Southern Sweet Potato Bourbon Pecan Pie

For Crust: Combine the flour, pecans, sugar and salt in a mixing bowl. Cut in the butter until the mixture resembles coarse meal.

Combine the egg and milk, then stir into the flour mixture until the crust just holds together.

Wrap the crust in plastic wrap and refrigerate for about 30 minutes.

For Filling: Combine all the ingredients and mix well.

For Topping: Mix the butter, sugar, syrup and egg. Add the pecans and stir well.

To complete the pie, preheat the oven to 450 degrees F.

Remove the crust mixture from the refrigerator and roll it out into a 10-inch circle and carefully place it in an 8-inch pie pan, folding the overhang into itself and flare it out over the edge of the pan.

Roll a rolling pin over the top to press off any excess. Crimp decoratively. Line the crust with waxed paper and fill with pie weights or beans, then bake until the crust just begins to crisp, about eight minutes.

Remove the paper and weights. Reduce the heat to 425 degrees F and bake for another eight minutes. Remove the crust from the oven and reduce the heat to 375 degrees F.

Fill the crust with the sweet potato mixture, then top with the pecan mixture. Bake until the center sets, about 35 minutes. Remove from the oven and cool to room temperature before slicing to serve.