- 1½ cups all-purpose flour, plus more
- ½ teaspoon kosher salt
- ¾ cup vegetable shortening
- ½ cup (1 stick) unsalted butter
- 3 large eggs
- 1 cup (packed) light brown sugar
- ½ cup honey
- ½ cup pure cane syrup (such as Steen’s) or dark corn syrup
- 2 tablespoons bourbon
- 2 tablespoons vanilla extract
- pinch of freshly grated nutmeg
- pinch of ground cinnamon
- 2 cups pecans, chopped
Whisk 1½ cups flour and salt in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 Tbsp. cold water and knead until dough just comes together.
Roll out dough on a lightly floured surface until about ¼” thick. Fold in half, then in half again (so that it’s folded into quarters); roll out to a 12” round. Transfer to a 9” pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1” overhang. Fold edges under and crimp. Freeze while you make the filling.
Place a rack in lower third of oven; preheat oven to 425°. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.
Bake pie 10 minutes. Reduce oven temperature to 375° and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40–45 minutes. Transfer to a wire rack; let cool. Chill until firm, at least 4 hours.