Recipe courtesy of Tiffani Thiessen
Total:
2 hr 10 min
(includes cooling time)
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy
Total:
2 hr 10 min
(includes cooling time)
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy
Total:
2 hr 10 min
(includes cooling time)
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Pecan Pie:
  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/2 cups light corn syrup  
  • 1 cup sugar  
  • 1 tablespoon bourbon  
  • 1 teaspoon kosher salt  
  • 1 teaspoon vanilla bean paste  
  • 2 rolled frozen pie crusts, thawed according to package directions 
  • 3 cups whole pecans  
  • 5 large eggs, lightly beaten  
Vanilla Whipped Cream:
  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar  
  • 1 teaspoon vanilla bean paste  

Directions

Watch how to make this recipe.

Special equipment: two 9-inch pie plates

For the pie: Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan over medium heat. Add the corn syrup, sugar, bourbon, salt and vanilla bean paste. Whisk until mixed and the sugar is dissolved, 2 to 4 minutes. Remove from the heat and cool.

Unroll the pie crusts and press into two 9-inch pie plates. Trim the excess around the rims and then crimp the edges. Evenly divide the pecans between the pie crusts. Set the pie plates on a large baking sheet.

Whisk the eggs into the cooled sugar mixture and pour it over the pecans in both pie plates. Bake the pies until they are mostly set but still slightly jiggly in the center, 40 to 50 minutes. Let cool for at least 20 minutes before slicing.

For the whipped cream: Put the cream in the bowl of a stand mixer and whip until foamy. Add the sugar and vanilla bean paste, and whip until soft peaks form. Be careful not to overbeat, or the cream will become grainy.

Serve slices of pecan pie with a dollop of whipped cream.

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