Temperature: 375° F

Ingredients

Instructions

Crust
Place a stick of butter in the freezer overnight. Working quickly, grate the butter over a bowl using the large holes of a cheese grater. Add Crisco, salt and flour, and mix gently with a fork. Add a few drops of ice water at a time while pressing down with the fork, until the dough holds together. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Roll out the crust and place it into a 9" pie plate. Fold excess dough under and pinch the edges. Prick the bottom with a fork, then blind-bake with dry beans or pie weights at 425 for 10 minutes, then reduce heat to 350, remove the weights and continue baking for 10 minutes. Begin the filling while the crust is pre-baking.
Filling
Place the pecans in a single layer on a baking sheet. Toast in the oven while it is pre-heating for the crust, stirring them around occasionally until the nuts are warm and fragrant, about 5 minutes. Set half the pecans aside and roughly chop the other half.
Beat the eggs until foamy. Beat in the sugar, butter, salt, honey, cinnamon and cloves. In a ramekin or small bowl mix the bourbon and arrowroot until well blended. Stir mixture into the eggs. While the crust is pre-baking, place the bowl with the filling over a pot of boiling water, stirring occasionally until warm. Do not allow to boil. When warm stir in the pecans. Pour the mixture into the still hot pie crust. Place the pie plate on a baking sheet and bake at 375 for about 25 minutes or until the filling is set. Cool on a wire rack and mix up a hot toddy while waiting. Serve warm or at room temperature.