Bourbon Pecan Pie

Pecan pie is always a traditional dessert at holiday gatherings. This recipe is slightly different from most pecan pies. The candied orange peel and Bourbon is what makes this pie a little out of the ordinary and the Jack whipped cream on top makes this dessert memorable. We hope you like this recipe!

DIRECTIONS

1. Begin by melting the butter in a mixing bowl set over a double boiler
2. When the butter is just melted, remove the mixing bowl from the heat and whisk in the brown sugar, cane syrup, corn syrup, and tapioca starch.
3. Now whisk in the eggs one at a time, just until incorporated.
4. Place pie shell (foil lined and weighted), in a 350°F oven for 20 – 25 minutes, or until golden and lightly browned.
5. Return the mixing bowl to the double boiler and whisk in the fresh orange zest, candied orange peel, vanilla extract, Jack Daniel's, and salt.
6. Continue stirring the mixture, over double boiler, until it's internal temperature reaches 130°F; then remove.
7. Stir chopped pecans into the mixture, remove your pie shell from the oven and fill with the pecan mixture.
8. Place pie on the middle rack and bake for 50-65 minutes at 325°F. Bake until the filling is set up and firm like jello.
9. Remove pie from the oven and place on a cooling rack until it is completely set up (about 2 hours).
10. Now prepare the whipped cream. Whisk heavy cream until it reaches the soft peak stage.
11. Blend in confectioners' sugar and Jack Daniel's. Continue to whisk until the cream forms stiff peaks.
12. Cover and refrigerate until the pie is completely cooled.
13. Slice the pie, top with Jack Daniel's whipped cream, and enjoy!