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.
Spread the pecan nuts on baking tray and toast them in the oven for 5 minutes. Remove and leave to cool slightly.
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.
Bake for 20 to 25 minutes at 160c / 320f until the centre is just set. Remove from the oven to cool.
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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