Texan-Style Pecan Pie with Bourbon Whipped Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich pecan pie sweetened with dark corn syrup and a touch of bourbon, complemented by a smooth, lightly boozy whipped cream topping. This American-inspired recipe, ready in about 75 minutes, layers pie crust, pecan halves, light corn syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 8 American cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. Place 1 (9-inch) unbaked pie crust into a pie dish and set aside. In a large bowl, whisk together 1 cup light corn syrup, 3/4 cup packed brown sugar, 1/4 cup melted unsalted butter, 3 large eggs, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
  2. Step 2: Stir in 1 1/2 cups pecan halves evenly into the filling mixture. Pour the filling into the prepared pie crust.
  3. Step 3: Bake for 55-60 minutes until the filling is set and the pecans are toasted, covering the edges with foil after 40 minutes to prevent over-browning.
  4. Step 4: While the pie cools, prepare the bourbon whipped cream by chilling a mixing bowl and beaters. Pour 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tbsp bourbon into the chilled bowl. Beat on medium-high speed until soft peaks form, about 3-4 minutes.
  5. Step 5: Serve slices of pie topped with a generous dollop of bourbon whipped cream.

Related recipes