebaked. I used Rose's Favorite Tender and Flaky Piecrust
• 1 1/2 cups pecan halves (5.25 ounces = 150 grams)
• 4 large egg yolks (2 full fluid ounces = 2.6 ounces = 74 grams)
• 1/3 liquid cup (lightly greased) Lyle's Golden Syrup (refiner's syrup)
• 1/2 cup light brown sugar, packed (3.75 ounces = 108 grams)
• 4 Tablespoons unsalted butter, softened (2 ounces = 57 grams)
• 1/4 liquid cup heavy cream
• Pinch salt
• 1 teaspoon pure vanilla extract
• 3 Tablespoons bourbon
  
  Preheat oven to 350°F.
  
  Chop about half the pecans, and leave the rest whole. Place in the bottom of the baked crust.
  
  On top of a double boiler, combine egg yolks, syrup, brown sugar, butter, cream, and salt. Cook over moderately low heat, stirring constantly with a heat-proof spatula and without letting the mixture boil, until it is uniform in color and just begins to thicken slightly (160°F on candy thermometer), 7 to 10 minutes. Strain at once into small bowl and stir in vanilla and bourbon.
  
  Slowly pour filling over pecans, coating their upper surface.
  
  Place a foil ring on top of crust to prevent overbrowning; bake about 20 minutes or until filling is puffed and golden and just beginning to bubble around the edges. Filling will shimmy slightly when moved. Cool completely on a rack, about 45 minutes, before unmolding.