Butterscotch Pecan Pie with Bourbon Whipped Cream
For big time-savers, look for packaged pecans that are already toasted and chopped, and use a commercial pie crust. Boxed crusts that you unfold and place in a pie pan are available in the refrigerator sections of most supermarkets, as are frozen crusts already formed in disposable pans (be sure to measure that they really are 9 inches in diameter, or the filling will not all fit). For best baking results, we recommend using a 9-inch glass pie pan; if using a commercial formed crust, remove it from the disposable pan while still frozen, place it in the glass pan, let it thaw, and press it into the pan to fit. A pie crust shield, available in good cookware stores, is a helpful and inexpensive investment for any baker. (See photo)
½ cup firmly packed light brown sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
1 cup light corn syrup
¼ cup (½ stick) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
3 eggs, at room temperature
2 cups (about 8 ounces) chopped toasted pecans
1 cup butterscotch chips
1 unbaked 9-inch pie crust, thawed if frozen
1 cup heavy whipping cream, well chilled
2 tablespoons confectioners’ sugar
1 tablespoon bourbon
Preheat the oven to 375°F.
To make the pie, combine the brown sugar, flour, salt, corn syrup, butter, vanilla, and eggs in a bowl and whisk until well blended. Stir in the pecans and butterscotch chips and pour into the pie crust. Cover the rim of the crust with a long strip of aluminum foil or a pie crust shield to prevent over-browning during baking. Bake until the edges of the pie feel set when touched, but the center still wobbles slightly about 50 minutes; the filling should remain just a bit gooey but not syrupy, and a knife inserted into the center should still have tracings of filling when removed.
Set the pie plate on a wire rack to cool.
To make the whipped cream, just before serving, pour the cream into a bowl and beat with a whisk or an electric mixer just until the cream begins to thicken. Add the confectioners’ sugar and bourbon and continue to beat just until the cream holds its shape softly; be very careful not to overbeat if using an electric mixer.
Serve the pie warm or at room temperature with the whipped cream.
Result: Butterscotch Pecan Pie
Have a good meal, and see you soon with new delicious ingredients.
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