Martha Stewarts Burbon 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.

CHOCOLATE-BOURBON-PECAN PIE



Chocolate-Bourbon-Pecan Pie image

A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

3 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Flaky Piecrust
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1/2 cup dark corn syrup
2 large eggs
2 tablespoons aged bourbon
1/4 teaspoon coarse salt
1 1/2 cups pecan halves, 1 cup chopped
1 cup coarsely chopped semisweet chocolate (about 6 ounces)
1 tablespoon heavy cream (optional)
1 large egg yolk (optional)

Steps:

  • Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate. Trim edge to 1 inch. Fold under, and crimp as desired. Prick bottom of crust a few times with the tines of a fork. Freeze 15 minutes.
  • Line crust with parchment paper, and fill with pie weights. Bake 20 minutes. Remove parchment and weights. Bake until crust is dry but not brown, about 5 minutes more. Let cool on a wire rack at least 15 minutes and up to 3 hours. Reduce oven temperature to 350 degrees.
  • Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. Stir in chopped pecans and chocolate. Pour into crust. Arrange pecan halves on top of filling. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Bake until just set in center and crust is golden, about 40 minutes. Cover with foil if browning too quickly. Let cool completely.

PECAN PIE



Pecan Pie image

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h25m

Number Of Ingredients 10

1/2 recipe Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar such as Sugar In The Raw
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. with rack set in lowest position.
  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
  • Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
  • Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Nutrition Facts : Calories 715 g, Fat 48 g, Protein 9 g, SaturatedFat 14 g

MAPLE BOURBON PECAN PIE



Maple Bourbon Pecan Pie image

Serve this pie with a dollop of whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 12

Pate Brisee for Maple Bourbon Pecan Pie
All-purpose flour, for dusting work surface
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs, plus 2 large egg yolks
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 tablespoons heavy cream
Whipped cream (optional)

Steps:

  • On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes
  • Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
  • Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
  • Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

MARTHA STEWARTS BURBON PECAN PIE



MARTHA STEWARTS BURBON PECAN PIE image

Categories     Nut     Dessert     Bake     Thanksgiving

Number Of Ingredients 12

Pate Brisee (Pie Dough)
1 cup sugar
4 TBSPN butter, melted
4 large whole eggs
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon, or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 large egg yolks
2 tablespoons heavy cream
Whipped cream, (optional)

Steps:

  • Heat oven to 400 degrees. 1. On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes 2.In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie. 3. Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven. 4. Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

CLASSIC PECAN PIE



Classic Pecan Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie
2 1/2 cups pecan halves
4 large eggs
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 cup dark corn syrup
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted and cooled
1 tablespoon bourbon (optional)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.
  • Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.
  • Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.

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

MAPLE BOURBON PECAN PIE



Maple Bourbon Pecan Pie image

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

Provided by southern_gal12000

Categories     Pie

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

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

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

MARTHA STEWART'S CHOCOLATE PECAN PIE



Martha Stewart's Chocolate Pecan Pie image

An easy and delicious recipe from Martha Stewart. It's a winner and I saw Martha prepare it on one of her shows.

Provided by LizCl

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 unbaked deep dish pie shell
2 eggs
2 tablespoons butter, melted
1 teaspoon vanilla
1/8 teaspoon almond extract
1 cup sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2 cups pecan halves or 2 cups chopped pecans
3/4 cup chocolate chips or 3/4 cup chopped dark chocolate

Steps:

  • In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
  • Add the sugar, mix well.
  • Add the corn syrups and mix thoroughly.
  • Using a rubber spatula, stir in pecans and chocolate.
  • Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.

Nutrition Facts : Calories 605.1, Fat 32.1, SaturatedFat 8.3, Cholesterol 54.1, Sodium 180, Carbohydrate 81.8, Fiber 3.9, Sugar 46.6, Protein 5.8

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Top Asked Questions

How to make a pecan pie?
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. Step 4
How to make pecan buttercream pudding?
Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles. Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour.
What is a good recipe for a Bourbon and pecan latte?
2 tablespoons aged bourbon 1/4 teaspoon coarse salt 1 1/2 cups pecan halves, 1 cup chopped 1 cup coarsely chopped semisweet chocolate (about 6 ounces) 1 tablespoon heavy cream (optional)
What is in a pecan butter cake?
In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans.

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