Pecan Pie with Maple and Whiskey Cream Sauce

Oh my goodness. Oh my gosh. Oh my holy moly. I don't think I have ever ate such a small piece of pie and loved it soooo much. This is rich, rich, rich. This is yum, yum, yum. You wont be able to eat a very big piece but you will be so glad you ate it no matter what size it is. This originated from Pioneer Woman. I just love her if you haven't figured that out yet.

Pecan Pie with Maple and Whiskey Cream Sauce

Oven 350

1 recipe pie crust

Place pie crust into 8 or 9 inch pie pan.

Place 1 Cup chopped pecans in bottom of uncooked pie crust and spread out evenly.

Mix together:

1 Cup white sugar

3 Tbl. brown sugar

1/2 tsp. salt

1 Cup light corn syrup

1/3 Cup melted butter (salted butter)

3 whole eggs, beaten

3/4 tsp. vanilla extract

Mix it all together and pour over pecans. Bake till no longer loose and jiggly. 1 hour to 1 hour and 10 minutes or so. Cover with foil if it starts getting too dark (the crust or pecans.)

Serve with Whiskey Maple cream sauce and vanilla ice cream if you like.

Whiskey Maple Cream Sauce 

In a sauce pan add 1 pint of heavy whipping cream,

7 Tbl. real maple syrup,

4 Tbl. light corn syrup.

 

Bring this to a simmer and cook it down by 1/3. Turn off burner and add 1 1/2- 2 Tbl. Whiskey. Mix together. You can serve it immediately or put in fridge where it will thicken up some. I made it and served it over heated up pecan pie. We added a small scoop of vanilla ice cream on the side with some of the sauce on top of the ice cream as well. This sauce is delicious.