Brown Butter Bourbon Pecan Pie Recipes

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BROWN-BUTTER BOURBON PECAN PIE



Brown-Butter Bourbon Pecan Pie image

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

All-purpose flour, for dusting
1 disk Test Kitchen's Favorite Pâte Brisée
5 tablespoons unsalted butter
2/3 cup sugar
4 large eggs, room temperature
2/3 cup dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon or dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt (we use Diamond Crystal)
2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
Unsweetened whipped cream, for serving (optional)

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.

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.

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

BOURBON PECAN PIE



Bourbon Pecan Pie image

Provided by Suzanne Hamlin

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1 1/2 cups pecans
3 large or extra-large eggs
1/2 cup dark brown sugar
1 cup dark corn syrup
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 tablespoons bourbon
1 tablespoon flour
1 nine-inch metal pie tin lined with pastry

Steps:

  • Preheat oven to 350 degrees. Spread pecans on baking sheet and roast them for about 7 minutes, until toasted. Remove them from the baking sheet, and cool. Raise oven temperature to 450 degrees.
  • In a large bowl, beat eggs slightly, and whisk in the dark brown sugar and corn syrup. Whisk in the salt, butter, vanilla and bourbon. Mix flour with pecans, and add.
  • Prick the bottom of the pastry all over with the tines of a fork. Pour the filling into the crust, and put the pan on a flat baking sheet. Place on the lower level of the oven, reduce the temperature to 350 degrees and bake for 35 to 40 minutes, until filling is puffed and firm. Check after 20 minutes; if the crust is browning too quickly, loosely drape a piece of aluminum foil around the edges.
  • Remove to a rack, and serve warm or at room temperature, with whipped cream, creme fraiche or vanilla ice cream.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 17 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 184 milligrams, Sugar 42 grams, TransFat 0 grams

BROWN BUTTER PECAN PIE



Brown Butter Pecan Pie image

The nuttiness of a pecan pie is undeniable, but why not play it up a bit by adding brown butter? And my bourbon whipped cream is a whole dessert by itself--but when I pair it with this pie, you know it's going to be a good holiday!

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon kosher salt
1 stick cold unsalted butter, grated on the large holes of a box grater and frozen
1/3 cup ice water, plus more if needed
1 large egg
6 tablespoons unsalted butter
1 cup packed light brown sugar
1/2 cup light corn syrup
1/4 cup molasses
1 tablespoon bourbon
2 teaspoons pure vanilla extract
3 large eggs
2 cups whole pecan halves
1/2 teaspoon kosher salt
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon kosher salt
1 tablespoon bourbon

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crust: Whisk together the flour, sugar and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
  • Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
  • Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
  • Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 350 degrees F.
  • For the filling: Melt the butter in a small saucepan over medium heat. Slowly cook the butter, letting it bubble and swirling the pan occasionally, until it browns, about 5 minutes. Remove from the heat and allow to cool.
  • Whisk together the brown sugar, corn syrup, molasses, bourbon and vanilla in a large bowl. Whisk in the eggs. Fold in the pecans and salt. Once combined, stir in the brown butter. Pour the filling into the crust.
  • Bake until the pie is golden brown, the filling is set and the internal temperature measures 200 degrees F, 40 to 45 minutes. (Check the pie after 30 minutes and tent the crust with foil if it is browning too quickly.) There should be a slight wiggle to the center of the pie. Cool completely on a wire rack.
  • For the whipped cream: Add the heavy cream to a large chilled bowl. Using an electric hand mixer fitted with the whisk attachment, whip on medium speed until soft, cloud-like peaks form. Turn the mixer speed to low and add the confectioners' sugar and salt. Gently fold in the bourbon.
  • Slice the pie into 8 equal pieces and top each slice with bourbon whipped cream.

BOURBON-BROWN BUTTER PECAN PIE



Bourbon-Brown Butter Pecan Pie image

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

Crust:
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour, plus more
3/4 cup vegetable shortening
Assembly:
1/2 cup (1 stick) unsalted butter
3 large eggs
1 cup (packed) light brown sugar
1/2 cup honey
1/2 cup pure cane syrup (such as Steen's) or dark corn syrup
2 tablespoons bourbon
2 tablespoons vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
2 cups pecans, chopped

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.

BROWNED BUTTER PECAN PIE



Browned Butter Pecan Pie image

Make and share this Browned Butter Pecan Pie recipe from Food.com.

Provided by Luby Luby Luby

Categories     Pie

Time 1h5m

Yield 1 Pie, 12 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup light Karo syrup
1 cup sugar
3 large eggs, beaten
1/2 teaspoon lemon juice
1 teaspoon vanilla
1 dash salt
1 cup chopped pecans
1 (9 inch) unbaked pie shells

Steps:

  • Preheat oven to 425 degrees.
  • Brown butter in saucepan until golden brown.
  • Do not burn.
  • Let cool.
  • Mix all ingredients in order listed and mix well.
  • Add browned butter and blend well.
  • Pour in unbaked pie shell and bake at 425 degrees for 10 minutes.
  • Lower oven to 325 degrees and bake an additional 40 minutes.

Nutrition Facts : Calories 370.2, Fat 20.4, SaturatedFat 7, Cholesterol 66.8, Sodium 193.9, Carbohydrate 46.7, Fiber 1.4, Sugar 24.7, Protein 3.4

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

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

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.

BOURBON PECAN PIE (BY ALTON BROWN)



Bourbon Pecan Pie (By Alton Brown) image

Got this recipe from an Alton Brown episode. Thought it sounded delicious with pecans in the crust. Alos think prepping in a tart pan sounds like a good idea.

Provided by Kristy Porter

Categories     Tarts

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

4 tablespoons unsalted butter, cubed
3 1/2 ounces pecan halves or 3 1/2 ounces pecan 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 pecans, coarsely chop 6 ounces and leave the remaining 2 ounces whole (option -- use spiced pecans)

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.

Nutrition Facts : Calories 619.8, Fat 42.9, SaturatedFat 10.4, Cholesterol 100.3, Sodium 261.5, Carbohydrate 52.6, Fiber 4.5, Sugar 20.5, Protein 8.4

BROWNED BUTTER PECAN PIE



Browned Butter Pecan Pie image

Looking for a delicious dessert made using Pillsbury™ refrigerated pie crust? Then check out this browned butter pecan pie that's baked to perfect golden brown hue.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h25m

Yield 8

Number Of Ingredients 8

1/2 cup butter (do not use margarine)
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla bean paste or vanilla
1/4 teaspoon salt
4 eggs, beaten
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/4 cups pecan halves

Steps:

  • In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended.
  • Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
  • Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.

Nutrition Facts : Calories 588, Carbohydrate 74 g, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 327 mg

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.

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BOURBON–BROWN BUTTER PECAN PIE RECIPE | BON APPéTIT
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2014-09-17 Place a rack in lower third of oven; preheat oven to 425°. Cook butter in a small saucepan over medium heat, stirring often, until it foams, …
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Estimated Reading Time 2 mins
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  • Whisk 1½ cups flour and salt in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 Tbsp. cold water and knead until dough just comes together.
  • Roll out dough on a lightly floured surface until about ¼” 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.
  • Place a rack in lower third of oven; preheat oven to 425°. 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° 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 cool. Chill until firm, at least 4 hours.


BROWN BUTTER BOURBON PECAN PIE - THE GOLD LINING GIRL
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2015-09-06 Fold in the pecan halves. Pour the mixture into the unbaked pie shell. Bake at 350 degrees for 40-45 minutes, or until the center of the pie …
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  • Melt butter in a small saucepan over medium heat, stirring frequently, until golden brown. It will develop brown flecks and a nutty fragrance. (About 6-8 minutes.)


BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF
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BROWN BUTTER BOURBON PECAN PIE - ANOLON
Melt butter in a small saucepan over medium heat for about 5 minutes, stirring often, until the butter is brown and fragrant. Slowly whisk into above until incorporated. Set aside pecan pieces and pecan halves until crust is ready to be filled. Assembling Pie: Preheat oven to 350°F with a baking sheet on the middle rack.
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BROWN BUTTER SLAB PECAN PIE - NOURISH AND FETE
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BOURBON PECAN PIE RECIPE | ALTON BROWN | COOKING CHANNEL
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.
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KENTUCKY BOURBON PECAN PIE RECIPE - THE SPRUCE EATS
2021-11-24 Save Recipe. This bourbon pecan pie includes a small amount of Kentucky bourbon. The bourbon jazzes up this pecan pie with flavor and spirit. The pie includes dark brown sugar, eggs, and butter. The pie may be baked in an unbaked pastry crust, but a partially baked crust will ensure a firm, well-baked bottom. Featured Video.
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BOURBON PECAN PIE - PAULA DEEN MAGAZINE
Preheat oven to 350°. In a medium bowl, whisk together brown sugar, all corn syrup, and melted butter until smooth. Add eggs, bourbon, and salt, whisking until combined. Stir in pecans, coconut, and toffee bits. Pour mixture into prepared Basic Pie Crust. Bake for 50 to 60 minutes or until center of pie is set. Let cool completely on a wire rack.
From pauladeenmagazine.com


BOURBON–BROWN BUTTER PECAN PIE RECIPE | BOURBON - CINNAMON
2019-07-04 This pie contains bourbon, brown butter, and happiness. This couple's blind date led to a marriage — and a multimillion-dollar company. Bourbon–Brown Butter Pecan Pie Recipe. This pie contains bourbon, brown butter, and happiness. Bourbon, Cinnamon 7/4/2019 5:35:00 AM . Source Bon Appétit. This pie contains bourbon, brown butter, and …
From headtopics.com


BOURBON-BROWN BUTTER PECAN PIE RECIPE - RECIPES.NET
2022-03-24 Once it has a nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs, bourbon, vanilla, and salt. Sprinkle the pecans in the baked pie crust and then pour the syrup ...
From recipes.net


BOURBON AND BROWNED BUTTER PECAN PIE - SAVORY SPICERACK
2015-12-21 Instructions. Preheat oven to 350 degrees. Cover the pie crust edges with foil to prevent over browning the edges while cooking the pie. Brown the butter. (Tips on how to brown butter are in the video I shared in the post.) While the browned butter is cooling, mix together the eggs, vanilla, corn syrup, flour, sugar and bourbon.
From savoryspicerack.com


BROWN BUTTER BOURBON PECAN PIE - A TWIST ON THE CLASSIC PECAN PIE, …
Nov 16, 2014 - A twist on the classic pecan pie, this recipe uses maple syrup in place of corn syrup, has a hint of bourbon and browned butter to bring out the nuttiness of the pecans. Top with lightly sweetened whipped cream or enjoy a slice without the cream.
From pinterest.ca


BOURBON AND BROWN BUTTER PECAN PIE - PINEAPPLE HOUSE RULES
Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Transfer to a large bowl or mixing bowl of a standing mixer. While still warm but not hot, whisk in brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth. Add eggs, one at a time, mixing well to combine.
From pineapplehouserules.com


PECAN CREAM PIE COCKTAIL - THERESCIPES.INFO
How to Make a Pecan Cream Pie Cocktail - Rumble hot rumble.com. There are few things in life as delicious as pecan pie, and this Pecan Cream Pie cocktail is just comfort in a glass. 1:1, Alcohol, Butter Pecan, Cocktail Recipes 1:1, Pecan Pie, Sugarlands, Sugarland.How to Make a Pecan Cream Pie Cocktail. WOE_Top10 Published September 27, 2018 679,002 Views.
From therecipes.info


BOURBON PUMPKIN PIE WITH SALTED BROWN-BUTTER PECAN STREUSEL
2020-09-11 Scroll to the recipe card for ingredient quantities. Combine the pie filling: eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon and evaporated milk. Mix together until smooth. Scrape the filling into an unbaked pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 30 minutes.
From sweetpeasandsaffron.com


BOURBON-BROWN BUTTER PECAN PIE - THE KITCHEN CHRONICLES
2014-11-19 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; fold in pecans. Scrape into pie crust. Bake pie 10 minutes. Reduce oven temperature to 375°F and continue ...
From thekitchenchronicles.com


BOURBON PECAN PIE - KARO
Directions. Cream together butter and brown sugar in medium bowl. Add eggs, vanilla, corn syrup, corn starch and bourbon. Blend well. Place 1 cup pecans in bottom of pie crust. Pour pie mixture over the pecans, then top with remaining 1 cup pecans. Bake at 350 ° F for 55 to 60 minutes or until center appears barely set.
From karosyrup.com


BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF | RECIPE …
Nov 10, 2017 - (TESTED & PERFECTED RECIPE) With brown sugar, golden syrup, brown butter and bourbon, this pie has a richer, more complex flavor than typical pecan pie.
From pinterest.ca


BROWN SUGAR PECAN PIE RECIPE - MOM ON TIMEOUT
2019-11-17 Remove from heat and let cool for 10 minutes. Whisk together brown sugar, eggs, milk, vanilla extract, and salt until nice and smooth. Slowly drizzle in melted butter, whisking the entire time until fully incorporated. Stir in pecans. Pour the filling into the pie crust and bake for 50 - 60 minutes or until puffed and golden.
From momontimeout.com


BROWN BUTTER BOURBON PECAN PIE - WOODSTOCK FOODS
7. Wipe out pan, and add butter. Melt over low heat swirling butter until fragrant and golden, 5-7 minutes. 8. In a large bowl, whisk together brown sugar, flour, salt, and eggs. Add cane syrup, bourbon, vanilla, dates, toasted pecans, and browned butter. 9. Place prepared pie crust on a baking sheet. Scrape filling into crust. 10. Bake until ...
From woodstock-foods.com


MAKER'S MARK PECAN PIE - PIEPRONATION.COM
2022-06-07 1/4 cup brown sugar 1/4 cup Makers Mark Bourbon1/4 cup unsalted butter, melted1 tsp. vanilla3/4 1 cup pecans optional. Place the brown sugar and Bourbon in to begin with, stirring to begin to dissolve and distribute the mixture. Then add the melted butter and vanilla, stirring again to mix. Set aside.
From piepronation.com


BOURBON PECAN PIE - ALTON BROWN
Add the flour and salt, and pulse an additional 4 to 5 times. Add the chilled butter and pulse until the texture looks mealy, 6 to 7 pulses. Remove the lid of the food processor, add the water and bourbon, and pulse until the mixture holds together when squeezed and feels like dough, 5 to 6 more pulses. Transfer the dough to a 1 gallon-sized ...
From altonbrown.com


BOURBON BUTTERSCOTCH PIE WITH PECAN CRUST - RICARDO
Simmer for 1 minute, whisking constantly. Remove from the heat. Whisk in the bourbon and vanilla. Strain through a sieve. Stir in the butter. Spoon the butterscotch custard into the cooled pecan crust. Cover with plastic wrap. Let cool, then refrigerate for …
From ricardocuisine.com


BROWN BUTTER PECAN PIE | COOKING PROFESSIONALLY
Directions. Step 1. Combine the salt, flour, and baking powder in the bowl of a food processor, fitted with a metal blade. Pulse a couple of times to combine. Step 2. Then, add in the shortening and butter, pulsing until you are left with coarse crumbs …
From cookingprofessionally.com


BEST BOURBON PECAN PIE - VINTAGE KITCHEN NOTES
2021-11-17 Trim edges, prick the surface and refrigerate for 1 hour or freeze for half an hour. Preheat oven to 350ºF /180ºC. Put foil and weights (I use dried beans) covering the dough surface and bake for 10 to 15 minutes. Lift foil and weights and continue baking for 10 more minutes, or until it's dry and starting to color.
From vintagekitchennotes.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


PECAN BOURBON PIE BEST RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BROWN BUTTER BOURBON PECAN PIE - CIRCULON COOKWARE
1/2 cup of unsalted butter cold 1/4 cup of ice water . Pecan Pie Filling: 1 1/4 cup of maple syrup 1/2 cup of dark brown sugar 4 whole of eggs 2 tablespoons of bourbon 1 teaspoon of vanilla extract 1/2 teaspoon of salt 4 tablespoons of unsalted butter 1 cup of pecan pieces 1 cup of pecan halves . Assembling Pie:
From circulon.com


BROWN BUTTER-PECAN-BOURBON ICE CREAM RECIPE | MYRECIPES
Add pecans, and sauté to 2 minutes or until lightly browned and toasted. Remove pecans with a slotted spoon, reserving browned butter and pecans separately. Advertisement. Step 2. Bring milk, cream, and sugar to a boil in a medium saucepan over medium heat, stirring occasionally. Remove from heat, and stir in browned butter.
From myrecipes.com


BOURBON PECAN PIE - VANILLA AND BEAN
2015-11-19 On medium-low heat, mix the brown rice syrup and sugar together until the sugar dissolves. Remove from the heat and whisk in the butter, molasses, bourbon, and vanilla. Let this mixture cool to room temperature. Third, toast the pecan halves, then a rrange the pecans, tops up, in the bottom of the pie. Next, once the brown rice syrup mixture ...
From vanillaandbean.com


MARTHA STEWART BROWN BUTTER BOURBON PECAN PIE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Martha Stewart Brown Butter Bourbon Pecan Pie : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


KETO BROWN BUTTER BOURBON PECAN PIE BARS | KETODIET BLOG
2021-12-14 Roughly chop the pecans and set aside. To the bowl with the melted butter add the eggs, brown sugar substitute, Allulose syrup ( 2/3 cup light syrup with 1/3 cup dark maple-flavored syrup work best), bourbon and a pinch of salt. Using an electric mixer, process until foamy. Add the chopped pecans and stir through.
From ketodietapp.com


BOURBON-PECAN PIE RECIPE - CHERYL DAY | FOOD & WINE
Refrigerate for at least 20 minutes or up to 3 days. Advertisement. Make the Filling. Step 1. Meanwhile, preheat the oven to 350°. In a bowl, whisk …
From foodandwine.com


BROWN BUTTER PECAN PIE - FAVORITE FAMILY RECIPES
2017-11-19 Once butter is melted, continue to cook it over medium heat until it turns golden brown. Remove from heat and set aside. Grease a 9-inch pie pan and press the thawed pie crust into the pan. Pour the chopped pecans evenly over the pie crust. In a large bowl, mix eggs, Karo syrup, brown sugar, vanilla, salt, and cinnamon.
From favfamilyrecipes.com


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