Favorite 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.

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

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

FAVORITE CHOCOLATE-BOURBON PECAN TART



Favorite Chocolate-Bourbon Pecan Tart image

I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
2 tablespoons bourbon
1/4 teaspoon salt
1 cup pecan halves, toasted
1/4 cup hot caramel ice cream topping

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g 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

THE BEST PECAN PIE



The Best Pecan Pie image

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 1 pie or about 8 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting (see Cook?s Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten

Steps:

  • For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
  • edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  • While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
  • Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

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 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.

More about "favorite bourbon pecan pie recipes"

MAPLE BOURBON PECAN PIE RECIPE | THE RUSTIC FOODIE®
2018-10-30  · Heat oven to 350 degrees. Place 1 ½ cups of pecans in a small cast iron skillet or small pan of choice. Heat the skillet to medium low and toast the pecans on the stove top for …
From therusticfoodie.com
4.5/5 (10)
Total Time 1 hr 5 mins
Category Dessert
Calories 387 per serving
  • Place 1 1/2 cups of pecans in a small cast iron skillet or small pan of choice. Heat the skillet to medium low and toast the pecans on the stove top for 5-6 minutes, stirring often to prevent burning. Remove from stove top and set aside when finished toasting. Feel free to chop the pecans into small pieces (after they have cooled) if you prefer.
  • Place 3 large eggs in a mixing bowl. Whisk the eggs completely. To the eggs add 1/2 packed cup brown sugar, 1 cup maple syrup, 3 Tbsp. bourbon, 1 tsp. vanilla extract, 1 tsp. cinnamon, 1/8 tsp. nutmeg, 1/4 tsp. sea salt, and 2 Tbsp. gluten free flour (or regular AP flour if not gluten free). Add the cooled toasted pecans (chop pecans before adding if you like). Mix these ingredients until completely combined.
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BOURBON PECAN PIE | VANILLA AND BEAN
2015-11-19  · Bourbon Pecan Pie, made with just a touch of bourbon, molasses, and butter with the flakiest homemade pie dough is a favorite anytime of year!I made this Bourbon Pecan …
From vanillaandbean.com
4.7/5 (17)
Calories 553 per serving
Category Dessert
  • In a small sauce-pot on medium low heat mix the brown rice syrup and sugar. As the mixture starts to bubble around the edges, whisk so that the sugar dissolves. Do not let this mixture come to a boil. Remove from heat and add the butter, molasses, bourbon and vanilla. Whisk to mix. Set aside to cool to room temperature.
  • Preheat oven to 325F (163C). Toast the pecan halves for about 10-12 minutes until lightly toasted. They'll toast further as the pie bakes.
  • Once the brown rice syrup mixture has come to room temperature, add the eggs and whisk until ingredients come together. Gently, pour the sugar-egg mixture over the pecans.
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BEST BOURBON-PECAN PIE — HOW TO MAKE BOURBON-PECAN PIE
2019-11-26  · Make Pie Filling: Beat butter and sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add eggs, flour, bourbon, and salt and beat to combine,about 1 …
From countryliving.com
5/5 (1)
Category Thanksgiving, Dessert
Author Redbutterfly
Total Time 2 hrs 25 mins
  • Make Pie Filling: Beat butter and sugar with an electric mixer on medium speed until combined, 1 to 2 minutes.
  • Fold in pecans and chocolate chips. Transfer to parbaked piecrust, and bake until center is set, 30 to 35 minutes.
  • Cool completely on a wire rack. Serve topped with whipped cream, chopped pecans, and chocolate shavings.
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CHOCOLATE PECAN PIE WITH BOURBON RECIPE | FOOD & WINE
2013-12-07  · Step 3. Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the …
From foodandwine.com
5/5
Category Desserts, Pies, Pecan Pie
  • In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
  • On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
  • Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
  • Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
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BOURBON PUMPKIN PIE WITH PECAN STREUSEL RECIPE - ROBERT ...
2013-12-07  · Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans. …
From foodandwine.com
5/5
Total Time 3 hrs 15 mins
Servings 1
  • Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
  • In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
  • In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
  • Pour the custard into the baked Flaky Pie Shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
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BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF
2017-11-08  · This is an outstanding bourbon pecan pie, and the recipe credit goes to my longtime reader Jeff Winett of Sherman Oaks, California. Jeff is an avid cook and baker, so …
From onceuponachef.com
Cuisine American, Southern
Total Time 1 hr 45 mins
Category Desserts
Calories 731 per serving
  • Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. Add the water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass -- that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc -- don't worry if the edges crack -- and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest.
  • Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc -- don't overwork it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. With a rolling pin, roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle. Fold the dough into quarters without creasing it and transfer it to a 9-inch deep dish pie pan (the pan should be at least 1=1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you ca
  • Preheat the oven to 400°F. Remove the crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it at least halfway full with dried beans or pie weights. Bake for 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and set aside while you prepare the filling.
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DEEP DISH BOURBON PECAN PIE - ABERDEEN'S KITCHEN
2018-10-25  · Preheat oven to 350˚F. In a large mixing bowl, mix together the flour, sugar and salt until completely combined. Add the cubed butter, and using either a pastry blender or two …
From aberdeenskitchen.com
Estimated Reading Time 4 mins
Total Time 1 hr 30 mins
  • Preheat oven to 350˚F. In a large mixing bowl, mix together the flour, sugar and salt until completely combined.
  • In a small sauce pan, melt the butter over medium heat. Cook for 3-4 minutes, until butter starts to turn brown and develop a nutty aroma. Remove from heat and set aside in a warm place.
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BEST EASY BOURBON PECAN PIE RECIPE - CRAZY FOR CRUST
2020-10-07  · This easy recipe is the best pecan pie recipe with bourbon. Easily add chocolate chips to make a chocolate pecan pie with bourbon! 5 from 1 vote. Prep Time 15 minutes. …
From crazyforcrust.com
5/5 (1)
Total Time 1 hr
Category Dessert
Calories 308 per serving
  • Mix corn syrup, eggs, sugar, butter, bourbon, salt and cornstarch in a medium sized bowl. Stir in pecans. Pour into prepared pie crust.
  • Bake at 425°F for 10 minutes then lower the oven temperature to 350°F and bake an additional 35-40 minutes or until pie is slightly puffed and just a bit jiggly in the center.
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MAPLE BOURBON PECAN PIE - A SOUTHERN SOUL
2020-11-20  · Instructions. Heat oven to 350 degrees. Place pecans on a baking sheet and toast for 3-4 minutes until brown. Remove from oven and let cool. In a medium-size saucepan, over …
From asouthernsoul.com
5/5 (3)
Category Dessert
Cuisine American
Total Time 1 hr 10 mins
  • Heat oven to 350 degrees. Place pecans on a baking sheet and toast for 3-4 minutes until brown. Remove from oven and let cool.
  • In a medium-size saucepan, over medium heat, melt butter. Add brown sugar and maple syrup and stir until smooth. Bring the mixture up to a simmer then remove from heat. Place in a bowl to cool for 10 minutes.
  • Whisk eggs and add to the butter-sugar mixture. Add in bourbon, vanilla, and salt whisking together until well blended. Pour mixture into uncooked pie shell. Place toasted pecans on top of the sugar fulling. Place pie on a baking sheet. Lightly spray a piece of foil with cooking spray and place over pie. Bake pie in the oven for 20 minutes. Remove foil and bake for an additional 20-25 minutes until the edges of the pie are set. The center will be slightly jiggly but will set when cooled.
  • Remove pie from oven and place on a wire rack to cool. Sprinkle with flakey sea salt. Best served at room temperature.
See details


BOURBON PECAN PIE - THE BEST THANKSGIVING DESSERT - BROMA ...
2020-10-26  · Instructions. Preheat oven to 350°F. In a large bowl, whisk together Karo® Light Corn Syrup, brown sugar, flour, eggs, melted butter, salt, vanilla extract, and bourbon (if …
From bromabakery.com
5/5 (2)
Category Dessert
Cuisine American
Total Time 3 hrs
  • In a large bowl, whisk together Karo® Light Corn Syrup, brown sugar, flour, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the pecans and stir to combine.
  • Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans into an even layer.
  • Bake for 30 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
See details


DAD’S FAVORITE BOURBON PECAN PIE | THE DOMESTIC REBEL
2017-11-01  · Instructions. Preheat oven to 350 degrees F. Place the frozen pie crust on a rimmed baking sheet to catch any spills while baking. Set aside. In a large bowl, whisk together the melted butter, brown sugar, eggs, corn syrup, bourbon, salt, and vanilla together until combined and smooth. Add in the pecans and toss to coat.
From thedomesticrebel.com
Reviews 2
Category Dessert, Pie
Cuisine American, Dessert
Total Time 1 hr 5 mins
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KENTUCKY BOURBON PECAN PIE RECIPE - THE SPRUCE EATS
2005-02-22  · 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.
From thespruceeats.com
4.2/5 (43)
Total Time 1 hr
Category Dessert, Pies
Calories 597 per serving
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FAVORITE BOURBON PECAN PIE RECIPE
Crecipe.com deliver fine selection of quality Favorite bourbon pecan pie recipes equipped with ratings, reviews and mixing tips. Get one of our Favorite bourbon pecan pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Pecan Pie Cupcakes Crecipe.com Cupcakes gave always been a favorite snacks of a large number of people all …
From crecipe.com
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APPLE-PECAN BOURBON-CARAMEL PIE RECIPE – QUEEN RECIPES
2021-12-29  · Apple-Pecan Bourbon-Caramel Pie Recipe. December 29, 2021 by admin · 0 Comment. Apple and pecan pies are two of the most well-known desserts in the world. But, let’s face it, one is a little healthier, while the other is a little too sweet. INGREDIENTS. Crust recipe: Dusting with all-purpose flour. Easy Pie Dough is a one-recipe recipe. 1 egg yolk (1 big) 14 …
From rogos.info
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CHOCOLATE BOURBON PECAN PIE
It can be tricky to tell when a pecan pie is fully cooked. Fit piecrust into a 9-inch deep-dish pie plate according to package directions. How to Make Bourbon Chocolate Pecan Pie. Bourbon Pecan Pie Recipe. In a large mixing. Fold edges under and crimp. Pecan pie is so easy to make its downright dangerous. Preheat oven to 325 degrees.
From karendraposah.github.io
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BOURBON PECAN PIE BARS | BETTER HOMES & GARDENS
Pulse to combine. Add cold butter; pulse until crumbly. Press evenly into the prepared pan. Bake about 15 minutes or until lightly browned. Step 3. For filling, in a large bowl whisk together brown sugar and corn syrup. Add eggs, melted butter, bourbon, vanilla, and the remaining 1/4 tsp. salt. Whisk to combine.
From bhg.com
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BEST BOURBON PECAN PIE RECIPE - SHARE-RECIPES.NET
Favorite Bourbon Pecan Pie Recipe Allrecipes. 8 hours ago 1 (9 inch) unbaked deep-dish pie crust Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat an oven to 375 degrees F … Rating: 5/5(95) Total Time: 1 hr 50 mins. Category: Desserts, Pies, Pecan Pie Recipes. Calories: 533 per serving. 1. Preheat an oven to 375 degrees F (190 degrees …
From share-recipes.net
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BOURBON PECAN PIE (PLUS VIDEO) - IMMACULATE BITES
2021-11-04  · Bourbon Pecan Pie Recipe Ingredients. Pie crust – This is what holds the Bourbon Pecan Pie together. Of course, feel free to make your own if you have time. It’s much better that way. Eggs – This incredible ingredient blends with corn syrup and turns it into forkable happiness.; Light Corn Syrup – An essential ingredient that adds bulk and sweetness without …
From africanbites.com
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BOURBON PECAN PIE ALTON BROWN - ALL INFORMATION ABOUT ...
Favorite Bourbon Pecan Pie Recipe | Allrecipes hot www.allrecipes.com. 1 (9 inch) unbaked deep-dish pie crust Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat an oven to 375 degrees F (190 degrees C). Step 2 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 …
From therecipes.info
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BOURBON PECAN PIE: A DECADENT HOLIDAY DESSERT | GFK RECIPES
2021-11-28  · Bake the Bourbon Pecan Pie in the 350F preheated oven for 50 to 60 minutes or until the center is just set. (The internal temperature of the pie should be 200° F when it is done). Tap the surface of the Bourbon Pecan Pie lightly; it should spring back when done. If pie crust is over-browning, cover with a crust shield.
From guaranifusionkitchen.com
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BEST BOURBON PECAN PIE RECIPE FROM NOAH'S MOM - FOOD ...
It’s the time of year to raise your pie game to the next level. Noah and his mom are here to show you how to make a pie you’ll be proud to bring to any gathe...
From youtube.com
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Top Asked Questions

How to bake a pecan pie with Bourbon and egg?
Directions. 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.
What is the best way to make a Bourbon pumpkin pie?
Directions. 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);
How do you make a pecan pie with pecans?
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...
What is in Diana Rattray's Bourbon Pecan pie?
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 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.

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