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 PECAN PIE
Steps:
- To make the crust: Chill the butter in the freezer for 15 minutes.
- Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
- To assemble and bake the pie: Heat the oven to 350 degrees F.
- Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
- Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
- Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
- Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
BOURBON PECAN BUTTERSCOTCH PIE
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cover bottom of pie shell with butterscotch chips. In a medium-size mixing bowl, combine eggs, sour cream, corn syrup, sugar, salt, vanilla and bourbon. Mix well to blend ingredients, until mixture is smooth. Add pecans. Pour into the pie shell with chips. Place in oven, and immediately turn down temperature to 350°. Bake for 50 minutes or until firm, and a knife comes out clean when inserted in the center. Note: If using extra large or jumbo eggs, use a 10-inch pie plate. If a less sweet pie is desired, sugar may be reduced to 3/4 cup.
Nutrition Facts : Nutritional Facts Serves
BOURBON AND CHOCOLATE PECAN PIE
Steps:
- To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
- Preheat the oven to 350 degrees F.
- To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
- Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.
BOURBON PECAN PIE WITH PECAN CRUST
Make any day special with this pecan-packed pie spiked with bourbon and topped in cream fresh-whipped with brown sugar and vanilla. One more special touch: A pecan-dusted crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In bottom of ungreased 9-inch glass pie plate, mix 1/3 cup chopped pecans and 2 tablespoons flour. Place pie crust over pecan mixture in pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat eggs slightly with hand beater or wire whisk. Beat in 3/4 cup brown sugar, 3 tablespoons flour, the corn syrup, butter and bourbon until smooth. Stir in pecan halves. Pour into crust-lined pie plate.
- Bake 15 minutes. Cover top of crust with foil to prevent excessive browning; bake 40 to 45 minutes longer or until filling is set and center of pie is puffed and golden brown. Cool completely on cooling rack, about 2 hours 30 minutes.
- In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topped with whipped cream.
Nutrition Facts : Calories 640, Carbohydrate 76 g, Cholesterol 115 mg, Fat 6 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 41 g, TransFat 0 g
SOUTHERN BOURBON PECAN PIE
When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. -Paul Falduto, Efland, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.
Nutrition Facts : Calories 536 calories, Fat 26g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (60g sugars, Fiber 2g fiber), Protein 5g protein.
BOURBON PECAN PIE
This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you're left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this - using only one or the other will change the pie's flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Julia Reed
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
- Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
- Place on a rack to cool slightly.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 74 grams, Fat 29 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 259 milligrams, Sugar 58 grams, TransFat 0 grams
BOURBON-KISSED PECAN PIE
This rich pie is always on our Thanksgiving dessert table. Find more of my recipes on my blog, A Southern Grace.-Grace Mannon, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat eggs, sugar, corn syrup, butter and bourbon until blended. Stir in chocolate chips, 1 cup coconut and pecans. Pour into pastry shell; sprinkle with remaining coconut., Bake 45-50 minutes or until filling is set and coconut is golden brown. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts : Calories 608 calories, Fat 35g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 225mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 4g fiber), Protein 6g protein.
BOURBON PECAN PIE
No you can't taste the vinegar--it just tames the over-the-top sweetness of the typical pecan pie. The bourbon? Well it's just plain good!
Provided by jrbuilta
Categories Desserts Pies Pecan Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Beat eggs in a large mixing bowl with an electric mixer until frothy. Mix in brown sugar. Add corn syrup and mix. Add butter, bourbon, half-and-half, vinegar, flour, and salt and beat until well mixed, 1 to 2 minutes.
- Toast pecans in a dry skillet over low heat until fragrant, 3 to 5 minutes. Place evenly in the pie crust. Pour filling mixture over. Do not overfill; you may have a little left over. Place pie on a baking sheet.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until a knife inserted into the center comes out mostly clean, about 25 minutes more. Cover the edges of the crust with foil to prevent overbrowning if desired. Remove from the oven and let cool for at least 1 hour before slicing.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 59.4 g, Cholesterol 86 mg, Fat 31.5 g, Fiber 3 g, Protein 6 g, SaturatedFat 7.7 g, Sodium 247.1 mg, Sugar 25.4 g
BROWN-BUTTER BOURBON PECAN PIE
In this classic with a twist, the complex flavors of brown butter and bourbon breathe new life into sweet and nutty pecan pie. Traditionalists and modernists alike will appreciate the enhancement of familiar flavors, especially when finished off with a dollop of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.
- Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).
- In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.
- Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack; bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.
EASY BOURBON PECAN PIE
Paula Deen's Recipe. This is so simple and delicious. The bourbon gives the pie such a rich flavor. It's my husbands favorite pie of all time!
Provided by Teresa in Charleston
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- In a medium bowl, stir together the sugar and melted butter.
- Add the corn syrup, eggs, pecans, and bourbon, & stir until all ingredients are combined.
- Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
- Bake for 10 minutes and lower the temperature to 350 degrees and continue to bake for an additional 25 minutes, or until the pie is set.
- Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 440.6, Fat 24.7, SaturatedFat 6.1, Cholesterol 90.8, Sodium 190.6, Carbohydrate 51.4, Fiber 1.9, Sugar 32, Protein 4.8
BOURBON-BROWN BUTTER PECAN PIE
Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.
Categories Bourbon Dessert Pecan Bon Appétit Kidney Friendly
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Crust:
- Whisk salt and 1 1/2 cups flour in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 tablespoons cold water and knead until dough just comes together.
- Roll out dough on a lightly floured surface until about 1/4" thick. Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round. Transfer to a 9" pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1" overhang. Fold edges under and crimp. Freeze while you make the filling.
- Assembly:
- Place a rack in lower third of oven; preheat oven to 425°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.
- Bake pie 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes. Transfer to a wire rack; let
- Chill until firm, at least 4 hours.
BUTTERSCOTCH PECAN PIE
Make and share this Butterscotch Pecan Pie recipe from Food.com.
Provided by Christine
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400* In medium bowl, beat eggs slightly.
- Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
- Stir in nuts.
- Pour into unbaked pie shell.
- Bake 15 minutes.
- Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
- Let cool completely on wire rack.
- Just before serving, decorate around edge with rosettes of whipped cream.
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BOURBON BUTTERSCOTCH PIE WITH PECAN CRUST - RICARDO
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4/5 (17)Total Time 55 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- In a pot off the heat, combine the brown sugar and cornstarch. Whisk in the egg yolks and half of the milk (1/2 cup/125 ml) until smooth. Whisk in the remaining milk and the cream. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan until the mixture has thickened. Simmer for 1 minute, whisking constantly. Remove from the heat. Whisk in the bourbon and vanilla. Strain through a sieve. Stir in the butter.
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