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| 1 | each | pie shell (9 inch) | unbaked, 10 inch |
| 2 | cups | pumpkin (canned) | |
| 3/4 | cup | sugar | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | ginger | |
| 1/2 | teaspoon | nutmeg | |
| 3 | large | eggs | |
| 1/2 | cup | milk | |
| 1/4 | cup | bourbon | |
| 3/4 | cup | heavy whipping cream | |
| Glaze | |||
| 1 | Jar | apricot preserves | |
| 4 | tablespoons | apricot brandy | |
| Topping | |||
| 2/3 | cup | brown sugar | firmly packed |
| 3 | tablespoons | butter | melted |
| 1 | tablespoon | heavy whipping cream | |
| 1/8 | teaspoon | salt | |
| 1/2 | cup | pecans | chopped |
| 1/2 | cup | pecan halves | |
| 1/2 | pint | heavy whipping cream | |
| 1 | x | bourbon | for garnish |
Preheat oven to 425F.
Combine pumpkin, sugar, 1/2 teaspoon salt, ginger, nutmeg, eggs, milk, 1/4 cup bourbon and 3/4 cup whipping cream in large bowl.
Mix until well blended. Paint pastry shell with apricot glaze. Pour in pumpkin mixture.
Bake for 15 minutes. Reduce heat to 350~ and bake 30-40 minutes longer or until filling has set.
Test with knife inserted 1 inch from center.
When it comes out clean, pie is done. Cool until lukewarm.
Combine brown sugar, melted butter, whipping cream, salt, and chopped pecans.
Spread evenly on top of filling. Decorate with pecan halves. Broil 3 inches from low heat until surface begins to bubble. Watch carefully to avoid scorching.
To serve, whip cream, fold in bourbon to taste and serve with warm pie.
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Tips for presenting a holiday dip with class....
SURPRISE! It's REAL coconut cream pie, featuring WHIPPED CREAM topping....not meringue. MERINGUE IS FOR LAZY COOKS WHO WOULD'NT KNOW COCONUT CREAM PIE IF IT BIT 'EM. :-)