Pecan Pie With Bourbon-Spiked Cream
This decadent pecan pie is a classic dessert that is rich in flavor and perfect for any occasion. The luscious pecan filling is encased in a buttery prebaked pie crust, creating a delightful contrast of textures. Topped with a dollop of bourbon-infused whipped cream, each slice is a heavenly treat that will leave your taste buds longing for more. Let this pie be the star of your next gathering, bringing warmth and sweetness to all who indulge in its comforting embrace.
— Constant Cookbook
Ingredients
- 1 jar (1 lb. 12 oz.) pecan pie filling
- 3 eggs
- 4 Tbs. (1/2 stick) unsalted butter, melted (optional)
- 1 prebaked deep-dish piecrust (see related recipe at left)
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 1 Tbs. bourbon
Instructions
- Preheat an oven to 300°F.
- Remove the lid from the pecan pie filling jar and microwave the jar for 1 minute.
- In a large bowl, using a fork, beat the eggs just until the yolks and whites are well mixed. Stir in the butter and then the pecan pie filling, blending with a fork until well combined. Pour into the prebaked piecrust.
- Transfer to the oven and bake until the center moves like set gelatin when the pie is gently shaken, about 1 hour and 20 minutes. Transfer the pie to a wire rack and let cool for at least 4 hours or up to overnight. The pie will fall slightly after removing it from the oven; you can carefully level the nuts (be careful, as the nuts will be hot).
- In a bowl, whisk the cream until frothy. Add the confectioners’ sugar, vanilla and bourbon and whisk until soft peaks form, 1 to 2 minutes. Cover and refrigerate until ready to use.
- To serve, cut the pie into slices and serve with the whipped cream. Serves. 8.
- Williams-Sonoma Kitchen.
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