Toffee gives this pecan pie a more intense caramel flavor. Since bourbon is only in the whipped cream, the pie is kid friendly. I hope you like it as much as Doc does!
Toffee Pecan Pie with Bourbon Whipped Cream
1 (9 inch) pie crust pus more pastry for leaves
4 ounces (1/2 bag) English toffee bits without chocolate (I use Heath Bits O’ Brickle without chocolate)
1 cup light corn syrup
½ cup granulated sugar
3 tablespoons unsalted butter, melted
½ teaspoon sea salt or ¼ teaspoon iodized salt
1 ½ teaspoons pure vanilla extract
2 cups pecan halves
Garnish: Bourbon whipped cream (recipe follows)
Preheat oven to 350ºF. Bake pecans for 3-5 minutes. Remove from oven and place in a bowl to cool. Reserve. Place pie crust in 9-inch pie pan. Flute edges. Pour toffee bits in bottom of crust. Set aside. Pour corn syrup, sugar, eggs, butter, salt, and vanilla in a mixing bowl. With a mixer, mix 3 minutes on high speed. Mixture will be thick and frothy. Add toasted pecans. Stir to coat all pecans with filling. Pour into pie shell. Bake 50-55 minutes. The whole pie will jiggle slightly when done. Cool pie uncovered. Garnish with Bourbon whipped cream. Spoon whipped cream on each slice of pie.
Bourbon Whipped Cream
2 cups heavy whipping cream
½ cup powdered sugar
pinch iodized salt
2-3 teaspoons good quality bourbon
Freeze mixing bowl and beaters 30 minutes. Place all ingredients in bowl. Start with 2 teaspoons bourbon. Beat with a mixer on low to combine ingredients. Taste to see if you want to add more bourbon. Beat with a mixer on high speed until stiff peaks form. Refrigerate until ready to serve. Do not stir or mixture will deflate.
Published in The News and Neighbor on November 22, 2017