Last weekend the Pioneer Woman was on Throwdown with Bobby Flay. I love Ree (aka Pioneer Woman), and was excited to see her on this show. They did a great job showing her life in Oklahoma with Marlboro Man and her kids on their ranch. It totally made me want to live on a ranch as it was so beautiful out there!
One of the things she made, which I believe helped her win, was Pecan Pie with a Whisky Maple Cream Sauce (which by the way I now can't stop saying P-can pie, thanks to Miss Paula Deen!). It looked sooo good, and I have been wanting to make it all week.
We had two Thanksgiving Dinners this week -- one with my Grandparents and my Mom's family in WVa and one with my brother's family (my brother and sister-in-law had to work on Thanksgiving). I ended up making Pumpkin Whoopie pies for the WVa dinner, and the Pecan Pie for my brother's dinner.
This Pecan Pie was de-lic-ious! My entire family raved about it! And the Whisky Maple Cream Sauce was to die for! I would totally recommend this sauce to be put on anything really. It had just enough of a kick to balance out the sweet pie (it's a little too rich to eat by itself, yes I did try though!).
Pioneer Woman's Pecan Pie:
-- 1 whole Unbaked Pie Crust (Ree uses "Sylvia's Perfect Pie Crust" recipe, I used a premade one)
-- 1 cup White Sugar
-- 3 Tablespoons Brown Sugar
-- ½ teaspoons Salt
-- 1 cup Corn Syrup
-- ¾ teaspoons Vanilla
-- ⅓ cups Melted Butter (Ree suggests salted, but I used unsalted and it turned out fine)
-- 3 whole Eggs Beaten
-- 1 cup (heaping) Chopped Pecans
First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen or purchase one like I did (which my Mom said was cheating).
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.
Whisky Maple Cream Sauce:
-- 1-½ cup Heavy Cream
-- 5 Tablespoons Pure Maple Syrup
-- 3 Tablespoons Light Corn Syrup
-- 1 Tablespoon Whiskey (can Add More If Desired)
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving.
Drizzle over pies (or anything)!