For the Pie:
9 inch Frozen or Refrigerated Pie Crust — 1
Eggs, Beaten — 3
White Granulated Sugar — 1/2 cup
Salted Butter, Melted — 3 tbsp
Dark Corn Syrup — 1 cup
Ground Cinnamon — 1/4 tbsp
Madeira — 1 tbsp
For the Whipped Cream:
Heavy Cream — 1 1/2 cups
Sugar — 2 tbsp
Madeira, Reduced Very Think and Chilled — 1 tsp
Preheat oven to 350 degrees F. Reduce ½ cup of Madeira in a stainless steel pan down to 1 teaspoon. Roll the refrigerated pie crust into your pie pan and set aside.
In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and Madeira until thoroughly combined. Place the pecans into the bottom of the pie crust. Then pour the filling on top of the pecans. Bake for about 45-50 minutes.
Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown. Let rest for 15 minutes.
Make the Madeira whipped cream by combining all ingredients and whipping on high to stiff peaks. Top each slice of pie with the whipped cream.
97-Point Napa Merlot – Now up to 40% OFF | SHOP SALE
Reservation
Contact
