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Based on Debby Maugans Nakos's Southern Pecan Pie in her Small-Batch Baking book. She gave directions for making a spiked whipped cream, but this pie is so rich and wonderful as it is, I can't imagine it needing a topping. The pecan halves can be found easily and inexpensively in the baking section of your grocery store in 1/2 cup bags. I'm giving the author's option of using bourbon in the pie, but I did not use it myself. Debby recommends Southern Comfort for the pie, but if you use another bourbon, she suggests you might want to add another tablespoon of sugar. For the pie crust recipe/information, please see Pie Crusts for 2, I have also posted.
Units: US | Metric
Serving Size: 1 (327 g)
Servings Per Recipe: 2