Pecan Pie with Spiked Cream

Ingredients

• 1 tablespoon bourbon 
• 1 cup plus dark
• 1 large egg white 
• 2 large eggs 
• 1 cup flour all-purpose divided
• 2 tablespoons flour all-purpose
• 3 tablespoons ice water 
• 1 teaspoon juice of lemon fresh
• 0.3 cup maple syrup 
• 0.5 cup pecan halves 
• 2 tablespoons powdered sugar 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 3 tablespoons vegetable shortening 
• 0.7 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife.
3. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry.
4. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
5. Add slurry; toss with a fork until flour mixture is moist.
6. Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap.
7. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.
8. Remove dough from freezer.
9. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge.
10. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute.
11. Bake at 350 for 8 minutes. Cool on a wire rack.
12. To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla.
13. Pour filling into prepared crust.
14. Bake at 350 for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown). Cool on a wire rack.
15. To prepare the topping, combine the whipped topping and bourbon until blended.
16. Serve with pie.