September 28, 2012

Southern Pecan Pie with Bourbon Whipped Cream

Boy oh boy I LOVE pie! We were invited over to our friend's house for dinner the other week so I decided to make one of my favorite ooey-gooey Southern specialities: Pecan Pie!
Then to make it even more decedent I whipped up (literally, haha!) a batch of Bourbon Whipped Cream!
Check out my recipe below and please comment and share the recipe on Facebook, Twitter, and Pinterest if you like it! 
2 eggs
1 cup sugar
1/3 cup brown sugar
2 tbsp butter, melted
1 cup dark corn syrup
1 tsp vanilla
1 1/2 cups chopped pecans
1 tbsp bourbon (optional)
1 prepared pie crust, unbaked

Whipped Cream:
1 cup heavy cream
1 tbsp bourbon
1 tbsp brown sugar
TIP: Place mixing bowl and beaters in the freezer so they are chilled before mixing.

Preheat oven to 350 degrees.
Fit the defrosted premade pie dough in a 8 or 9 inch pie plate. Trim off excess with
 kitchen shears and crimp sides with your fingers or a fork.
Mix all pie ingredients together in a bowl except pecans. Stir well.
Add chopped pecans and mix.

The pie is ready to bake!
I can taste it now! Yum oh yum!
Bake 350 degrees for an hour.

For the whipped cream: beat heavy cream, bourbon, and brown sugar in a chilled bowl.
Beat on med speed until it thickens and peaks form, about 5 minutes.
The pie is fresh out of the oven!
Serve warm topped with a large dollop (or two) of bourbon whipped cream!
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