BOURBON PECAN PIE WITH PECAN CRUST

Bourbon Pecan Pie with Pecan Crust image

Make any day special with this pecan-packed pie spiked with bourbon and topped in cream fresh-whipped with brown sugar and vanilla. One more special touch: A pecan-dusted crust.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 8

Number Of Ingredients 13

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Ingredients

1/3 cup finely chopped pecans
2 tablespoons Gold Medal™ all-purpose flour
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 eggs
3/4 cup packed brown sugar
3 tablespoons Gold Medal™ all-purpose flour
1 cup dark corn syrup
2 tablespoons butter or margarine, melted
2 tablespoons bourbon
1 1/2 cups pecan halves
3/4 cup whipping cream
2 tablespoons packed brown sugar
1 teaspoon vanilla

Steps:

Heat oven to 325°F. In bottom of ungreased 9-inch glass pie plate, mix 1/3 cup chopped pecans and 2 tablespoons flour. Place pie crust over pecan mixture in pie plate as directed on box for One-Crust Filled Pie.
In large bowl, beat eggs slightly with hand beater or wire whisk. Beat in 3/4 cup brown sugar, 3 tablespoons flour, the corn syrup, butter and bourbon until smooth. Stir in pecan halves. Pour into crust-lined pie plate.
Bake 15 minutes. Cover top of crust with foil to prevent excessive browning; bake 40 to 45 minutes longer or until filling is set and center of pie is puffed and golden brown. Cool completely on cooling rack, about 2 hours 30 minutes.
In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topped with whipped cream.

Nutrition Facts : Calories 640, Carbohydrate 76 g, Cholesterol 115 mg, Fat 6 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 41 g, TransFat 0 g