Maple Pecan Pie with Bourbon Whipped Cream

In Vermont, we’ve often got maple on the brain. Our good friend and like-minded neighbor Aysegul Sanford at Foolproof Living concocted this masterpiece a few Thanksgivings ago. We think it’s every bit as delicious now in the closing days of winter, when it’s maple season in Vermont. What’s not to like here? A little bourbon in the whip, the decadence of maple in the pie, a crust that makes you swoon. If you’re so inclined, you could make it for National Pi Day on March 14. Then bring it ‘round again for your Easter celebration. There are no rules here! And sure, we’ve got the recipe right here, but do yourself a favor and head on over to Foolproof Living to see a master at work. Beautifully illustrated (she’s an award-winning food photographer and stylist) and meticulously crafted (she’s a world-class recipe developer and cook), Aysegul’s Old Fashioned Maple Pecan Pie with Bourbon Whipped Cream will make you think you’ve died and gone to heaven. And the best part is, it’s as easy as, well...pie!