Pecan Pie With Bourbon Creme
My daughter found this recipe and it has become our favorite for pecan pie. I have never found any restaurant pie to beat this one.
- Ready In:
- 1hr 10mins
- 1 cup pure maple syrup
- 1 cup granulated sugar
- 4 tablespoons butter
- 4 eggs, large
- 1 tablespoon vanilla extract
- 9 inches pie crusts
- 1 1⁄2 cups pecan halves
- 1 cup whipping cream
- 2 tablespoons confectioners' sugar
- 1 -2 tablespoon Bourbon
- Preheat oven to 350.
- Prepare pie crust in pie pan and have ready.
- In 3-qt. saucepan, cook maple syrup, sugar and butter over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes longer, stirring.
- In large bowl whisk eggs until slightly beaten. Slowly whisk the hot syrup mixture into the eggs. Do not try to add the eggs to the hot syrup. Stir in vanilla.
- Place unbaked crust on cookie sheet. Place pecans in crust. Pour syrup mixture over pecans.
- Bake 45 to 50 minutes or until filling is just set.
- Cool pie on wire rack atleast 1 hour.
- To serve, whip cream with confectioners' sugar and bourbon. Dollop onto individual pie servings.
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This was really good. The maple made a nice change from the corn syrup I usually use, really nice texture as well. The bourbon whipped cream was a revelation. Really made a nice complement to the pie. The only problem I had was with the directions for adding the egg to the syrup. It specifically calls for you to add it while the syrup is hot. I very slowly added a bit of egg and it immediately cooked. I then tried adding a little of the syrup to the egg and that worked a bit better but by the end I had to strain the syrup mixture for any partially cooked egg bits. The final result did not taste eggy in the least however and was a beautiful pie that was loved by all. Thanks!Reply