DEEP-DISH MAPLE-BOURBON CREAM PIE
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances the sweetness.
Provided by Katherine Sacks
Categories Pie Bourbon Dessert Thanksgiving Maple Syrup Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 10-12 servings
Number Of Ingredients 24
Steps:
- Make the crust:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
- Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
- Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
- Make the filling and assemble the pie:
- Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
- Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
- Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
- Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
- Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
- Serve the pie:
- Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.
BOURBON-SUGAR PIE
This bourbon-infused pie is every bit as sweet as its name implies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 10
Number Of Ingredients 12
Steps:
- In medium bowl, mix 1 1/4 cups flour, the granulated sugar and salt. Cut in butter, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
- On lightly floured surface, roll pastry, using floured rolling pin, into 11-inch round. Fold pastry into quarters; place in 9-inch glass pie plate. Unfold pastry and ease into pie plate, pressing firmly against bottom and side and being careful not to stretch pastry. Fold and roll edge of dough under, even with plate; flute edge. Cover; refrigerate 30 minutes.
- Heat oven to 350°F. Line pastry with foil; fill with pie weights or dried beans. Bake 12 minutes. Remove weights and foil; bake 3 to 4 minutes longer or until bottom is golden brown.
- In medium bowl, mix all filling ingredients just until blended. Pour into partially baked crust. Bake 1 hour to 1 hour 10 minutes or until golden brown and center is set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream.
Nutrition Facts : Calories 479, Carbohydrate 61 g, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 202 mg
FAVORITE BOURBON PECAN PIE
This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.
Provided by BlueEyedBaker
Categories Desserts Pies Pecan Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
- Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g
BOURBON WHIPPED CREAM
This goes great with Jefferson Davis pie, pecan pie, or pumpkin pie!
Provided by Susan Hissam
Categories Desserts Frostings and Icings
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 1.6 g
BOURBON WHIPPED CREAM
Take your favorite pie, ice cream and cake to the next level with a dollop of bourbon whipped cream. Or try a dollop on hot chocolate or Irish coffee. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, bourbon and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
BOURBON CARAMEL-BANANA CREAM PIE
Butter, bourbon and brown sugar give this banana cream pie its yummy caramel flavor. If you want to knock their socks off, this is the dessert to make!
Provided by My Food and Family
Categories Home
Time 2h11m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare and bake pie crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool.
- Meanwhile, melt butter in saucepan on medium heat. Add sugar; cook and stir 3 min. or until melted. Remove from heat; stir in bourbon. Cool.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in sour cream. Let stand 5 min.
- Slice bananas; place in crust. Top with caramel sauce, pudding mixture and COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PECAN PIE WITH BOURBON CREME
My daughter found this recipe and it has become our favorite for pecan pie. I have never found any restaurant pie to beat this one.
Provided by Mary K. W.
Categories Pie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Prepare pie crust in pie pan and have ready.
- In 3-qt. saucepan, cook maple syrup, sugar and butter over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes longer, stirring.
- In large bowl whisk eggs until slightly beaten. Slowly whisk the hot syrup mixture into the eggs. Do not try to add the eggs to the hot syrup. Stir in vanilla.
- Place unbaked crust on cookie sheet. Place pecans in crust. Pour syrup mixture over pecans.
- Bake 45 to 50 minutes or until filling is just set.
- Cool pie on wire rack atleast 1 hour.
- To serve, whip cream with confectioners' sugar and bourbon. Dollop onto individual pie servings.
Nutrition Facts : Calories 434.4, Fat 26.8, SaturatedFat 9.5, Cholesterol 107.8, Sodium 138.6, Carbohydrate 45.4, Fiber 1.7, Sugar 34.7, Protein 4.6
BOURBON PIE
This recipe was handed down to me by my mother, who got it from my sister. It is very rich, very very tasty and admired by all.
Provided by LinMarie
Categories Pie
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spearate and mix 5 egg yolks until light yellow.
- Continue beating, gradually adding 3/4 cup of sugar.
- Dissolve Knox Gelatin in 1/4 cup boiling water and add to egg mixture.
- "Becareful not to let gelatin mixture cool before adding to egg mixture.
- I can't stress, this is a critical step to making this pie"!
- Add 1/3 cup Bourbon, continuing to beat.
- In separate bowl, beat whipping cream to equal to 2 cups.
- Add to mixture and continue to beat.
- Pour mixture in baked pie shell.
- **Optional - Sprinkle pie with nutmeg.
- Place in refrigerator and let set for 6 hours.
- Cut into thin slices and ENJOY.
Nutrition Facts : Calories 277.9, Fat 19.8, SaturatedFat 10.9, Cholesterol 133, Sodium 86.2, Carbohydrate 19, Fiber 0.1, Sugar 13, Protein 2.3
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BOURBON BANANA CREAM PIE - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 4 hrsCategory DessertCalories 466 per serving
- In a small saucepan, melt the butter over medium low heat. Continue to cook, stirring occasionally until the butter turns light brown in color. Set aside to cool.
- Whip the heavy cream to soft peaks. Slowly add the sugar and bourbon and whip to stiff peaks. Gently fold half of the whipped cream into the banana pastry cream.
EASY BOURBON BANANA CREAM PIE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (5)Total Time 2 hrs 15 minsCategory Dessert And Sweet StuffCalories 374 per serving
- Preheat oven to 350 degrees. Stir crushed cookie crumbs with 6 tablespoons (85 grams) of melted butter until the texture resembles wet sand. Press the mixture into a standard pie plate and bake for 5 minutes. Set aside to cool completely.
- In a saucepan, combine 2/3 cup sugar, 1/3 cup flour and 1/4 teaspoon salt. Place the pan over medium heat, and gradually whisk in the milk. Continue to heat up the mixture over medium heat, stirring constantly, until it's thickened slightly and begins to simmer. Once simmering, cook another 2 more minutes, whisking constantly. Remove the pan from the burner.
- Gradually whisk 1/4 cup of the hot mixture into the beaten egg yolks, and then whisk the egg yolk mixture to the rest of the hot mixture. Cook over low heat for 2 more minutes, and remember to keep stirring! Remove the mixture from the stove. Whisk in the last 2 tablespoons (30 grams) butter, vanilla, and 2 tablespoons bourbon until the mixture is smooth. Let the pudding cool completely. If the pudding gets too thick as it cools, whisk in a bit more milk (a little at a time) until you reach the desired consistency.
- Slice the bananas into the cooled baked crust. Top with the cooled pudding mixture, and cover and chill in the refrigerator for an hour.
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