Flavored with bourbon, brown sugar, and maple syrup, this no-corn syrup pecan pie is a holiday staple.
Adapted from this David Lebovitz recipe.
Notes:
I love my Emile Henry pie plates (similar to this one).
04Place the parbaked pie shell on a parchment-lined baking sheet. Pour the filling into the pie shell and bake until the center of the pie seems just about set. It should still jiggle a little. Begin checking it at the 40-minute mark, but it may take 45 to 50 minutes (I find 50 minutes to be about right). Remove it from the oven and let it cool on a wire rack. Serve at room temperature.
05Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner’s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and the vanilla and beat to combine and until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty. You don’t want the whipped cream to taste too sweet because pecan pie is very sweet.