Momma Maglione's Pecan Pie W/amaretto Whipped Cream

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 unbaked 9-inch pie crust
• 1/2 cup butter (1 stick) or 1/2 cup margarine (1 stick)
• 1/2 cup light brown sugar, packed
• 3/4 cup sugar
• 3 eggs
• 1/4 cup light corn syrup
• 1/4 cup light cream (try hazelnut coffee-mate for a tasty lactose free substitute)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1 1/4 cups pecan halves
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 tablespoon amaretto liqueur

Recipe

• 1 preheat oven to 350 degrees and heat water in a double boiler.
• 2 combine sugars and butter in the double boiler, stir and cook until butter is melted and sugars are mixed inches.
• 3 add the eggs one at a time quickly mixing with a wire whisk after each addition so they don't cook in the hot mixture.
• 4 add all the rest of the ingredients and cook in the double boiler for 5 minutes.
• 5 pour into an unbaked pie shell and bake for 50-60 minutes.
• 6 while the pie is baking, prepare the whipped cream. whip the heavy cream and sugar in an electric mixer with a whisk attachment until it begins to thicken and you can see the waves in the cream from the whisk.
• 7 add the amaretto liquor and whip until stiff peaks form. (tip: put your mixing bowl in the freezer for about 5 minutes before using to help thicken the whipped cream faster).
• 8 when pie is done, let cool and then serve topped with the amaretto whipped cream.