Easy and light pecan pie perfect for a casual fall evening or a big Holiday gathering.
It is impossible to have any kind of Holiday gathering in my family and not have pecan pie. It is not tied to just Thanksgiving. Any Holiday is an excuse to have this pie. Sometimes this pie is requested at birthdays. One half of my international family did not grow up or even taste pecan pie until well into their adulthood. In my family, it is considered the queen of all pies. When I was growing up, our dessert was baklava that my grandmother carefully hand-made, and by hand-made I mean every layer was made from scratch. I think on some level flavors in pecan pie are a distant cousin to her baklava that none of us can ever make just right. My parents have come close, but I have not. So for now, I settle for making a pecan pie and it seems to make everyone happy. Over the years, I have made variations that have chocolate. Anyone who knows me, knows that I never turn down chocolate, but in this case, I prefer this pie in its original form. While I have tasted some amazing pecan chocolate combinations, there is something special in the simplicity and boldness that pecans bring to this dessert. It is almost as if the chocolate overwhelms the pecans so I just keep it simple. Who knows though, maybe I just didn’t make the pecan chocolate combination correctly?
So while I do keep the pie simple, I do save the indulgence for the bourbon cream. Freshly whipped cream is really good on its own, but 1 tablespoon of good bourbon really elevates to something special and I think it pairs great with the pecans.
I originally found this recipe in an issue of Cooking Light magazine, in 2004 and have been making it, with slight modifications for eleven years. Original recipe can be found here.
- For the pie
- 1 9 inch pie crust (homemade or store bought), blind baked
- 1 cup dark corn syrup
- 1/4 cup maple syrup
- 2 T all purpose flour
- 2 large eggs
- 1 egg white
- 1/2 cup pecan halves
- 1 1/2 teaspoons vanilla extract
- 1/2 cup very cold whipped cream
- 1 T bourbon
- 1 T sugar
- Pre-heat the oven to 350° Fahrenheit.
- Place both syrups, flour eggs and egg white in a large bowl and beat with a mixer on medium speed for a couple of minutes or until well blended. It will look fluffy. Gently fold in pecans and vanilla.
- Pour the filling into a crust, that has been blind baked and bake at 350 for about 50 minutes or until the edges are brown and the center is set.
- Place cream in a large bowl of a stand mixer, and begin mixing using a whisk attachment for about a minute on low speed. Add sugar and cream, and continue whisking until soft peaks form.