Pecan Pie is one of my dad's favorite desserts, and the recipe my mom used to make is his absolute favorite. He's tried different versions all over the country, but Mama's is still the perfect pie. He made it by himself for Thanksgiving, but for Christmas I offered to make it for him. Since I've never made a pie before, let alone a pecan pie, I asked him for the recipe ahead of time so I could do a trial run (and so my good friend and fellow foodie, Eva and I could also make The Pioneer Woman's Maple Whiskey Cream Sauce to go with it!).
When I go home I'll have an electric mixer, but in my apartment I have to
cream the butter, brown sugar, and karo syrup by hand.
I think the result was still pretty good,
but only the final product could tell me that.
Next came the three eggs to be mixed with some salt.
I almost bought regular salt
from the store, but Eva assured me that my sea salt would work well in
the pie. Since this was just a trial run we were up for experimenting.
The pie filling started looking amazing and we were getting so excited to eat! Eva chopped up the halved pecans while I continued mixing.
Finally, the filling was ready to go into the pie. For this first time I bought a pre-made crust, but in the near future I want to make one from scratch.
Eva did what she could to make the Pillsbury crust look good after I'd arranged more pecans on top. I think we were pretty successful in our efforts!
While the pie baked, we combined heavy cream, maple syrup, and whiskey in a saucepan on medium heat. In my excitement I added the whiskey too early, but Eva and I agreed the finished sauce was absolutely delicious. The recipe for the sauce can be found here, on the Pioneer Woman's site.
After about 10 minutes, the sauce started to thicken up nicely, and the whiskey left a cool trail as we stirred.
The finished pie!
Celebratory champagne, which was very well deserved.
Eva's homemade whipped cream.
Everything was absolutely delicious. Eva and I both inhaled our first pieces of pie and immediately went back for seconds. I ate my first piece plain so I could just the caliber of the pie by itself, but I drizzled my second helping with plenty of the Maple Whiskey Sauce and it was even better. Eva and I both tried the sauce when we took it off of the stove; she thought it could have used more whiskey and I thought we should have used less, but once it was on the pie I loved it. All in all, it was a success!
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