Creole Pecan Pie Recipe

Instructions

1. 1

   Prepare the Pie Crust

   Preheat the oven to 350°F (175°C). If using a homemade crust, roll it out and place it in a 9-inch pie dish. If using a store-bought crust, fit it into the pie dish.

2. 2

   Toast the Pecans

   Spread the pecans on a baking sheet and toast them in the oven for 8-10 minutes until fragrant and lightly browned. Remove from oven and let cool.

3. 3

   Make the Filling

   In a large bowl, whisk together the Steen's cane syrup, granulated sugar, eggs, melted butter, vanilla extract, salt, and flour until smooth.

4. 4

   Combine and Pour

   Fold the toasted pecans into the filling mixture. Pour the pecan filling into the prepared pie crust.

5. 5

   Bake the Pie

   Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is golden brown. Let it cool on a wire rack.

6. 6

   Prepare the Bourbon Whipped Cream

   In a medium bowl, whip heavy cream with a whisk or electric mixer until soft peaks form. Gradually add bourbon and sugar to taste, and continue whipping until stiff peaks form.

7. 7

   Serve

   Slice the cooled pecan pie and serve with a dollop of bourbon whipped cream on top.