1 Cup Maple Syrup
1 Cup packed light brown sugar
½ Cup heavy cream
1 Tablespoon Molasses
4 Tablespoons unsalted butter
(cut into ½ in. pieces)
½ teaspoon salt
6 large egg yolks, lightly beaten
1 ½ Cups pecans, toasted and chopped
1 – 9-inch unbaked pie shell,
chilled in pie plate for 30 minutes

Bourbon Whipped Cream
(Makes about 2 Cups)

Note: Although any style of whiskey will work, bourbon is more “Southern”!

1 Cup heavy cream
2 Tablespoons bourbon
1 ½ Tablespoons light brown sugar
½ teaspoon vanilla extract

Directions

Old-Fashioned Pecan Pie
Recipe from Cooks Country
(Serves 8-10)


Adjust oven rack to lowest position and heat oven to 450 degrees. Heat syrup, sugar, cream and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about three minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.

Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and centr jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about three hours and up to one day. Bring to room temperature before serving.


Bourbon Whipped Cream
(Makes about 2 Cups)

Note: Although any style of whiskey will work, bourbon is more “Southern”!

1 Cup heavy cream
2 Tablespoons bourbon
1 ½ Tablespoons light brown sugar
½ teaspoon vanilla extract

With electric mixer on medium speed, beat cream, bourbon, sugar and vanilla until stiff peaks form, about 2 minutes. (Whipped cream can be refrigerated for four hours)



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