Pecan Pie with Spike Cream

Directions

Preheat oven to 350℉ (180℃).

To prepare crust:

lightly spoon 1 cup flour into a dry measuring cup and level with a knife. Combine ¼ cup flour, ice water and lemon juice, stirring with a whisk until well blended into a slurry.

Combine the remaining ¾ cup flour, powdered sugar and ¼ teaspoon salt in a large bowl.

Cut in the shortening with a pastry blender or 2 knives until the mixture resembles coarse meal. Add the slurry mixture, toss with a fork until the mixture is moist.

Gently press mixture into a 4 inch circle on 2 sheets of plastic wrap. Cover with 2 additional sheets of plastic wrap overlapping. Roll dough still covered into a 12 inch circle. Freeze the dough 10 minutes or until the plastic wrap can be easily removed.

Remove dough from freezer. Let dough stand 1 minute or until pliable. Remove one side of the plastic wrap and fit the dough (plastic wrap side up) into a 9 inch pie plate allowing dough to extend over the edges of the pie plate.

Remove remaining plastic wrap and press the dough into the bottom and up the sides of the pie plate. Fold edges under flute.

Bake at 350℉ (180℃) F for 8 minutes. Cool on a wire rack.

To prepare the filling:

Place syrup and next 5 ingredients (up to egg whties) in a large bowl and beat with a mixer until well blended.

Stir in the pecans and vanilla. Pour the filling into the prepare pie crust.

Bake at 350℉ (180℃) F from 50 minutes or until the edges puff and center is set. You may shield the edges of the pie crust with aluminum foil if they get too brown.

Cool on a wire rack.

To prepare the topping:

Combine the whipped topping with the bourbon until blended.

Serve with the pie.

serving size: 1 wedge and 1 tablespoon topping Calories: 295 (27% from fat); Fat 8.8g sat: 1.6g; Protein: 3.9g; Carbs: 48.8g; Fiber 0.8g