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Antipasti - Appetizers

Bourbon Pecan Pie

Prep Time: Minutes
Cook Time: Minutes



Ingredients • 1 cup white sugar (or Organic Evaporated Cane Juice Crystals) • 3 tablespoons Brown Sugar • 1/2 teaspoon Trapani Sea Salt • 1 cup corn syrup • 1/3 cup salted butter, melted • 3 whole eggs, beaten • 1 teaspoon Bourbon Whiskey Extract • 1 cup finely chopped pecans • 1 whole unbaked pie crust • Whipped cream • Whiskey Maple Cream Sauce (recipe below) Directions Preheat the oven to 350 degrees F. Mix the white sugar, Brown Sugar, Trapani Sea Salt, corn syrup, butter, eggs, and Bourbon Whiskey Extract together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly). Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce. Whiskey Maple Cream Sauce: • 1 1/2 cups whipping cream • 2 tablespoons sugar • 1 teaspoon Pure Maple Extract • 1 teaspoon Bourbon Whiskey Extract Pour the whipping cream into a saucepan. Add the Pure Maple Extract and sugar and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the Bourbon Whiskey Extract. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie. Recipe adapted from and photo courtesy of www.foodnetwork.com

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