Serve the pie with some slightly sweetened whipped cream.
Keep the pie at room temperature on the day it is baked. Cover and refrigerate leftovers and bring back to room temperature before serving again. Pecan tart freezes very well: Double-wrap it in plastic and freeze for up to a month. Unwrap, defrost, and reheat at 350°F (180°C) for about 10 minutes, and cool before serving.
Walnut Tart: Omit the bourbon and instead add 2 teaspoons of vanilla extract and ¼ teaspoon of ground cinnamon to the eggs. Substitute walnut pieces for the pecans.
© 2008 Nick Malgieri. All rights reserved.