MoKan Nut Pie 

Name: MoKan Nut Pie
Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons sugar; 1/2 teaspoon kosher salt; 4 tablespoons unsalted butter, cubed and frozen; 4 tablespoons rendered pork lard, cubed and frozen; 1/3 cup ice water; 1 1/2 cups pecans, chopped; 1 1/2 cups walnuts, chopped; 1 stick plus 2 tablespoons unsalted butter, cubed; 6 large eggs, at room temperature; 1 cup sugar; 1 cup cane syrup, preferably Steen's, or dark corn syrup; 2 1/2 tablespoons bourbon; 2 teaspoons kosher salt; 1 teaspoon pure vanilla extract; Unsweetened whipped cream, for serving

MoKan Nut Pie  was pinched from <a href="http://www.foodandwine.com/recipes/mokan-nut-pie" target="_blank" rel="noopener">www.foodandwine.com.</a>

"This riff on pecan pie from Kansas City, Missouri, chef Megan Garrelts is called MoKan because it refers to Missouri and Kansas; when Megan makes it, she uses Missouri pecans and Kansas black walnuts. It has a great flaky crust and plenty of fragrant nuts, with a classic sticky pecan pie filling. Slideshow: More Pie Recipes..."

INGREDIENTS

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1 1/4 cups all-purpose flour, plus more for dusting

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1 1/2 teaspoons sugar

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1/2 teaspoon kosher salt

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4 tablespoons unsalted butter, cubed and frozen

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4 tablespoons rendered pork lard, cubed and frozen

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1/3 cup ice water

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1 1/2 cups pecans, chopped

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1 1/2 cups walnuts, chopped

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1 stick plus 2 tablespoons unsalted butter, cubed

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6 large eggs, at room temperature

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1 cup sugar

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1 cup cane syrup, preferably Steen's, or dark corn syrup

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2 1/2 tablespoons bourbon

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2 teaspoons kosher salt

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1 teaspoon pure vanilla extract

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Unsweetened whipped cream, for serving

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