Pecan Pie and Bourbon Whipped Cream

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Pecan pie is a staple in the south. It’s an easy pie to make, so there’s no excuse not to serve it at your next get together or just as a yummy dessert. Pecan is pronounced peh’ cahn, by the way, not pee’ can.
I like my pecan pie straight up, but some people like it with bourbon whipped cream.
1 cup sugar
1 1/2 cups corn syrup (Some people use 1/2 dark and 1/2 light)
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked 9″ deep dish pie shell  (See recipe for pie crust in Peanut Butter Pie post)

Directions:

Prep Time: 20 mins
Total Time: 1 1/4 hr

  1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; add butter and set aside to cool to luke warm.
  2.  In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
  3.  Stir in vanilla, and pecans and pour into crust. Pecans will float to the top.
  4.  Bake in a 350°F oven for about 45 to 60 minutes or until set.
Bourbon Whipped Cream
1 cup heavy cream
2 teaspoon confectioners’ sugar
1 tablespoon bourbon
Whip cream as usual.

This Post Has 6 Comments

  1. Sheila Lamb

    I’m using a couple of these recipes for Thanksgiving – yum!

  2. Catherine

    These keep getting better and better. I’m drooling!

  3. Weekend Cowgirl

    I love pecan pie. My very favorite, but think I will add your topping this year as it sounds really good!!!!

  4. Julie Weathers

    It makes a different flavor to the pie. Some people like chocolate or maple with pecan pie, but I like it straight.

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