Pecan Pie with Whiskey Cream


Posted by Stephanie Cartwright-randle | Posted in Farmhouse Recipes | Posted on 31-01-2014

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Pecan Pie with Whiskey Cream.


Pecan Pie:

Ready made sweet pastry base (life’s too short!)
2 Eggs, beaten
100g ish of melted butter
200g ish of brown sugar
2 tablespoons of golden syrup
100g of pecan nuts, some whole some crushed.


Whiskey Cream:

Double Cream
Caster Sugar


Pecan Pie

Whisk together the melted butter, brown sugar, golden syrup, and eggs. Add the pecan nuts to the mix. Pour the mix into a ready made pastry base. Bake in the oven for about 30 minutes on 150/gas mark 4. The pie is ready when it has set and goes a lovely golden brown colour on top. It can be served either warm or cold, will store in the fridge for a couple of days, and will reheat in a gentle oven.

Whiskey Cream

Whisk together a pot of double cream, with about a dessertspoonful of caster sugar and a generous shot of whiskey, until the cream forms the consistency that you prefer. Serve generously with a slice of Pecan Pie.