Bourbon-Pecan Pie With Honey Whipped Cream

This show-stopping pie is exactly what we crave around the holidays. It’s got everything: a flaky Land O Lakes® Unsalted Butter-based crust, a spiced and ever-so-slightly boozy custard and pecan filling, and a luscious, mildly sweet whipped cream to top it all off. Even the fullest dinner guests won’t be able to resist.

Yields: 8 servings

Prep Time: 35 mins

Process Time: 1 hour 10 mins

Total Time: 3 hours 15 mins

Ingredients

For the crust:

• 1 1/4 c.

  all-purpose flour

• 1/2 tsp.

  granulated sugar

• 1/4 tsp.

  kosher salt

• 1/2 c.

  (1 stick) Land O Lakes® Unsalted Butter cold, cubed

• 5 tbsp.

  ice water, plus more as needed

For the filling:

• 6 tbsp.

  Land O Lakes® Unsalted Butter, melted

• 1 c.

  light brown sugar

• 3/4 tsp.

  ground cinnamon

• 1 tsp.

  sea salt

• 2/3 c.

  maple syrup

• 3

  large eggs

• 2

  large egg yolks

• 5 tbsp.

  creme fraîche or sour cream

• 2 tbsp.

  bourbon

• 2 tsp.

  pure vanilla extract

• 2 1/2 c.

  pecan halves

For the honey whipped cream:

• 1 1/2 c.

  heavy cream

• 2 tbsp.

  honey

• 1/2 tsp.

  pure vanilla extract

Pinch kosher salt

Directions

1. Make the crust: Combine flour, sugar, salt, and Land O Lakes® Unsalted Butter in the bowl of a food processor. Pulse until the butter is the size of walnuts (about 7 pulses). Drizzle in the water and pulse just until it starts to come together, taking care not to over mix (about 4 to 5 pulses). Wrap well in plastic and rest in the fridge for a half hour.
2. Unwrap the dough, and on a lightly floured surface, roll it to about ½” thick. Brush off any excess flour and then fold the dough in half, then in half again. Roll to ¼” thick (to about 14″ in diameter), then fold in half, and in half again. Shape it into a round, re-wrap, and chill for 1 hour.
3. Preheat the oven to 425°. Roll out the dough on a lightly floured surface to about ¼” thick. Roll the crust onto a rolling pin and transfer it to a standard 9″ pie plate, crimping the edges as desired. Place in the freezer until the oven gets to temperature.
4. Line the chilled dough with parchment and fill to the top with pie weights. Bake for 13 to 15 minutes, then remove the parchment and pie weights, poke with a fork again, and bake another 8 to 10 minutes until lightly golden. Cool completely.
5. Reduce the oven temperature to 375°.
6. Prepare the bourbon pecan filling: Combine the Land O Lakes® Unsalted Butter, brown sugar, cinnamon, salt, maple syrup, eggs and yolks, creme fraîche, bourbon, and vanilla in a medium bowl.
7. Spread the pecans evenly over the cooled crust and pour the filling mixture on top.
8. Bake for 45 minutes, or until set around the edges and slightly jiggly in the center. Let cool completely.
9. When ready to serve, make the honey whipped cream: Whip the cream until foamy, then add the honey, vanilla, and salt, and whip to medium peaks. Serve pie topped with whipped cream.

pie