Wednesday, November 21, 2007

Traditional Pecan Pie with Bourbon-flavored Whipped Cream

A Thanksgiving dinner is never complete without some traditional ingredients like Pecans, Pumkins, Cranberries, Apples and of course Turkey. But as we are making a Vegetarian Thanksgiving, I have to omit turkey out of my preparations. The famous Pecan Pie, traditionally a South-western recipe, has become a trademark for thanksgiving season, and my frequent trips to supermarkets and grocery stores has proved that it's a great hit at tables on this day. On asking at the cash register, I was appaled to hear him say that they sell more than 10,000 pies during the 3 days of thanksgiving weekend!!! Wow, and that's just one store!! I am a huge fan of Marie Callendar's Pecan Pie, and this time I knew I would try making one myself. I decided to get into the holiday mood, and hence added amaretto to the basic recipe. And then I came across the Bourbon-laced whipped cream, and I knew my pie would be incomplete without it! So here's to a rich and gooey pie, and to the ultimate way of saying Thanks!


For the Pecan Pie
3 eggs
1 cup dark corn syrup
3/4 cup sugar
2 tbsp sifted all-purpose flour
1 tspn vanilla extract
2 tbsp amaretto liquer
1 1/2 cups chopped pecans (Leave some pecans halved for garnish)
1 unbaked 9 inch deep dish pie shell

Bourbon-Flavored Whipped Cream
1 cup heavy cream
2 tbsp confectioners sugar
1 tbsp bourbon


For the Pie
In a medium-sized bowl, stir together the eggs, corn syrup, sugar, flour, amaretto liquer and vanilla until well blended. Just mix, do not beat a lot. Stir in some chopped pecans. Pour the mixture into the pie shell. Layer the top with the remaining halved pecans; you can even form patterns with the nuts if you like. Bake in a pre-heated oven at 350 degree F for 50 to 55 mins, until a knife inserted half-way between center and edge comes out clean. Remember that the pecan pie will always be a little sticky right in the middle because of the corn syrup. Once done, let it cool completely on the wire rack before slicing it.

For the Bourbon-Whipped Cream
Beat or whisk the cream, sugar, and bourbon until soft peaks form and set aside.

Slice the Pecan Pie once it cools down to room temperature. Then transfer a slice to a serving dish and garnish with chocolate sauce if desired and a lavish dollop of Bourbon-flavored Whipped Cream on the side! Hope this adds a warm touch to your thanksgiving dinner menu.

Tip: You can even add chocolate chips into the mixture if you like to make Chocolate-Pecan Pie. Amaretto and Bourbon in the whipped cream do add a nice touch to the holiday mood, but you can do the pie without them too if you wish.

Related Thanksgiving Recipes:
Roasted Pumpkin and Onion Bisque
Vegetarian Lasagna
Marshmallow and Chocolate Mud Cookies
Chocolate and Coffee Martini

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