Pecan Pie with Bourbon Whipped Cream

Bourbon whipped cream works beautifully with this traditional holiday pie.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 8


  • 1 unbaked 9-inch pie pastry shell
  • 3 large eggs
  • 1 cup dark corn syrup
  • 1⁄2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1⁄2 tsp. salt
  • 1 cup coarsely chopped toasted pecan pieces
  • 1⁄2 cup heavy cream
  • 2 tsp. bourbon
  • 1 Tbsp. superfine sugar


  • Preheat oven to 350°F.
  • Bake pie shell until lightly browned, about 7 minutes. Remove.
  • In a large bowl, beat the eggs until foamy. Add the corn syrup, sugar, vanilla, salt, and pecans; mix well. Pour into the prepared crust.
  • Bake for 45 minutes or until the top is set. Transfer the pan to a wire rack to cool.
  • Whip cream, bourbon, and sugar together until stiff peaks form. Add a dollop to each slice of pie.