If there is anything more decadent than pecan pie, I wish you would enlighten me. Because as far as I’m concerned, pecan pie wins hands down. Now I know, chocolate decadence and a really yummy cheesecake come in a close second and third. But for richness, pecan pie sets the standard.

So what did I do, I upped the ante by adding a wee dram of bourbon. And I know, it’s been done before. But I remain firm in thinking that this is the quint essential recipe. And yes, I know that sounds very conceited, but if I didn’t think my recipes were special, I sure as heck wouldn’t have started a recipe blog. (One simply must believe in oneself if you are going to put yourself out there for all to criticize, critique and generally trust to provide above average ways to cuisine enlightenment.)

So try this recipe for yourself. I promise you won’t be disappointed.  

And BTW, sorry I haven’t posted any new recipes lately. But I was on vacation, hosted a JazzVox concert, prepared a complete Thanksgiving dinner, spent a week with my daughter in White Salmon, and completed a travel journal of our Belize vacation complete with pictures. So if you have missed me – sorry. If you are upset that I was missing in action – tough noogies! You’ll get over it! Never-the-less, I’m back and won’t be gone again for several months. So look forward to more new recipes in the near future.

• ½ c. granulated sugar
• ½ c. light brown sugar
• 1½ c. clear corn syrup (or half clear and half dark)
• ¼ c. butter (½ stick)
• 4 eggs, room temperature
• 3 T. bourbon, divided
• 1 tsp. vanilla
• ¼ tsp. salt
• 3 c. pecans, coarsely chopped
• 1 unbaked 9-inch pie shell
• 1 pint heavy cream
• 3 T. powdered sugar

In a heavy saucepan, boil sugars and corn syrup together for 2 to 3 minutes. Remove from heat and add the butter. Set aside to cool slightly.

In large bowl beat eggs and very slowly pour the syrup mixture into the eggs, stirring constantly. If it looks necessary, strain the mixture to make sure it’s smooth and lump free. Stir in 1 tablespoon of the bourbon, vanilla, salt, and pecans; pour into crust. Cover the edges of the pie crust with narrow pieces of aluminum foil to prevent over-browning. 

Bake in a pre-heated 350 degree oven for about 45 to 60 minutes or until set. (If you have an instant read thermometer, stick it into the middle of the filling. When it reaches 200 degrees, the filling is perfect.) Remove from oven and cool on a wire rack.

While the pie is cooling, whip the heavy cream to stiff peaks. Add the powdered sugar and remaining 2 tablespoon bourbon and whip for 1 minute. Place whipped cream in refrigerator until ready to serve. Serve pieces of pie dolloped with flavored whipped cream.