Bourbon Pecan Pie with Cinnamon Whipped Cream
Serves: 8 servings
 
Ingredients
  • 1- 9" prepared pie crust (do not pre-bake)
  • 3 large eggs
  • ¾ cup light corn syrup
  • 4 Tablespoons butter, melted
  • ¾ cup light brown sugar, firmly packed
  • 2 Tablespoons bourbon
  • 2 Tablespoons all-purpose flour
  • 2.5 teaspoons vanilla
  • 1¼ cup pecans, chopped
Cinnamon Whipped Cream
  • 1 cup cream
  • ⅓ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 425 degrees. In a large mixing bowl, combine eggs, corn syrup, butter, light brown sugar, bourbon, flour and vanilla until well combined.
  2. Add the chopped pecans and mix well.Pour into the prepared pie crust.
  3. Cover edges of pie with foil. Bake pie on the bottom rack at 425 degrees for 15 minutes.Then reduce heat to 350 degrees and bake for another 45 minutes. Pie should not be overly-jiggly. Let pie cool for at least 1 hour.
For the whipped cream
  1. Using cold cream, add to a medium bowl along with sugar, cinnamon and vanilla. Using an electric mixer whip the cream until the proper whipped cream consistency forms. Makes 2 cups.
Notes
If you prefer your crust a little more brown, just remove the foil towards the end. If pie is too jiggly, increase bake time by 5 to 10 minutes. This is a great pie to make the day before. Just pull it out of the refrigerator at least 30 minutes before serving.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/heaven-bourbon-pecan-pie-with-cinnamon-whipped-cream/