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Pecan Pie with Whisky Cream

What could be more American than pecan pie served with lashings of cream? This earns extra stars and stripes thanks to a shot of Bourbon.


  • Shop-bought sweet shortcrust pastry

  • For the filling

  • 250g pecan halves

  • 3 large eggs, beaten

  • 125g golden syrup

  • 175g soft brown sugar

  • 40g unsalted butter, melted

  • 1 tsp vanilla extract

  • For the cream

  • 200ml double cream

  • 1-2tbsp Whisky or Bourbon

  • 3 tbsp sifted icing sugar


  • 1.

    Spread the pecan nuts on baking tray and toast them in the oven for 5 minutes. Remove and leave to cool slightly.

  • 2.

    Roughly chop half the pecans and mix with all the rest of the filling ingredients, including the whole pecans. Pour and spread into the pastry case.

  • 3.

    Bake for 20 to 25 minutes at 160c / 320f until the centre is just set. Remove from the oven to cool.

  • 4.

    While the pie is cooking, whisk together the cream, whisky or bourbon and sugar until thickened to a soft spoonable consistency. Keep cold. Serve the pecan pie just warm or cold with the whisky cream.

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