Bourbon Pecan Pie Recipes

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SOUTHERN BOURBON PECAN PIE



Southern Bourbon Pecan Pie image

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

1/4 cup butter, cubed
1 cup sugar
1 cup dark corn syrup
3 large eggs
1/4 cup bourbon
1 teaspoon vanilla extract
Pinch salt
1-1/2 cups pecan halves
1 frozen deep-dish pie crust (9 inches)

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.

FAVORITE BOURBON PECAN PIE



Favorite Bourbon Pecan Pie image

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

½ cup white sugar
½ cup brown sugar
3 tablespoons butter, melted
½ cup light corn syrup
3 eggs, beaten
2 tablespoons bourbon
2 cups pecan halves
1 (9 inch) unbaked deep-dish pie crust

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

PECAN-BOURBON PIE



Pecan-Bourbon Pie image

Categories     Bourbon     Food Processor     Citrus     Nut     Dessert     Bake     Freeze/Chill     Thanksgiving     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 2 pies

Number Of Ingredients 18

Crust:
2 cups all purpose flour
1/2 cup cake flour
1 tablespoon sugar
1/2 teaspoon coarse kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 teaspoons fresh lemon juice
6 tablespoons (or more) ice water
Filling:
6 large eggs
1 cup (packed) dark brown sugar
1 cup (packed) golden brown sugar
1 1/3 cups light corn syrup
1/2 cup (1 stick) unsalted butter, melted
1/4 cup bourbon (such as Maker's Mark)
1 teaspoon coarse kosher salt
1 teaspoon finely grated lemon peel
4 cups (about 16 ounces) pecan halves, toasted, very coarsely chopped

Steps:

  • For crust:
  • Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours. DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using.
  • Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling.
  • For filling:
  • Position rack in center of oven and preheat to 350°F. Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts.
  • Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil; store at room temperature.

BOURBON PECAN PIE



Bourbon Pecan Pie image

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

3 eggs, lightly beaten
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pie shell (see recipe)
1 1/4 cups coarsely chopped pecans

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

EASY BOURBON PECAN PIE



Easy Bourbon Pecan Pie image

This pie has a mellow bourbon flavor that's not too strong and not too sweet. And it is easy, crunchy and chewy-just what you want in a pecan pie. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

12 ounces toasted pecan halves, divided
4 large eggs, room temperature
1/2 cup packed dark brown sugar
1/4 cup sugar
1 cup dark corn syrup
8 tablespoons unsalted butter, melted
1/4 cup bourbon
2 teaspoons vanilla extract
1/4 teaspoon salt
1 sheet refrigerated pie crust
Vanilla ice cream, optional

Steps:

  • In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next 5 ingredients and chopped pecans., Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes. , Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 600 calories, Fat 41g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 221mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.

BOURBON PECAN PIE



Bourbon Pecan Pie image

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

3 large eggs
½ cup light brown sugar
1 cup light corn syrup
¼ cup unsalted butter, softened
2 tablespoons bourbon whiskey
1 ½ tablespoons half-and-half
1 tablespoon white vinegar
1 tablespoon quick-mixing flour (such as Wondra®)
¼ teaspoon salt
1 ½ cups pecan halves or pieces
1 (9 inch) unbaked pie crust

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

DQ BOURBON PECAN PIE



DQ Bourbon Pecan Pie image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 16

8 tablespoons butter, chilled
4 tablespoons vegetable shortening, chilled
1 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
5 tablespoons water, chilled with ice
Optional: Substitute 1 tablespoon cider vinegar for 1 tablespoon water
1 1/2 cups pecan halves, toasted lightly
3 tablespoons butter
3 tablespoons bourbon
3 eggs, beaten slightly
1 cup dark corn syrup
1/2 teaspoon vanilla
2/3 cup sugar
Pinch salt
2 cups sweetened whipped cream, for garnish

Steps:

  • Prepare flaky pie crust in advance. Cut firmly chilled butter and shortening into small pieces. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse for 10 seconds. Add chilled shortening and butter and pulse for about 20 seconds longer, or until the pieces of mixture are about the size of very small peas. Add chilled water (or water and vinegar) and mix for about 10 seconds. Do not overmix or the dough will be tough.
  • Transfer to a floured cutting board and knead lightly until the mixture forms a dough. If the mixture is already together, immediately form the dough into a round disk about 5 inches in diameter and 1/2-inch thick. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Roll out the dough on a floured surface to a diameter of about 12 inches. Transfer the dough circle into 9-inch glass pie plate and crimp edges. Place in refrigerator for 20 minutes. While crust is resting, preheat the oven to 350 degrees F.
  • Toast pecans lightly on cookie sheet for 3 to 5 minutes. Also, cut a parchment paper circle the size of the bottom of the pie plate.
  • Prick the bottom of chilled crust with fork. Just before baking crust, set parchment paper circle on chilled dough and cover with a layer of dry beans or rice. Bake crust for 10 minutes, until the top edge just starts to brown. Remove beans/rice and paper and return crust to oven for about 5 minutes to lightly brown the crust bottom. If the crust edge is browning too quickly, cover the edge with foil or turn down the temperature of the oven to 325 degrees F. Remove crust from oven and cool.
  • Just before baking, make the Bourbon Pecan Pie filling: In a saucepan melt butter, and add remaining filling ingredients, except pecans. Over a low flame, stir filling until the mixture reaches about 100 degrees F on a candy thermometer.
  • Pour heated filling into prebaked crust and arrange the pecans decoratively on top. Bake until the filling has started to rise and a knife inserted into the center comes out sticky but hot, about 30 to 40 minutes. The pie will not be completely set in the center at this point but it will continue to cook a bit when out of oven. This method yields a rich, creamy texture. Cool for at least 1 hour and serve with sweetened whipped cream.

BOURBON PECAN PIE



Bourbon Pecan Pie image

Provided by Alton Brown

Categories     dessert

Time 6h

Yield 1 pie; 8 servings

Number Of Ingredients 24

4 tablespoons unsalted butter, cubed
3 1/2 ounces pecan halves or pieces
6 ounces all-purpose flour, plus extra for rolling
1/2 teaspoon kosher salt
2 tablespoons ice water
2 tablespoons bourbon, chilled
3 large eggs
3 1/2 ounces sugar
6 ounces golden syrup
4 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
8 ounces Spiced Pecans, recipe follows, coarsely chop 6 ounces and leave the remaining 2 ounces whole
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water

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.

MAPLE BOURBON PECAN PIE



Maple Bourbon Pecan Pie image

About one of the best pecan pies I think I've ever had. Recipe is from Martha Stewart. This is the only pecan pie recipe I make now. However, I have only made it with the Pate Brisee (pie dough)pie crust recipe which I have included, also from Martha Stewart, which is OHHHHH so YUMMY. (Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.) It does take a while to make but I think it makes a huge difference to use the pie crust from scratch. Some of the instructions might be a little confusing so please don't HESITATE to Zmail me. Note: I have always left out the decorative touches, not sure if this makes a difference or not.

Provided by southern_gal12000

Categories     Pie

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

all-purpose flour, for dusting
1 cup sugar
4 tablespoons unsalted butter, melted
4 large eggs
1 cup dark corn syrup
2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons Bourbon or 2 tablespoons dark rum
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
2 large egg yolks
2 tablespoons heavy cream
whipped cream (optional)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cut into small pieces
1/4-1/2 cup ice water

Steps:

  • Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
  • Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
  • Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.
  • Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
  • Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
  • Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 1177.1, Fat 63.4, SaturatedFat 28.6, Cholesterol 319.5, Sodium 542.9, Carbohydrate 143.5, Fiber 3.8, Sugar 67.9, Protein 13.2

MINI BOURBON PECAN PIES



Mini Bourbon Pecan Pies image

These are mini pecan pies, made with a cream cheese crust. The title "Pecanda's " is from my daughter, who when she was young couldn't say pecan pies, and said pecanda, and it stuck. These are very good and guaranteed to be a hit at any party, since people tend to feel less guilty about eating 3 mini pies than they would just getting a slice of a normal sized pie.

Provided by aimbrulee

Categories     Tarts

Time 50m

Yield 24 pies, 24 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter (room temp)
3 ounces cream cheese (room temp)
2 teaspoons sugar
2 eggs
1/2 cup sugar
1/2 cup corn syrup
2 tablespoons unsalted butter (melted)
1/2 teaspoon vanilla
1 cup pecans (chopped)
2 tablespoons Bourbon

Steps:

  • For pastry, in a bowl combine 1 c flour baking powder and salt. In a mixing bowl combine the 1/2 c butter cream cheese and 2 tsp sugar. Mix until well blended, stir in the flour mixture, press firmly into a ball with hands. Divide in half. Set aside 1 half. On a lightly floured surface roll out dough to a 1/8 inch thickness. Lightly spray 2 twelve cup mufin pans with nonstick spray. Cut out 12 2 1/4 inch rounds, I suggest using a cookie cutter or biscuit cutter. Press the rounds evenly into the bottoms and sides of the muffin pan cups. Repeat with remaining dough. Then refridgerate about 10 to 15 minute.
  • Meanwhile , in a medium bowl beat the eggs slightly. Stir in the granulated sugar, corn syrup, bourbon, melted butter, and vanilla until blended. Spoon a heaping teaspoonfull of chopped pecans into each pastry lined cup. Top with the corn syrup mixture. Be careful not to put too much, if the cornsyrup mixture goes above the pastry it can stick and be difficult to remove after baking. Bake at 350 degrees for 20- 25 min, until lightly browned and a toothpick comes out clean. Cool , and sprinkle with powdered sugar before serving.
  • Enjoy!

Nutrition Facts : Calories 150.2, Fat 9.7, SaturatedFat 4.1, Cholesterol 32.1, Sodium 41.7, Carbohydrate 14.2, Fiber 0.6, Sugar 6.5, Protein 1.7

BOURBON PECAN PIE



Bourbon Pecan Pie image

This bourbon-scented pecan pie from Vallery Lomas is great for Thanksgiving-or throughout the fall.

Provided by Vallery Lomas

Yield Makes one 9-inch pie

Number Of Ingredients 17

2½ cups (300g) all-purpose flour
2 tsp. granulated sugar
1 tsp. kosher salt
1 cup (2 sticks/226g) cold unsalted butter, cut into 1-inch slices
1⁄3 cup (80ml) ice cold water, or more as needed
2 Tbsp. (30ml) apple cider vinegar
4 large eggs
4 Tbsp. (55g) unsalted butter, melted and slightly cooled
1 Tbsp. (8g) cornmeal
1 Tbsp. (15ml) vanilla extract
1 tsp. kosher salt
1 cup cane syrup (340g) or dark corn syrup
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
3 Tbsp. (45ml) bourbon
2½ cups toasted pecan halves
1 partially-baked Flaky Pie Crust

Steps:

  • Add the flour, sugar, and salt to the bowl of a food processor, or a large bowl if using a pastry blender. Pulse or whisk until the mixture is combined.
  • Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses. There will be some larger pieces of butter, and that's a good thing. If using a pastry blender, blend the butter until it's pea size.
  • Add the cold water and vinegar to a cup and pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like tiny clumps (like space dots ice cream), and there are no large pockets of flour. If using a pastry blender, use a large rubber spatula for this step, folding until no large pockets of flour remain.
  • Tip the mixture onto your work surface and use a light touch to gather the dough together and pat it down until it's about 1 inch thick. Fold the dough in half, then pat it back down to a 1-inch block. Repeat twice, then pat and gather the dough into 2 round discs, smoothing the sides so they aren't dry and crumbly. Wrap the discs tightly in plastic and let them rest in the refrigerator for at least 30 minutes, and up to 3 days.
  • When ready to par-bake the pie crust, preheat oven to 350°F. On a lightly floured surface, roll out one disc of pie dough to an 11-inch circle, and transfer it to a 9-inch pie plate. Fit the dough into the pie plate, trimming any edge overhang that's greater than 1 inch.
  • Prick the dough all over with the tines of a fork. Fit a piece of aluminum foil or parchment paper on the crust, leaving enough overhang so that you use the edges to lift it out later. (I like to use foil because I can easily cover the edges to prevent them from cooking too quickly, but parchment paper works, too.) Fill with pie weights or dried beans so the dough holds its shape and doesn't puff up.
  • Bake on the middle rack until the bottom of the crust is dried out, about 20 minutes. You know it's ready if, when you lift out the foil or parchment, it doesn't stick. Carefully remove the pie crust from the oven by sliding it out and holding it from the bottom, so that you don't disturb the sides or edges of the crust (best to use two oven mitts). Carefully remove the parchment paper or foil and the pie weights or beans. Set the pan on a cooling rack for the crust to cool.
  • In a large bowl, whisk together the eggs, melted butter, cornmeal, vanilla, and salt.
  • Combine the cane syrup, sugars, and bourbon in a medium saucepan set over medium heat. Use a wooden spoon or whisk to stir continually. When the syrup starts to boil, cook an additional 2 minutes, then remove the pan from the heat.
  • Use one hand to continually whisk the egg mixture and use the other hand to slowly pour one-third of the hot syrup into the egg mixture. Continually whisking tempers the eggs so they can be heated without scrambling. Pour the egg mixture into the saucepan with the syrup, continuing to whisk constantly. Stir in the pecans and set aside for 30 minutes to let the syrup mixture cool.
  • If you've turned the oven off, preheat to 350° and place a rack in the middle of the oven.
  • When the syrup is at room temperature, pour it into the par-baked pie crust and bake until the center of the pie is just set and doesn't jiggle, and a knife inserted into the center comes out clean, 50 to 55 minutes.
  • Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling can firm up. Slice and serve.

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KENTUCKY DERBY CHOCOLATE BOURBON PECAN PIE - THE ANTHONY KITCHEN
2021-10-21 Scatter the pecans and chocolate chips across the pie crust and set in the freezer while you make the filling mixture. Whisk together butter, corn syrup, light brown sugar, granulated sugar, eggs, bourbon (if using), and vanilla extract. Whisk until smooth. Then, sprinkle over the flour and salt, and mix to combine.
From theanthonykitchen.com


VEGAN BOURBON PECAN PIE | VANILLA AND BEAN
2016-11-16 Instructions. Preheat oven to 350F (180C), setting the oven rack in the center of the oven. Toast the pecans for about 10-12 minutes or until fragrant. Rough chop and set aside. In a medium sauce pot, add the coconut oil and heat until shimmering. Turn the burner down to low and add the flour whisking until a paste forms.
From vanillaandbean.com


BOURBON PECAN PIE - THE BEST THANKSGIVING DESSERT - BROMA BAKERY
2020-10-26 Preheat the oven to 350°F and place pie crust in pie pan. In a large mixing bowl mix together the Karo® Light Corn Syrup, brown sugar, eggs, butter, salt, vanilla, and bourbon until well mixed. Stir in the toasted pecans. Pour the filling into an unbaked pie crust and use a spatula to even out of the filling.
From bromabakery.com


BOURBON PECAN PIE - JO COOKS
2020-10-01 Place the butter in the freezer for 20 minutes. Add the flour, salt and sugar to a food processor and pulse a couple times. Add the butter to the food processor and pulse for about 30 seconds to a minute until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing.
From jocooks.com


SOUTHERN PECAN PIE RECIPE WITH BOURBON - THROUGH MY FRONT PORCH
2021-01-13 Mix the eggs and the bourbon in a large bowl and beat till just combined. Add in the cooled sugar and corn syrup mixture; whisk till blended. Stir in the vanilla extract. Add the pecans and mix till combined. Pour the filling into the unbaked pie crust. Bake at …
From throughmyfrontporch.com


BOURBON PECAN PIE: A DECADENT HOLIDAY DESSERT | CAMILA MADE
2021-11-28 Place the sifted flour, sugar, and salt in the food processor bowl fitted with a steel blade and pulse a few times to mix. Add the butter and shortening—pulse 8 to 12 times until the butter is the size of peas. In a small bowl, stir the ice-cold water and bourbon or …
From camilamade.com


BOURBON PECAN PIE - EVERYDAY PIE
2021-12-18 Roll out the pie dough to an 11″ circle and line a 9” pie plate with the pastry, crimping the edges as desired. Place in the freezer to firm up for 10-20 minutes, while the oven preheats. Preheat oven to 425ºF and place one oven rack in …
From everydaypie.com


ALEXANDER SMALLS' BOURBON PECAN PIE | KITCHN
2021-11-05 Melt 2 tablespoons unsalted butter in the microwave or on the stovetop and transfer to a large bowl. Add 1 cup corn syrup, 1 cup granulated sugar, 3 large eggs, 2 tablespoons bourbon, 1 teaspoon vanilla extract, 1/2 teaspoon lemon zest, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg, and a pinch of kosher salt if desired, and whisk to combine.
From thekitchn.com


KENTUCKY BOURBON PIE RECIPE | SOUTHERN LIVING
Advertisement. Step 2. Whisk together corn syrup, granulated sugar, and brown sugar in a saucepan. Bring to a boil over medium-high; boil, whisking occasionally, until sugars are dissolved, about 5 minutes. Step 3. Whisk together eggs, butter, flour, bourbon, vanilla, and salt in a heatproof bowl. Slowly pour 1/3 cup of the hot corn syrup ...
From southernliving.com


BOURBON PECAN PIE - ALTON BROWN
Spiced Pecans. 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, until they just start to brown and smell toasted, 4 to 5 minutes.
From altonbrown.com


BOURBON PECAN PIE CHEESECAKE | TASTY KITCHEN: A HAPPY RECIPE …
In a greased and floured 10 inch springform pan, add half of the cheesecake batter. Top with half of the pecan pie batter. Repeat. Garnish top with pecan halves. Bake in a 325 F (preheated) oven for 1 hour and 25 minutes. Turn the oven off. Open the oven door, keep the cake in there and allow it to cool completely. Remove from oven, and allow ...
From tastykitchen.com


BOURBON-PECAN PIE RECIPE - CHERYL DAY | FOOD & WINE
In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans. Step 2. Pour the filling into ...
From foodandwine.com


CHOCOLATE PECAN PIE WITH BOURBON RECIPE | FOOD & WINE
Refrigerate until firm. Step 7. Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. Step 8. In a …
From foodandwine.com


BOURBON BACON PECAN PIE RECIPE - AMERICAN PECANS
Use fingers or a fork to create a decorative edge of your choice. Set aside. Fry bacon in a skillet until crisp. Remove from pan and drain on paper towels and chop into small pieces. Reserve 1/4 cup of the bacon grease. In a large bowl, whisk together dark corn syrup, light corn syrup, brown sugar, reserved bacon grease, butter, and bourbon.
From americanpecan.com


TEXAS PECAN PIE WITH BOURBON - MY TURN FOR US
2013-11-11 Start your Texas Pecan Pie by preheating your oven to 350 degrees F. Mix the corn syrup, eggs, sugar, butter, salt, bourbon and vanilla in a large bowl. Gently Stir in the pecans and pour into the pie crust. Place a pie crust protector over the pie and place it on a cooking sheet. Bake on center rack of the oven for 60 to 70 minutes and remove ...
From myturnforus.com


BOURBON PECAN PIE (PLUS VIDEO) - IMMACULATE BITES
2021-11-04 Mix Filling Ingredients – Whisk the eggs, corn syrup, brown sugar, vanilla extract, melted butter, bourbon, and salt in a medium bowl until blended. Mix in the pecans. (Photos 1-5) Pour Filling Into Crust – Remove the chilled pie crust from the fridge and pour corn syrup pecan mixture into the pie pan. (Photo 6)
From africanbites.com


CHOCOLATE BOURBON PECAN PIE RECIPE - THE SUBURBAN SOAPBOX
Allow to cool to room temperature. Finely chop 1 cup of the pecans and set aside. In a saucepan, melt the butter and chocolate over medium heat stirring until smooth. Remove from the heat and cool. In a large bowl, whisk together the butter mixture, corn syrup, eggs, brown sugar, cocoa powder, bourbon and salt.
From thesuburbansoapbox.com


VEGAN CHOCOLATE BOURBON PECAN PIE • THE CURIOUS CHICKPEA
2018-11-08 Let sit 10 minutes to turn thick and gloopy. Add in the melted butter, brown sugar, maple syrup, and flour and whisk to combine into a sticky batter. Fold in the chocolate chips, bourbon, vanilla extract, and 1 1/2 cups of the pecans, reserving a generous 1/2 cup to decorate the top of the pie.
From thecuriouschickpea.com


CHOCOLATE BOURBON PECAN PIE RECIPE - SIMPLY RECIPES
2022-02-21 Make the filling: In a medium heatproof mixing bowl, add the butter, cover the bowl with a paper towel, and microwave it in 30-second increments until just barely melted, stirring each time. Add the brown sugar and corn syrup, and whisk to combine. Add the eggs and whisk until a smooth mixture forms.
From simplyrecipes.com


BOURBON PECAN PIE BARS | BETTER HOMES & GARDENS
Add eggs, melted butter, bourbon, vanilla, and the remaining 1/4 tsp. salt. Whisk to combine. Stir in pecans and chocolate chips. Pour over hot crust. Step 4. Bake about 30 minutes or until evenly browned and bubbly across the surface and center appears set. Cool in pan on a wire rack. Use foil to lift out uncut bars.
From bhg.com


BOURBON PECAN PIE COOKIES – A KITCHEN HOOR'S ADVENTURES
2019-11-12 Preheat oven to 350. Sprinkle the bourbon over the pecans. Stir to coat and set aside for 30 minutes. Combine the flour with the salt and baking soda in a mixing bowl. Stir with a whisk and set aside. Place the butter with the brown and granulated sugar in …
From akitchenhoorsadventures.com


MAPLE-BOURBON PECAN PIE RECIPE | MYRECIPES
Directions. Preheat oven to 350°. Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes. Combine pecans and remaining ingredients in a bowl, stirring well to combine.
From myrecipes.com


BOURBON PECAN PIE BROWNIES - THE MIDNIGHT BAKER - GROWN-UP …
2020-11-01 Instructions. Preheat oven according to brownie package instructions. Whisk together the sugar, corn syrup, eggs, butter, bourbon and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously. Mix brownies according to package instructions. Pour brownie batter into a greased 13x9 inch pan ...
From bakeatmidnite.com


MAPLE BOURBON BACON PECAN PIE RECIPE BY ROBIN SELDEN
2013-11-13 For the maple bourbon bacon pecan filling. Preheat oven to 350 degrees, Cook bacon in a heavy-bottomed pot on medium-high heat for 5-6 minutes or until cooked, but not crisp. Drain fat and add maple syrup, brown sugar, corn syrup, and butter to saucepan with bacon. Cook over medium0heat until sugar dissolves and butter melts.
From thedailymeal.com


CHOCOLATE BOURBON PECAN PIE - WYSE GUIDE
2020-11-24 Add in whole pecans and chopped pecans, and stir to combine. Place the chocolate in the bottom of the par-baked pie shell. If using a bar of chocolate, roughly chop before placing it in the bottom of the shell. Pour prepared filling over the chocolate and bake in the 375°F oven until the center jiggles slightly, 45-55 minutes.
From wyseguide.com


PECAN PIE WITH BOOZE - THERESCIPES.INFO
› pecan pie cocktail recipe ... See also : Bourbon Pecan Pie Cocktail , Bourbon Pecan Pie Martini 81. Visit site . Top Results For Pecan Pie With Booze Updated 1 hour ago. www.yummly.com. Pecan Pie Bars. Visit site ...
From therecipes.info


BOURBON PECAN PIE - ONE HOT OVEN
2021-09-20 Make the filling in one large mixing bowl. Add the eggs and lightly beat with a fork. Step 3. To the bowl, add the sugar, corn syrup, melted butter, vanilla, bourbon, and salt then mix until thoroughly combined. Step 4. Add the chopped pecans to the mixing bowl and stir well. Step 5.
From onehotoven.com


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