Maple-Bourbon Pecan Pie

Ingredients

• 2 tablespoons bourbon 
• 3 tablespoons brown sugar 
• 2 tablespoons butter melted
• 0.5 cup plus dark
• 2 large egg whites lightly beaten
• 2 large eggs lightly beaten
• 0.3 teaspoon kosher salt 
• 0.5 cup maple syrup 
• 0.8 cup pecan halves 
• 0.3 cup pecans finely chopped
• 14.1 ounce pie dough refrigerated (such as Pillsbury)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• wire rack
• aluminum foil

Directions

1. Preheat oven to 35
2. Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.
3. Combine pecans and remaining ingredients in a bowl, stirring well to combine.
4. Pour filling into prepared crust.
5. Bake at 350 for 38 minutes or until center of pie is almost set (shield edges of piecrust with foil if crust gets too brown). Cool on wire rack.