Classic Pecan Pie with Whipped Cream

Name: Classic Pecan Pie with Whipped Cream
Cook time: 55 min
Yield: 8 servings
Ingredients: 1 piece Single pie crust rolled to fit a 23 cm pie dish; 57 g Unsalted butter melted and cooled slightly; 165 g Light brown sugar packed; 180 ml Light corn syrup; 3 each Large eggs lightly beaten; 5 ml Vanilla extract; 2 g Fine salt; 1 g Ground cinnamon; 250 g Pecan halves lightly toasted if desired, plus a few reserved for garnish; 240 ml Heavy cream cold; 15 g Powdered sugar; 2.5 ml Vanilla extract

This Thanksgiving dessert bakes a classic pecan filling in a single pie shell until set and glossy, then is finished with lightly sweetened whipped cream. The pecans toast in the oven for deeper flavor, the filling slices cleanly after cooling, and the cream is served on top or alongside each slice.

By Julienne

Cook time: 55 minutes

Servings: 8

Ingredients

1 piece Single pie crust rolled to fit a 23 cm pie dish
57 g Unsalted butter melted and cooled slightly
165 g Light brown sugar packed
180 ml Light corn syrup
3 each Large eggs lightly beaten
5 ml Vanilla extract
2 g Fine salt
1 g Ground cinnamon
250 g Pecan halves lightly toasted if desired, plus a few reserved for garnish
240 ml Heavy cream cold
15 g Powdered sugar
2.5 ml Vanilla extract

Instructions

Heat the oven to 175 C. Fit the pie crust into a 23 cm pie dish, crimp the edge, and set it on a rimmed baking sheet. The oven is fully preheated and the crust is fitted in the dish.
In a medium saucepan over low heat, melt the butter. Off the heat, whisk in the brown sugar, corn syrup, beaten eggs, 5 ml of the vanilla extract, salt, and cinnamon until smooth. The filling looks glossy and evenly combined with no streaks of egg.
Stir in the pecans, then pour the filling into the crust. Arrange any reserved pecans on top so the surface looks evenly covered. The pie shell is filled almost to the rim and the nuts are distributed evenly.
Bake for 50 to 55 minutes, until the edges are set and the center has a slight wobble, not a slosh. If the crust browns too quickly, cover the rim loosely with foil for the last 15 minutes. The filling is puffed, glossy, and the center jiggles only slightly when nudged.
Cool the pie on a rack for at least 2 hours so the filling sets fully. The pie slices cleanly and the center no longer looks loose when the pan is nudged.
Whip the heavy cream, powdered sugar, and the remaining 2.5 ml vanilla extract to soft peaks. The cream holds soft peaks that curl over when lifted.
Serve each slice with a dollop of whipped cream on top or on the side. Each serving has a clean slice of pie with a visible whipped cream topping.