pecan pie with bourbon creme

(1 rating)
Recipe by
Sher Bird
Bellevue, WA

A recipe from Beaufort, North Carolina. Absolutely rich and delish.. a perfect dessert to serve on Thanksgiving, Christmas or other holidays. It's the bourbon flavored whipping cream that really sets this pie apart from others.

(1 rating)
yield 10 -12
prep time 30 Min
cook time 45 Min

Ingredients For pecan pie with bourbon creme

  • 1 c
    pure maple syrup (the real stuff!)
  • 1 c
    white sugar
  • 4 Tbsp
    butter (again, the real stuff, not oleo)
  • 4 lg
    eggs
  • 1 Tbsp
    vanilla extract
  • 1
    unbaked pie crust or frozen deep dish piecrust
  • 1-1/2 c
    pecan halves or large pecan chunks
  • 1 c
    heavy or whipping cream
  • 2 Tbsp
    confectioner's sugar
  • 2 Tbsp
    bourbon whisky

How To Make pecan pie with bourbon creme

  • 1
    Preheat oven to 350 deg. F.
  • 2
    In 3 quart saucepan, add maple syrup, sugar, and butter. Cook over medium heat until the mixture boils. Stir often. Reduce heat to medium-low and cook 5 minutes, stirring constantly.
  • 3
    In a large bowl, beat eggs with a whisk gently; SLowly whisk in hot syrup mixture. Stir in vanilla extract.
  • 4
    Place unbaked crust on a cookie sheet. Place pecans inside crust. Pour syrup mixture over the nuts.
  • 5
    Put pie in oven. Bake 45-50 minutes until filling is just set. Remove pie from oven, and cool on a wire rack for 1 hour or more.
  • 6
    To serve: Whip cream with confectioner's sugar and bourbon. Pass this whipped cream so everyone can dollop some on their pie.

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