Once I've assembled my ingredients, lightbulbs started going off in my head! How can I improve this? How can I make this my own? What will put this over the top? Then it hit me like a brick. Bourbon! Not just any bourbon though. This requires something special like Old Rip Van Winkle Bourbon.
Ingredients, measuring devices, & shot glass in hand, I head for the mixer. Using the theory that you can always add more, I make generic whipped cream with 1/2 tbsp of bourbon. It was ok but the brown sugar definitely was the strong ingredient.
So now the pie is out of the oven, cooling on a rack at the end of the counter & it's back to the mixer for me. Long story short; three more trial runs and I had one banging whipped cream chilling in the fridge.
The pie was also a success and what a combination the two were together! Below is the recipe that I came up with & let me tell you that the taste testing was the best part!
Jazzy Whipped Cream
1 cup heavy cream
1 1/2 tablespoons light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons bourbon
Add all ingredients to mixing bowl. With mixer set at medium speed, beat until stiff peaks form ( about 2 minutes or so ). Refrigerate for 90 minutes before using. Enjoy!