Pecan Pie with Bourbon-Spiked Cream
Whipped cream spiked with bourbon adds the finishing touch to this rich pecan pie, which is a snap to prepare using our jarred filling.
- 1 jar (1 lb. 12 oz.) pecan pie filling
- 3 eggs
- 4 Tbs. (1/2 stick) unsalted butter, melted (optional)
- 1 prebaked deep-dish piecrust (see related recipe at left)
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 1 Tbs. bourbon
Preheat an oven to 300°F.
Remove the lid from the pecan pie filling jar and microwave the jar for 1 minute.
In a large bowl, using a fork, beat the eggs just until the yolks and whites are well mixed. Stir in the butter and then the pecan pie filling, blending with a fork until well combined. Pour into the prebaked piecrust.
Transfer to the oven and bake until the center moves like set gelatin when the pie is gently shaken, about 1 hour and 20 minutes. Transfer the pie to a wire rack and let cool for at least 4 hours or up to overnight. The pie will fall slightly after removing it from the oven; you can carefully level the nuts (be careful, as the nuts will be hot).
In a bowl, whisk the cream until frothy. Add the confectioners’ sugar, vanilla and bourbon and whisk until soft peaks form, 1 to 2 minutes. Cover and refrigerate until ready to use.
To serve, cut the pie into slices and serve with the whipped cream. Serves. 8.