Southern Pecan Pie with Texas Bourbon Whipped Cream
A classic dessert, the first known recipe for Pecan Pie was published in 1886 in Harper's Bazaar Magazine.
My Number One Fan is decidedly Southern. I was born and raised in Texas. We've had debates about whether or not Texas is truly Southern. Granted, Texas joined the Confederacy at the onset of the Civil War, but that doesn't mean it shares the same culture as one might find in Georgia, Alabama, Louisiana or Mississippi. For one thing, slavery was not allowed in all parts of Texas and Governor Sam Houston was a staunch Unionist who opposed secession. But secede it did, for a second time.
Texas is called the Lone Star State because it was, in fact, its own country following its independence from Mexico in 1836 and until being annexed to the United States in 1846. An independent spirit has always been at the kernel of the Heart of Texas and the state is so large that it doesn't really embody one, specific culture.
The state is more like the bayou country in the east; more like Mexico to the south; and most assuredly part of the southwest cowboy country once you get past the Colorado River. But one thing that Texas shares with the rest of its southern cousins is a love of pecan pie. Texas is one of four states, along with Georgia, New Mexico and Louisiana that supply the US and most of the world with pecans.
My Number One Fan and I collaborated on this dish. She had her tried and true red gingham clad Better Homes & Garden's New Cookbook recipe for "Southern Pecan Pie," while I concocted a freshly made whipped cream braced with a slash of vanilla and some Texas bourbon distilled in Fort Worth. The dessert made a great topper to a delicious Thanksgiving Dinner featuring the Kitchen Tapestry recipe for Autumn Pork Roast.
You can really use any whiskey or bourbon you like, but in this case, I used a bourbon distilled in the state of Texas called, appropriately, "TX".
By the way, what is the difference (or similarity) between whiskey and bourbon? All bourbons are whiskeys but not all whiskeys are bourbon. Whiskeys can be distilled from any number of grains, like barley, wheat, corn or rye. Whiskeys can be blended or made from a single grain and come from anywhere. (In the case of Scotland, Canada and Japan, they drop the "e" and the spirit is called "whisky"). Bourbons, on the other hand, must come from the US, must be made of at least 51% corn, and must be aged a minimum of two years in charred oak barrels. Ninety-percent of bourbons in the US come from Kentucky, but there are a dozen or so that are distilled in the state of Texas.
Southern Pecan Pie with Texas Bourbon Whipped Cream
Ingredients
- 1 pre-made, uncooked frozen 9-inch pie shell (like, Marie Callender's)
- 3 eggs, beaten
- 2/3 cup granulated sugar
- 1 cup dark corn syrup (like, Karo)
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 cup pecan halves
- 1- 1/2 cups heavy whipping cream
- 3 oz bourbon or whiskey (like, TX Texas Straight Bourbon Whiskey)
- 1 tbsp vanilla extract
- 1/4 cup brown sugar
Instructions
- Pre-heat the oven to 350°F.
- Blend the eggs, sugar, dark corn syrup, melted butter and vanilla extract thoroughly in a mixing bowl with a whisk or cake mixer.
- Gently fold in the pecans so as to keep them whole and stir until well distributed throughout the batter.
- Pour the mixture into the 9" pie shell. The pecans will rise to the top during the baking process.
- Bake the pie in the upper 1/3 of the oven for 50 - 80 minutes depending on your altitude and oven characteristics. Check the pie by inserting a knife halfway between the center and edge of the pie; when it comes out clean, the pie is done.
- Allow to cool for two hours. Refrigerate unless serving immediately. If refrigerated, pull out of the fridge two hours before serving.
- Add the whipped cream topping just prior to serving.
- Place all of the ingredients for the whipped cream in a mixing bowl.
- Use an electric cake mixer on medium high to beat the mixture until soft peaks form, 3-4 minutes.
- Spoon over wedges of the pecan pie and serve.
Notes
- If the edges of the pie crust are getting too dark while baking (which might occur after an hour), use foil to cover for the duration of the cooking time.
