MoKan Nut Pie

Make the crust在食品加工亚搏电竞机,脉冲the 1 1/4 cups of flour with the sugar and salt until combined. Add the butter and lard and pulse until the mixture resembles coarse meal. Drizzle the ice water on top and pulse until the dough just comes together. Turn the dough out onto a work surface, gather any crumbs and pat into a disk. Wrap in plastic and refrigerate until well chilled, about 4 hours or overnight.

On a lightly floured work surface, roll out the dough to a 13-inch round. Ease the dough into a 9-inch deep-dish pie plate. Fold the overhang under itself and crimp decoratively. Freeze the crust until well chilled, at least 1 hour.

将烤箱预热至375°并将外壳放在一个大的镶边烤盘上。用羊皮纸纸线和馅饼填充馅饼或干豆。烘烤约20分钟，直到地壳刚刚设置。去除羊皮纸和重量。烘烤大约15分钟，直到刚开始棕色。完全凉爽。

制作填充Preheat the oven to 350°. Spread the pecans and walnuts on a large rimmed baking sheet. Toast in the oven for 8 to 10 minutes, until fragrant and lightly browned. Let cool.

在中间煎锅中，烹饪黄油中的低热，偶尔搅拌，直至泡沫，约5分钟。继续烹饪，经常搅拌，直到牛奶固体变成棕色，黄油闻到坚果，约4分钟更长。将棕色的乳液留到暖气碗中。让冷却到室温。

In a large bowl, beat the eggs with the cooled brown butter, sugar, cane syrup, bourbon, salt and vanilla until smooth. Stir in the pecans and walnuts.

Pour the filling into the cooled crust. Bake for about 45 minutes, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours. Cut into wedges and serve with unsweetened whipped cream.