Old-Fashioned Pecan Pie

First place in the sweet category by Ashley Fowler. Dixie Classic Fair 2012.
Old-Fashioned Pecan Pie
Old-Fashioned Pecan Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup maple syrup

  • 1

    cup packed light brown sugar

  • 1/2

    cup heavy cream

  • 1

    tablespoon molasses

  • 1/4

    teaspoon cinnamon

  • 4

    tablespoons unsalted butter, cut into 1/2-inch pieces

  • 1/2

    teaspoon salt

  • 6

    large egg yolks, lightly beaten

  • 1 1/2

    cups toasted chopped pecans

  • 1

    9-inch unbaked pie shell

  • Bourbon whipped cream:

  • 1

    cup heavy whipping cream

  • 2

    tablespoons white sugar

  • 1 1/2

    tablespoons premium bourbon

Directions

1. Place oven rack in lowest position. Heat oven to 450 degrees. Mix syrup, sugar, cream, molasses and cinnamon in a saucepan over medium heat until sugar dissolves. Remove from heat and let cool 5 minutes. Whisk butter and salt into mixture until combined. Whisk in egg yolks until incorporated. 2. Scatter pecans in pie shell. Pour in filling. Place pie in on lowest rack in the hot oven and immediately reduce the temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on a rack for 1 hour. Then refrigerate until set, about 3 hours or up to 1 day. Bring to room temperature before serving. 3. For the bourbon whipped cream, whip the cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve. Dollop a scoop of whipped cream on pie slices.

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