cartoon by marc johns.

Tuesday, November 27, 2012

My Favorite Pecan Pie & Bourbon-Spiked Whipped Cream

Pecan Pie.
I have made many a pecan pie over the years, seeking that perfect one.  This is that one.  It is the right consistency, and has a great maple flavor.  I made it the easy way this year, but I encourage you to try making it with fresh pie crust instead of frozen.  But if you use the frozen, like I did, this pie takes 5 minutes to make and then cooks for 50 minutes in the oven.  It could not be easier.  I also highly recommend the bourbon-spiked whipped cream to serve with the pie.


1 frozen pie crust or homemade pie crust
1 cup dark corn syrup
1/4 cup maple syrup
2 tablespoons all-purpose flour
1/4 tablespoon salt
2 large eggs
1 large egg white
3/4 cup pecan halves
1 teaspoon vanilla extract

For the spiked whipped topping:
2/3 cup frozen fat-free whipped topping, thawed
1 tablespoon bourbon

1.  Preheat the oven to 350 degrees Fahrenheit.
2.  Put the dark corn syrup, maple syrup, flour, salt, eggs, and egg whites into a large bowl.  

In the bowl.
3.  Beat with a mixer at medium speed until well-blended and a little frothy.

4.  Stir in the pecan halves and the vanilla.  

All in.
5.  Pour the mixture into the prepared crust.  

Ready to go.
6.  Bake on a cookie sheet for about 50 minutes, or until the edges puff and the center of the pie is set.
7.  For the whipped topping, combine bourbon and whipped topping until blended.  Serve with pie.  Enjoy!  Makes one pie.  

Recipe adapted from Cooking Light's Recipe Hall of Fame, November 2009.

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