Pecan Pie and Bourbon Whipped Cream

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.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 cup sugar
  • 1 1/2 cupscorn syrup Some people use 1/2 dark and 1/2 light
  • 4 eggs
  • 1/4 cupbutter
  • 1 1/2 teaspoonsvanilla
  • 1 1/2 cupspecans coarsely broken
  • 1 unbaked 9″ deep dish pie shell See recipe for pie crust in Peanut Butter Pie post


  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


  1. Whip cream as usual.


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