Momma Maglione's Pecan Pie W/Amaretto Whipped Cream

READY IN: 1hr 15mins
YIELD: 1 pie




  • 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.