September 11, 2015

Bourbon Pecan Brown Sugar Cream Pie

For the most part, I always post pictures to Instagram (under 'MandiCrocker') of the treats I make at the bakery.  And oftentimes, friends and family will plead with me to get the recipes.  While I would love to give away these recipes, especially to stop the whining (heh heh),  I just can't! Wah!!!  I know, I'm sorry!!! It's a business and that's how the store makes its' money.  And I post pictures-- it's terrible!  I am heartless and cruel.

BUT!  When everyone whimpered and cried to get THIS recipe... Weeeeeeeeell,  I have some GOOD NEWS.  Jesus is risen AND this one is mine to give!  I put my own spin on a recipe I found, and have never used it at the bakery!  It also occurred to me that I ain't done posted a recipe in a really long time.  So... YAY!!! :)

Now here's the deal with this pie... I know that rolling out a pie crust and par baking it can be a bit time consuming (for the busy & lazy & I'm Hungry NOW types, just buy a pie crust at the store), but know that on the other side of that baked crust, the filling?  The filling is the easiest freakin' pie filling  in all the live long land.

Second, YOU WILL NEED TO CHILL THE BAKED PIE OVERNIGHT.  If you don't, you will have the ugliest but most delicious 'pudding pie' you can imagine.  More like a smoothie in a pie shell (turtle power?) I am 'caplock-mentioning' it because I made the mistake of not reading entirely through the recipe first when I was supposed to bring said pie to my aunt's house an hour later. WHOOPS.  Pudding it was. Chill it, folks.  Overnight.  Overnight like your parents are out of town, you know what I'm saying?

So here we go... The below ingredients are what you will need:


1 single crust par baked pie shell

1/2 c. sugar
1/2 c. dark brown sugar
3 T. flour
pinch of kosher salt
2 cups of heavy cream
1 1/2 tsp. vanilla
2 T. Bourbon

1 1/2 c. heavy cream
2 T. bourbon
1/4 cup of powdered sugar

1 cup of candied pecans
a sprinkle of powdered sugar

For the crust: 

  • Roll out the pie crust on/into your pie plate. Stick it in the freezer for an hour. Cover the dough with parchment, press it down and fill the pie with pie weights or dry beans.  Bake at 425 for 20 minutes.  Let cool.  Remove the beans/weights.

For the filling:

  • Lower oven temp to 400.
  • In a bowl, whisk together the sugars, flour and salt. Gently stir in the heavy cream, vanilla and Bourbon.  Be sure not to  'whip' the cream, it will prevent the pie from setting. IT'S THAT EASY!  Dump it in the par baked pie shell and bake for 45 minutes.  Large bubbles should cover the surface.  (The pie will look like fresh vomit.  It will NOT look set).
  • LET IT COOL OVERNIGHT.  OVERRRRRRNIIIIIIGHT.  Go to sleep, wake up the next day fresh face and rosy fingered...

For whipped cream topping & decoration:

  • With a sieve or sifter, sprinkle the crust with powdered sugar.  This is totally optional.  I just liked the look of it.  :)
  • In a mixing bowl, whip the cold cream until it begins to thicken.  Add the bourbon.  Then add the powdered sugar.  Spread out onto cooled pie.  Smooth as best you can.
  • Sprinkle the candied pecans around the outside of the pie.  
  • Keep refrigerated until ready to eat. 


I hope you enjoy.  It's different!  And a great pie for fall.  


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