Make any day special with this pecan-packed pie spiked with bourbon and topped in cream fresh-whipped with brown sugar and vanilla. One more special touch: A pecan-dusted crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In bottom of ungreased 9-inch glass pie plate, mix 1/3 cup chopped pecans and 2 tablespoons flour. Place pie crust over pecan mixture in pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat eggs slightly with hand beater or wire whisk. Beat in 3/4 cup brown sugar, 3 tablespoons flour, the corn syrup, butter and bourbon until smooth. Stir in pecan halves. Pour into crust-lined pie plate.
- Bake 15 minutes. Cover top of crust with foil to prevent excessive browning; bake 40 to 45 minutes longer or until filling is set and center of pie is puffed and golden brown. Cool completely on cooling rack, about 2 hours 30 minutes.
- In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topped with whipped cream.
Nutrition Facts : Calories 640, Carbohydrate 76 g, Cholesterol 115 mg, Fat 6 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 41 g, TransFat 0 g
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