Traditional Pecan Pie with Bourbon-flavored Whipped Cream for Thanksgiving!
|Bourbon flavored whipped cream||2 Tablespoon (Bourbon Flavored - For the Pecan Pie)|
|Dark corn syrup||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Amaretto liquer||2 Tablespoon|
|Chopped pecans||1 1⁄2 Cup (24 tbs), garnish|
|Unbaked 9 inch deep dish pie shell||1|
|Heavy cream||1 Cup (16 tbs)|
|Confectioner' s sugar||2 Tablespoon|
For the Pie
In a medium-sized bowl, stir together the eggs, corn syrup, sugar, flour, amaretto liquer and vanilla until well blended. Just mix, do not beat a lot. Stir in some chopped pecans. Pour the mixture into the pie shell. Layer the top with the remaining halved pecans; you can even form patterns with the nuts if you like. Bake in a pre-heated oven at 350 degree F for 50 to 55 mins, until a knife inserted half-way between center and edge comes out clean. Remember that the pecan pie will always be a little sticky right in the middle because of the corn syrup. Once done, let it cool completely on the wire rack before slicing it.
For the Bourbon-Whipped Cream
Beat or whisk the cream, sugar, and bourbon until soft peaks form and set aside.
Slice the pie once it cools down to room temperature. Then transfer a slice to a serving dish and garnish with chocolate sauce if desired and a lavish dollop of Bourbon-flavored Whipped Cream on the side!
Tip: You can even add chocolate chips into the mixture if you like to make Chocolate-Pecan Pie. Amaretto and Bourbon in the whipped cream do add a nice touch to the holiday mood, but you can do the pie without them too if you wish.