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Pecan Trifle
Tested by Imperial Sugar
Vintage Recipe
Pecan Trifle
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A classic recipe from the Imperial Sugar cookbooks. Egg custard, fresh pecans, light and fluffy cake and whipped cream - some things just never go out of style!

Prep time
0:30
Bake/Cook time
0:20
Plan for

Refrigerate at least 6 hours or overnight

Yield
12 servings
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Pecan Trifle
Extra Fine Granulated Sugar
Prep time :
0:30
Bake/Cook time :
0:20
Plan For

Refrigerate at least 6 hours or overnight

Yield :
12 servings

INGREDIENTS

DIRECTIONS

  1. Custard: In a small bowl combine cornstarch and 1/4 cup of 2% milk; stir well. In top part of double boiler mix eggs, sugar and remainder of milk. Next add cornstarch mixture.
  2. Heat over boiling water until mixture thickens, about 15 minutes. Remove from heat and add vanilla and bourbon. Allow to cool completely.
  3. In a mixing bowl beat cream, 4 tablespoons sugar and 3 tablespoons bourbon until stiff.
  4. Line bottom of a large crystal bowl with cake cubes. Cover with 1/3 of cooled custard. Sprinkle 1/4 cup of chopped pecans over custard. Next add a layer of whipped cream. Continue layering ingredients in the same order, ending with whipped cream on top.
  5. Garnish the top with additional whole or chopped pecans.
  6. Refrigerate at least 6 hours or overnight.
  7. Makes 12 with generous servings. You could also divide into individual servings using ramekins, mugs, or wine glasses.
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