Momma Maglione's Pecan Pie W/Amaretto Whipped Cream

• 1 unbaked 9-inch pie crust
• 12 cup butter (1 stick) or 12 cup margarine (1 stick)
• 12 cup light brown sugar, packed
• 34 cup sugar
• 3 eggs
• 14 cup light corn syrup
• 14 cup light cream (try Hazelnut Coffee-mate for a tasty lactose free substitute)
• 14 teaspoon salt
• 12 teaspoon vanilla
• 1 14 cups pecan halves
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 tablespoon amaretto liqueur

1. Preheat oven to 350 degrees and heat water in a double boiler.
2. Combine sugars and butter in the double boiler, stir and cook until butter is melted and sugars are mixed inches.
3. Add the eggs one at a time quickly mixing with a wire whisk after each addition so they don't cook in the hot mixture.
4. Add all the rest of the ingredients and cook in the double boiler for 5 minutes.
5. Pour into an unbaked pie shell and bake for 50-60 minutes.
6. While the pie is baking, prepare the whipped cream.
7. Whip the heavy cream and sugar in an electric mixer with a whisk attachment until it begins to thicken and you can see the waves in the cream from the whisk.
8. Add the amaretto liquor and whip until stiff peaks form.
9. (Tip: Put your mixing bowl in the freezer for about 5 minutes before using to help thicken the whipped cream faster).
10. When pie is done, let cool and then serve topped with the amaretto whipped cream.

crust, butter, light brown sugar, sugar, eggs, light corn syrup, light cream, salt, vanilla, pecan halves, heavy whipping cream, powdered sugar, liqueur

Taken from www.food.com/recipe/momma-magliones-pecan-pie-w-amaretto-whipped-cream-267483 (may not work)