Pioneer Woman's Pecan Pie and Whisky Maple Cream Sauce

I saw Pioneer Woman make this recipe on Bobby Flay's Throwdown, and I just had to make it. The pie itself was pretty easy to make (although my mom told me I was cheating when I used a premade pie crust..opps!) but the Whisky Maple Cream Sauce just makes it amazing! I totally recommend you try both together. You could probably drizzle the sauce over anything and it would make it taste wonderful as well!

Pioneer Woman's Pecan Pie:

Ingredients:

-- 1 whole Unbaked Pie Crust (Ree uses "Sylvia's Perfect Pie Crust" recipe, I used a premade one)
-- 1 cup White Sugar
-- 3 Tablespoons Brown Sugar
-- ½ teaspoons Salt
-- 1 cup Corn Syrup
-- ¾ teaspoons Vanilla
-- ⅓ cups Melted Butter (Ree suggests salted, but I used unsalted and it turned out fine)
-- 3 whole Eggs Beaten
-- 1 cup (heaping) Chopped Pecans

Preparation Instructions:
First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen or purchase one like I did (which my Mom said was cheating).

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

Whisky Maple Cream Sauce:

Ingredients:

-- 1-½ cup Heavy Cream
-- 5 Tablespoons Pure Maple Syrup
-- 3 Tablespoons Light Corn Syrup
-- 1 Tablespoon Whiskey (can Add More If Desired)

Preparation Instructions:
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)

When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.

Pour into a container and refrigerate until completely chilled. Stir before serving.

Drizzle over pies (or anything)!