| Level: | Easy |
| Total: | 13 hr 20 min |
| Prep: | 15 min |
| Inactive: | 12 hr |
| Cook: | 1 hr 5 min |
| Yield: | 18 servings |
Ingredients
- 1 cup white sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup
- 1/3 cup salted butter, melted
- 3 whole eggs, beaten
- 3/4 teaspoons vanilla extract
- 1 cup finely chopped pecans
- 1 whole unbaked pie crust
- Whipped cream
- Whiskey Maple Cream Sauce, recipe follows
- 1 1/2 cups whipping cream
- 5 tablespoons real maple syrup
- 3 tablespoons light corn syrup
- 1 tablespoon whiskey
Instructions
- Preheat the oven to 350 degrees F.
- Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla 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.
- Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 323 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 2 g |
| Cholesterol | 58 mg |
| Sodium | 176 mg |
Reviews
Easy to make. The whisky maple cream sauce was a huge success!
Recipe says to cook for an hour and 10 minutes. In the video she says 50 mins , which I watched after. My pie is way over cooked.
The pie recipe is amazing and the sauce drives it over the top – been on my menu every year for a while now – always gets rave reviews!
The whiskey cream is amazing!!!
Delicious!! Made it for Thanksgiving this year and it turned out great! I did not make the whipped cream but the pie itself was delicious and had the goo that pecan pie needs! I think I will make this annually for Thanksgiving now! I par-baked my store bought crust for 10 minutes at 400 before dropping the temperature down to 350 and then filled the crust with the filling. I also toasted the pecans before I layed them on the crust.
Love this Pie. One person said it tastes like her grandmother made. I make a few each Thanksgiving for family and friends. The Whiskey Maple Cream Sauce is to die for. Besides as a pie topping, it goes great in coffee and as a topping for.other sweets.
Pecan pie my husband’s favorite . This is my first time making the pie and the family LOVED it. It is amazing.
Such a great recipe. I followed it exactly and came out perfect. My family and friends loved it. Oh my and the whiskey glaze amazing. This was a huge hit. I served with vanilla ice cream. Yum
This did not come out at all. Don’t know what we did wrong? The batter that was poured over the pecans was thick and creamy – not like I thought it should be.
Recipe calls for way too much sugar.