BRANDY PECAN PIE
This is the one pie that I always required my mom to make for the holidays. I would always want to cut into it right when it came out of the oven, but I would have to wait until after dinner! It is worth the wait!
Provided by MKBERTHOT
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.
- Bake in preheated oven for 40 to 50 minutes, or until done.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 65.7 g, Cholesterol 52.1 mg, Fat 21.2 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 312.4 mg, Sugar 31.9 g
BRANDY PECAN PIE
Make and share this Brandy Pecan Pie recipe from Food.com.
Provided by Iron Bloomers
Categories Pie
Time 1h30m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl place pecans and pour in brandy; let sit 30 minutes.
- Preheat oven to 400°.
- In medium bowl combine sugar, eggs, vanilla, corn syrup, salt and flour, mixing well.
- Stir in melted butterand brandied nuts.
- Pour into pie shell.
- Cover crust edges with narrow strips of foil to prevent over browning.
- Bake at 400° for 15 minutes; reduce temperature to 350° and bake 15 minutes. Remove foil from edges and bake 15 minutes more till puffed and golden.
- A knife inserted 1/2 way between edge and center will come out clean.
- Serve warm or cold topped with whipped cream or vanilla ice cream.
BRANDIED PECAN PIE
This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
- Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
- Filling: Meanwhile, in a large bowl, stir together eggs, brown sugar, corn syrup, butter, vanilla, brand (if using), and salt. Fold in pecans. Pour filling into pie shell and bake until set but still slightly wobbly in center, 45 to 50 minutes. Let cool on a wire rack, 2 hours, before serving.
Nutrition Facts : Calories 597 g, Fat 37 g, Fiber 3 g, Protein 7 g, SaturatedFat 12 g
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
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
BRANDY PEAR PIE
I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. The sweet filling is balanced out by a buttery crust making for an indulgent treat.-Nicole Jackson, Beverly, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for at least 1 hour or until easy to handle., Meanwhile, in a small saucepan over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain, reserving liquid. Set raisins aside., In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Add the pears, lemon juice, reserved raisins and 1/2 teaspoon of reserved liquid., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Add pear filling; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil., Bake at 400° for 45-55 minutes or until bubbly. Cool on a wire rack for at least 30 minutes.
Nutrition Facts : Calories 542 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 406mg sodium, Carbohydrate 73g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
APPLE BRANDY PECAN CAKE
My favorite apple cake is made with a shot of brandy and drizzled with caramel to set off the wonderful flavors. If alcohol is a no-go, use orange juice instead of apple brandy. If you'd rather go the chocolate route, add mini chocolate chips to the cake and use chocolate ice cream topping for the drizzle. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Lightly grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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