The bourbon pecan pie recipe included pastry, which had previously given lackluster results, so I substituted a pastry recipe from one of my cooking idols, a source that can do no wrong. The crust rolled out beautifully. I poured in the filling and was just giddy as I slid it into the oven. I went into the next room to relax. 20 minutes later I was interrupted by...smoke!
You see, that trusted pastry recipe had a lot of butter. The pie had a low baking temperature. Which meant that the butter literally melted right out of the crust and dripped to the bottom of the oven, where it produced great clouds of smoke. At no point was there any danger of fire, but the end result was "smoked" pecan pie on a rancid gummy crust, a major oven cleaning project, and a lingering bitter smoky smell in the house.
All of which is to explain why I was in the market for a new pecan pie recipe. I combined my trusted pastry recipe and "old fashioned" (aka no corn syrup) pecan pie filling. No bourbon in the pie, but plenty in the whipped cream. A winner through and through.
(Recipe from Cook's Country)
- Single crust for 9" pie (I used my favorite pie crust recipe, and you should use yours)
- 1 ½ cups toasted and chopped pecans
- 6 large egg yolks
- 1 cup maple syrup
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1 tablespoon molasses
- 4 tablespoons unsalted butter
- Bourbon Whipped Cream
- ½ cup heavy cream, chilled
- 1 tablespoons bourbon
- 1 tablespoon light brown sugar
- ¼ teaspoon vanilla extract
Click here for a pie roll out tutorial.