Instructions

For Crust:

1. Prepare ¼ cup of ice-cold water in the fridge. In a food processor, pulse flour, sugar, and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and pulse until the mixture looks like a coarse meal. Sprinkle about 3tablespoons cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 tablespoon at a time) until the dough comes together.
2. Remove dough from processor and pat into a disk and wrap in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature for a few minutes before rolling out.
3. When ready to use roll out dough on a lightly floured surface to a large circle. Fit into an ungreased 9-inch pie dish, trim the edges leaving an inch or two overhangs. Freeze for 15 minutes.
4. Preheat oven to 425 degrees. Fill the pie crust with pie weights (I place a lightly greased foil over the crust before adding the pie weights.) Bake crust until the edges of the crust is golden, about 15 minutes. Remove the pie weights and foil if using and continue baking crust for additional 5 minutes, until the bottom of the crust looks dry. Remove from heat and let pie crust cool.

For Filling and Assembly:

1. Reduce oven to 325 degrees F. In a large saucepan, heat the brown sugar, cream and butter over a large saucepan of barely simmering water. Stir constantly, until butter is melted and sugar is dissolved and the mixture is smooth. Remove the bowl from the heat and whisk in the whiskey, maple syrup, and vanilla extract.
2. Whisking constantly, whisk in the eggs, one at a time, until completely incorporated. Add in the flour and salt and whisk until smooth.
3. Pour filling into crust. Bake pie until filling top is browned and puffed around the edges, about 45-55 minutes. The center will still be wobbly. Remove from heat and let the pie cool for at least 4 hours before slicing it. Do not refrigerate pie as it cools. Pie can be baked one day ahead. Let cool then store loosely covered at room temperature.