Pecan Pie with Bourbon Whipped Cream

This dessert uses a standard pecan pie structure: a blind-baked butter crust, a glossy pecan filling, and whipped cream flavored with bourbon. The pie cools fully before slicing so the filling sets cleanly.

By Julienne

Cook time: 60 minutes

Servings: 8

Ingredients

• 190 g all-purpose flour for crust
• 3 g fine salt for crust
• 10 g granulated sugar for crust
• 115 g unsalted butter cold, cubed
• 45 g ice water cold
• 28 g unsalted butter melted
• 165 g light brown sugar packed
• 240 g light corn syrup none
• 2 g fine salt none
• 5 g vanilla extract none
• 3 unit large eggs lightly beaten
• 180 g pecan halves toasted if desired
• 240 g heavy cream cold
• 20 g powdered sugar sifted
• 15 g bourbon none
• 2 g vanilla extract none

Instructions

1. Make the crust: in a bowl, mix 190 g flour, 3 g salt, and 10 g sugar. Cut in 115 g cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add 45 g ice water and mix just until the dough holds together. Form into a disk, wrap, and chill for 20 minutes. The dough is cohesive but not wet or sticky.
2. Heat the oven to 220 C. Roll the chilled dough into a 3 mm-thick round, fit it into a 9-inch pie plate, trim and crimp the edge, then chill for 10 minutes. Line the crust with foil and fill with pie weights. The crust is relaxed and well shaped in the pan.
3. Blind bake the crust for 15 minutes. Remove the foil and weights, then bake 5 minutes more until the bottom looks dry and lightly set. The crust surface looks dry with light color at the edges.
4. Lower the oven to 175 C. In a saucepan or bowl, combine 28 g melted butter, 165 g brown sugar, 240 g corn syrup, 2 g salt, and 5 g vanilla. Whisk in 3 lightly beaten eggs until smooth, then stir in 180 g pecans. The filling is glossy and evenly mixed with pecans suspended throughout.
5. Pour the filling into the warm crust and return the pie to the oven. Bake 30 to 35 minutes, covering the edge with foil if it browns too quickly. The pie is done when the edges are set and the center still has a slight wobble, about 5 cm across. The center jiggles slightly but does not slosh when nudged.
6. Cool the pie on a wire rack for at least 2 hours so the filling sets before slicing. The pie is fully cool and slices hold their shape.
7. Make the whipped cream just before serving: whip 240 g cream with 20 g powdered sugar, 15 g bourbon, and 2 g vanilla to soft peaks. The cream forms soft peaks and holds a spoon mark.
8. Serve each slice with a spoonful of bourbon whipped cream. Each serving has a neat slice of pie topped with cream.