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Whisper Creek Pecan Pie

Whisper Creek Pecan Pie

Delicious Pecan Pie recipe made with Whisper Creek Tennessee Sipping Cream!

Is there any dessert as decadently-Southern as a homemade Pecan Pie? We think once you taste this pie with all the flavors of Whisper Creek mingling with the sweet and nutty filling, you'll agree that this might just be the best one you've ever tried.

Whisper Creek is made with real Tennessee Whiskey and more than 30 all-natural flavors, all of which combine to make it a favorite 'secret' ingredient for pastry chefs all over the country. 

This recipe will make one deep-dish pie or two regular pies.


16 oz. light corn syrup

1 cup sugar

1 stick of butter

1 tsp vanilla

1 tsp dark molasses

½ cup Whisper Creek® Tennessee Sipping Cream®

12 oz. pecans

4 eggs

Prepared pie crust

Add corn syrup, sugar and butter to a medium-sized saucepan and bring to boil, stirring often. Allow mixture to cool down for 3-5 minutes. In a large mixing bowl, add boiled mixture, vanilla, dark molasses, Whisper Creek, pecans and eggs (all remaining ingredients) and mix well. Fill (2) 9” pie shells or one deep dish pie. Cook at 350° for approximately 45 minutes or until done.

Makes one deep dish pie or two regular pies.

Pecan Pie made with Whisper Creek Tennessee Sipping Cream

Whisper Creek Salted Caramel and Pecan Ice Cream

Whisper Creek Salted Caramel and Pecan Ice Cream

Salted caramel is that perfect blend of sweet and salty that makes folks go nuts! Add in some roasted pecans and the subtle flavoring of Whisper Creek Tennessee Sipping Cream and this ice cream is purely addictive!


1 1/2 cups whole milk

2 cups heavy whipping cream

1 cup sugar

6 egg yolks

1 teaspoon sea salt

1 tablespoons vanilla extract

½ teaspoon pure almond extract

½ cup Whisper Creek®

½ cup roasted pecans, finely chopped


Start by making the caramel. Add the sugar to a completely dry saucepan and place over medium heat. Do not stir or touch the sugar, but watch it closely as it begins to melt. Once you see the sugar start to melt around the edges, stir it from outside in with a silicone spatula. Blend the sugar until it is fully combined and continue cooking as it darkens. Do not step away during this process, as the sugar can quickly go from tasty caramel to bitter and burnt. Once the sugar is a medium-brown color and smells strongly of caramel, remove from head and carefully add the cream, stirring constantly. Be careful, as it will bubble violently at first. Add the remaining cream, milk and salt. Put the yolks in a metal or glass bowl and whisk lightly. When the cream mixture is starting to steam, whisk a cup or so, ¼ cup at a time, into the yolks to temper them. Once the eggs are tempered, slowly whisk them into the cream mixture. Stirring constantly, cook over low heat roughly 5 minutes, or until the cream mixture has thickened enough to coat the back of a wooden spoon. Do NOT let this mixture come to a boil. Turn off heat and stir in the Whisper Creek and vanilla extract.

Chill the mixture in your refrigerator until completely cool. Process according to the instructions of your ice cream maker. Blend in pecans and transfer to a freezer-safe container and freeze for as long as you can, preferably overnight.

Whisper Creek & Pecan Bread Pudding

Whisper Creek & Pecan Bread Pudding

Serves 8-10

1 loaf Challah bread (approx. 1 pound)

5 eggs

2/3 cup granulated sugar                 

1 tablespoon pure vanilla extract

½ teaspoon ground cinnamon

6 tablespoons butter, cut into small pieces

2 cups cream, divided

2/3 cup Whisper Creek Tennessee Sipping Cream, divided

1 cup chopped pecans

Caramel Sauce

1 cup heavy cream

1 cup dark brown sugar

2 tablespoons butter

¼ cup Whisper Creek Tennessee Sipping Cream

½ teaspoon corn starch

Whisk eggs, sugar, vanilla and cinnamon together in a large mixing bowl. Reserve 1/3 cup each of heavy cream and Whisper Creek and pour remaining 1 2/3 cups of cream and 1/3 cup of Whisper Creek into egg mixture. Blend well until combined thoroughly.

Cut bread into 1 inch cubes. Toss well with custard mixture and refrigerate overnight to allow bread to absorb.

Preheat oven to 350.  Remove soaked bread from refrigerator and transfer to a well-greased oven-safe dish or cast iron skillet. Spread the mixture out evenly and drizzle remaining 1/3 cup of cream and Whisper Creek evenly over the top.

Cover loosely with foil and place in the center rack for approximately 45 minutes until the bread pudding puffs in the center. Remove foil and return to oven for another 10 minutes or until the top browns lightly.

While baking, prepare the caramel sauce by adding cream, sugar and butter to a small saucepan over medium heat. Slowly heat until almost boiling. Blend the cornstarch with the Whisper Creek and stir into the hot cream and sugar mixture. Bring to a boil to thicken and remove from heat.

Serve bread pudding warm with caramel sauce. If desired, top with a dollop of freshly-whipped cream.

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