Maple Bourbon Pecan Pie
Ingredients:
For the pie:
6 tbsp butter
1 cup packed brown sugar
1 cup bourbon-infused maple syrup
½ tsp vanilla
½ tsp salt
3 large eggs
1 1/2 cups pecans
9 inch prepared pie crust
For the maple bourbon whipped cream:
heavy whipping cream
bourbon-infused maple syrup
Directions:
For the pie:
Heat oven to 350 degrees. Place pecans on a baking sheet and toast for 3-4 minutes until brown. Remove from oven and let cool.
In a medium-size saucepan, over medium heat, melt butter. Add brown sugar and bourbon-infused maple syrup and stir until smooth. Bring the mixture up to a simmer then remove from heat. Place in a bowl to cool for 10 minutes.
Whisk eggs and add to the butter-sugar mixture. Add in vanilla and salt whisking together until well blended. Pour mixture into uncooked pie shell. Place toasted pecans on top of the sugar fulling. Place pie on a baking sheet. Lightly spray a piece of foil with cooking spray and place over pie. Bake pie in the oven for 20 minutes. Remove foil and bake for an additional 20-25 minutes until the edges of the pie are set. The center will be slightly jiggly but will set when cooled.
Remove pie from oven and place on a wire rack to cool. Sprinkle with flakey sea salt. Best served at room temperature.
For the maple bourbon whipped cream:
In a medium bowl, add in heavy whipping cream and bourbon-infused maple syrup. Whip until firm. Serve on cooled pie and enjoy!
