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.
OLD-FASHIONED PECAN PIE
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.
Provided by Andrea Albin
Categories Pie Bake Christmas Thanksgiving Egg Kid-Friendly Frozen Dessert Pecan Christmas Eve Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
- Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
SPIRITED BROWN SUGAR PECAN PIE
Provided by Judi Kerr
Categories Nut Dessert Bake Thanksgiving Pecan Fall Bon Appétit New Jersey Kidney Friendly Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 9-inch glass pie dish with dough. Crimp edge decoratively. Whisk sugar, eggs, butter, Scotch, vanilla, and cinnamon in large bowl to blend. Mix in nuts. Pour filling into dough-lined dish.
- Bake pie until filling is slightly puffed and set in center, covering edges with foil if browning too quickly, about 40 minutes. Cool pie completely at room temperature. Cut into wedges and serve with whipped cream.
BOURBON PECAN PIE
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
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.
PECAN PIE WITH MAPLE SYRUP
This pecan pie with maple syrup has a golden crust and delicious filling.
Provided by Kitkat737
Categories Desserts Pies Pecan Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
- Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
- Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 53 g, Cholesterol 77.4 mg, Fat 25.7 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 5.4 g, Sodium 171 mg, Sugar 37.8 g
EASY PECAN PIE
You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.
Provided by Jackie Smith
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together the eggs, corn syrup, sugar, butter and vanilla.
- Arrange pecans in bottom of pie crust and pour mixture over.
- Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 69.2 g, Cholesterol 85 mg, Fat 24.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 247.6 mg, Sugar 36.7 g
CANE SYRUP PECAN PIE
Provided by Robb Walsh
Categories Dessert Bake Christmas Thanksgiving Pecan Kidney Friendly
Yield Makes 6 to 8 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F.
- In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring together until smooth, about 5 minutes. Transfer to a mixer bowl and allow to cool thoroughly (so the eggs don't cook in the next step). Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth. Add the chopped pecans and pulse a few times until well mixed. Pour the filling into the pie shell and arrange the pecan halves over the top.
- Bake for 50 minutes. Cool on a pie rack until well set before slicing.
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