Ingredients

The following ingredients have 4 Servings
  • 1 jar (1 lb. 12 oz.) pecan pie filling
  • 3 eggs
  • 4 Tbs. (1/2 stick) unsalted butter, melted (optional)
  • 1 prebaked deep-dish <a href="http://www.williams-sonoma.com/recipe/basic-pie-dough.html"><b><u>piecrust</u></b></a>
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1 Tbs. bourbon

Instruction

  • Preheat an oven to 300°F.
  • Remove the lid from the pecan pie filling jar and microwave the jar for 1 minute.
  • In a large bowl, using a fork, beat the eggs just until the yolks and whites are well mixed. Stir in the butter and then the pecan pie filling, blending with a fork until well combined. Pour into the prebaked piecrust.
  • Transfer to the oven and bake until the center moves like set gelatin when the pie is gently shaken, about 1 hour and 20 minutes. Transfer the pie to a wire rack and let cool for at least 4 hours or up to overnight. The pie will fall slightly after removing it from the oven; you can carefully level the nuts (be careful, as the nuts will be hot).
  • In a bowl, whisk the cream until frothy. Add the confectioners’ sugar, vanilla and bourbon and whisk until soft peaks form, 1 to 2 minutes. Cover and refrigerate until ready to use.
  • To serve, cut the pie into slices and serve with the whipped cream. Serves. 8.
  • Williams-Sonoma Kitchen.