Combine the flour and salt in a large bowl. Using a pastry cutter or your fingers cut in the butter and combine until it looks like wet sand. With your hands, pull the dough away from the edges to form a rough ball. Turn the dough out onto a parchment lined work surface and cut the ball in half. place one half on top of the other and press down until they are combined. Keep doing this until the water is absorbed and the dough is formed together. Then sandwich the dough between two sheets of parchment and roll into a circle, larger than your pie crust. Lift the parchment and carefully flip it into the pie pan. Form the edge with your fingers.
In a saucepan melt the butter with the sugar and salt over medium heat (about 2 minutes.) Stir in the sorghum, bourbon and vanilla.
In a bowl whisk together the eggs. Add a ladle of the hot butter mixture to the eggs, whisking vigorously. Add the hot mixture to the eggs one ladle at a time whisking continuously to temper the eggs. Once about half of the bourbon mixture has been combine with the eggs, pour all of the egg mixture into the sauce pan and turn down the heat to medium low.
Whisk until the mixture is smooth and glossy, about 3 minutes then remove from the heat. If you want the pecans to look pretty and you're OCD like I am, place the pecans in the pie shell and arrange them perfectly and then pour the bourbon mixture on top, poking and jiggling the pie shell to get the liquid to the bottom. Alternately you could stir the pecans into the bourbon mixture and just pour it into the pie shell.
Bake at 350 for 25-30 minutes until the center is set up but still soft. Let it cool for 3-4 hours before serving. It is highly recommended to serve this with vanilla ice cream.
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