White Chocolate Pecan Pie with Bourbon Whipped Cream

by popular demand -
****IMPORTANT!!! This pie needs a day to rest after baking! Please don't try to make it in a rush before heading out to work on Thanksgiving Day. Learn from my mistakes. Although, it does make nice ice cream topping then. Unfortunately, it also tends to spill in whatever vehicle it's traveling in, making for an unhappy husband, but a nice smelling truck.

9 inch unbaked pie crust - I'm sure you have a favorite recipe. It should be flaky, but be able to stand up to a very rich pie.

2.5 Cups pecan halves
4 Large Eggs
1/4 C Sugar
1/4 C Brown Sugar
1 C White Chocolate (Chips or chunks, however you prefer)
1 C dark corn syrup
1/2 C light corn syrup
2 TBSP Butter, melted and cooled
1 TBSP Bourbon
1/4 tsp salt

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together eggs and both sugars. Add corn syrups, bourbon, salt and butter. Coarsely chop 1 1/4 C of the pecans, and add those to the mixture, along with the white chocolate.

Pour into your prepared pie crust - top with remaining pecan halves, in a circular pattern, or however you'd like. Bake for 50 to 55 minutes, on top of a foil lined baking sheet. ( I also use foil or a pie protector after the 1st 30 minutes to keep the crust from over browning. ) When the pie is done, the center will be slightly wobbly, like a water bed.

Allow to rest, at least 4 hours, preferably overnight. (see note above)

Serve with homemade bourbon whipped cream -

2 tablespoons sugar
1 cup heavy whipping cream
1 TBSP Bourbon

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

This fits in a regular 9 inch crust?
I don't even think this will fit in a deep dish, but my spiedey sense might be off - I haven't made a pecan pie in a few months.

fits fine for me - I do a nice high crimped edge though. If I ever figure out how to load a picture, I'll add one

seebee wrote: but my spiedey sense might be off...

Just so you know, I will be stealing this and calling it my own....