Momma Maglione's Pecan Pie W/Amaretto Whipped Cream
photo by Emily Elizabeth
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 8
ingredients
-
Pecan Pie
- 1 unbaked 9-inch pie crust
- 1⁄2 cup butter (1 stick) or 1/2 cup margarine (1 stick)
- 1⁄2 cup light brown sugar, packed
- 3⁄4 cup sugar
- 3 eggs
- 1⁄4 cup light corn syrup
- 1⁄4 cup light cream (try Hazelnut Coffee-mate for a tasty lactose free substitute)
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1 1⁄4 cups pecan halves
-
Amaretto Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 tablespoon amaretto liqueur
directions
- Preheat oven to 350 degrees and heat water in a double boiler.
- Combine sugars and butter in the double boiler, stir and cook until butter is melted and sugars are mixed inches.
- Add the eggs one at a time quickly mixing with a wire whisk after each addition so they don't cook in the hot mixture.
- Add all the rest of the ingredients and cook in the double boiler for 5 minutes.
- Pour into an unbaked pie shell and bake for 50-60 minutes.
- While the pie is baking, prepare the whipped cream. Whip the heavy cream and sugar in an electric mixer with a whisk attachment until it begins to thicken and you can see the waves in the cream from the whisk.
- Add the amaretto liquor and whip until stiff peaks form. (Tip: Put your mixing bowl in the freezer for about 5 minutes before using to help thicken the whipped cream faster).
- When pie is done, let cool and then serve topped with the amaretto whipped cream.
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RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.