Cheap Tart Bakery: Maple Pecan Pie With Bourbon Whipped Cream

A dose of Southern charm (with a twist) at your oh-so Midwestern holiday dinner.

Pie
1 nine-inch pie crust, pre-baked until golden brown

6 tbsp unsalted butter 

1 cup dark brown sugar

1/2 tsp kosher salt

3 large eggs

½ cup light corn syrup
¼ cup Grade B maple syrup
1 tbsp pure vanilla extract

2 cup raw pecan pieces
1. Preheat oven to 350 degrees and spread pecans in an even layer on a rimmed cookie sheet. Toast the pecans for 10 to 15 minutes, or until fragrant and just beginning to color. Remove pecans from oven and allow to cool while you prepare the rest of the filling. Reduce oven temperature to 275 degrees.
2. Set a medium heatproof bowl over a skillet of simmering water. Place butter in the bowl and allow it to melt. Add the brown sugar and salt and mix with a wooden spoon to combine.
3. Remove the bowl from the heat and mix in eggs one at a time. Place the bowl back over the hot water and cook, stirring frequently, until the mixture is shiny and warm to the touch.
4. Remove bowl from heat and stir in the corn syrup, maple syrup, and vanilla. Add the pecans and stir.
5. Place your pie shell on a rimmed cookie sheet (this will make it easier to move the pie in and out of the oven). Pour the pecan mixture into the pie shell and bake in the center of the oven for 50 to 60 minutes. The center of the pie should feel like gelatin when pressed gently with your fingertip.
Let the pie cool completely on a rack before slicing. While the pie is cooling, make the whipped cream.

Bourbon Whipped Cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 ½ tbsp good quality bourbon
1 tsp pure vanilla extract
In a medium bowl (preferably chilled), whip the cream until soft peaks form. Add the vanilla and gradually add the powdered sugar, whipping until you have stiff peaks. Gently fold in bourbon. Chill if not using right away.

Cheap Tart Bakery, 773-344-1998.

Photo: Courtesy of Cheap Tart