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Pecan Pie with Peach Ginger Chantilly Cream

8 servings

Adapted from Culinaria Magazine's Original Recipe

For the Pecan Pie:
    • 1/4 cup butter, softened
    • 1 cup granulated sugar
    • 4 eggs
    • 3/4 cup light corn syrup
    • 2 tsp. vanilla
    • 1 1/4 cups pecan halves
    • 1 unbaked 9-inch pie shell
    • 1 unbaked 9-inch pie crust
For the Peach Ginger Chantilly Cream:
    • 1/4 cup The Perfect Purée Peach Ginger blend, thawed
    • 1 1/2 cup cold heavy cream
    • 1/2 cup powdered sugar
    • 1 tsp. vanilla extract
Method for the Peach Ginger Chantilly Cream:
1. Whip heavy cream with powdered sugar until stiff peaks.
2. Add vanilla extract and fold in gently.
3. Add the Peach Ginger puree to whipped cream by folding gently.
4. Use immediately or place in refrigerator until needed for serving.
Method for the Pecan Pie:
1. Preheat oven to 375F.
2. Cream butter and sugar together in mixing bowl.
3. Beat in eggs, syrup and vanilla.
4. Stir in pecans.
5. Pour filling into unbaked pie shell. Bake 5 minutes.
6. Reduce heat to 325F. Bake for 45 minutes longer or until knife inserted into center comes out clean.
7. Once cooled, top pie with Peach Ginger Chantilly Cream. Cut and serve.