MOLASSES-BOURBON PECAN PIE
Guests' mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Refrigerate., Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat and cool to room temperature. (Mixture will be thick when cooled.) , Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into crust. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 653 calories, Fat 35g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 489mg sodium, Carbohydrate 81g carbohydrate (41g sugars, Fiber 3g fiber), Protein 7g protein.
SORGHUM-BOURBON PECAN PIE
Sorghum-Bourbon Pecan Pie
Categories Dessert Bake Kid-Friendly Pecan HarperCollins Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 13
Steps:
- For the crust:
- Preheat the oven to 350°F. Butter a 9-inch pie plate. In a food processor, pulse the cookies and flour together until pulverized. Add the butter and process until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until lightly browned, 12 to 14 minutes. Let cool completely on a wire rack.
- For the filling:
- Put the butter, brown sugar, and salt in a saucepan and cook over medium heat, stirring occasionally, until the sugar is melted, about 2 minutes. Whisk in the syrup, bourbon, and vanilla. In a bowl, whisk the eggs together. Temper the egg mixture: slowly whisk 1/2 cup of the warm butter-sugar mixture into the eggs.
- Pour the tempered egg mixture back into the saucepan with the butter-sugar mixture and reduce the heat to medium-low. Cook, stirring constantly, until the mixture is glossy, about 3 minutes. Remove from the heat and stir in the pecans.
- Pour the mixture into the crust and bake until the center feels set yet soft, 30 to 40 minutes. Let cool completely on a wire rack; this will take about 4 hours. Serve at room temperature.
FAVORITE BOURBON PECAN PIE
This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.
Provided by BlueEyedBaker
Categories Desserts Pies Pecan Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
- Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g
BOURBON PECAN PIE
This Kentucky bourbon pecan pie is a twist on the Southern classic, and is sweetened with honey and molasses. (No corn syrup!)
Provided by Sarah Trenalone
Categories Dessert
Time 1h55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- In a small bowl, add the pecans and bourbon. Set aside.
- Use an electric mixer to mix together honey, molasses, butter, and lemon juice.Alternately, whisk vigorously with a whisk.
- Add the eggs, and beat until the batter is smooth. Add the bourbon and pecans, and stir with a spoon to incorporate.
- Arrange the pie dough in a pie pan.
- Pour the pecan mixture inside the pie dough. Bake 10 minutes at 450°F, then lower temperature to 350°F. Bake another 25-30 minutes.
- Pie is ready when the filling has set, but the center still wobbles slightly.
- Allow pie to cool at least 1 hour before serving.
- Make Ahead (Refrigerator): Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).Make Ahead (Freezer):Allow cooked pie to cool completely. Wrap it tightly and freeze. Use within 2 months.To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through. Allow pie to come to room temperature before serving.
Nutrition Facts : Calories 400 kcal, Carbohydrate 45 g, Protein 4 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 169 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
CHOCOLATE BOURBON PECAN PIE
Provided by Damaris Phillips
Categories dessert
Time 4h35m
Yield One 9-inch pie (6 to 8 servings)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
- Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
- Lower the oven temperature to 350 degrees F.
- Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
- Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.
MOLASSES-BOURBON PECAN PIE
This not-too-sweet take on a classic pecan pie is packed with crunchy toasted pecans mixed with the rich and robust flavor of molasses.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 tp 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
- Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F. Spread the pecans on a baking sheet and toast until darkened, about 8 minutes. Transfer to a plate and return the empty baking sheet to the lower oven rack. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until brown flecks appear, about 8 minutes; let cool slightly. Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl. Scatter the toasted pecans in the prepared crust; pour in the brown sugar mixture.
- Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F. Bake until the crust is golden brown and the filling is set, 45 to 55 minutes. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool at least 1 hour before serving.
BOURBON PECAN PIE
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
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
DOWN-HOME BLACKSTRAP MOLASSES PECAN PIE
Make and share this Down-Home Blackstrap Molasses Pecan Pie recipe from Food.com.
Provided by Vino Girl
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To make pastry: In a medium bowl, combine flour and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Sprinkle water over mixture and stir with a fork until dough comes together.
- Press into a 1/2-inch-thick disk; wrap in plastic wrap.
- Refrigerate 1 hour.
- On a lightly floured surface, roll pastry into a 12-inch round, 1/8-inch thick.
- Fold dough in half and fit into a 9-inch pie pan; press dough against bottom and sides of dish.
- Fold edge under and flute or crimp decoratively.
- Refrigerate pie shell.
- To make filling: Combine molasses, brown sugar, syrup, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes.
- Raise heat to high and boil 1 minute.
- Remove from heat and cool mixture to room temperature.
- Stir in eggs until blended, then stir in remaining filling ingredients.
- Heat oven to 350 degrees.
- Pour filling into pie shell.
- Bake 1 hour, or until filling is set.
- Cool completely on a wire rack.
- Serve with whipped cream or ice cream, if desired.
Nutrition Facts : Calories 597, Fat 39.2, SaturatedFat 11.7, Cholesterol 117.5, Sodium 217.3, Carbohydrate 58.3, Fiber 3.6, Sugar 21.4, Protein 7.4
MOLASSES-BOURBON PECAN PIE
Steps:
- Preheat the oven to 350°F.
- Combine the molasses, sugar, eggs, bourbon, butter, vanilla, and salt in a large bowl and stir to mix. Place the pecans in the bottom of the pie shell and spread evenly. Pour the molasses mixture over the pecans.
- Place the pie on a rimmed baking sheet and bake for 50 minutes to 1 hour, until firm around the edges and slightly loose in the center.
- Remove from the oven and let cool for several hours before slicing.
- Everyday Piecrust
- Combine the flour, sugar, and salt in a bowl and stir to mix.
- Cut the butter and shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn't melt into the flour.
- Combine the 3 tablespoons ice water with the egg and vinegar in a separate bowl and stir to mix. Add the egg mixture to the flour mixture and stir with a fork just until the dough clumps together and is moist enough to pat together. Do not mix any more than necessary. If the dough is dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough comes together; do not add so much water that the dough becomes wet or sticky.
- Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a ball. Divide the dough in half and form each piece into a flat disk. Wrap each disk in plastic and refrigerate for at least 1 hour, or for up to 3 days.
- Check the pie recipe for special rolling instructions. To prepare a basic pie shell, remove the dough from the refrigerator and let sit for about 10 minutes. Place on a lightly floured work surface. Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Fold the dough in half or gently roll it onto the rolling pin and lift it over the pie pan. Press the dough lightly into the bottom and up the sides of the pan. Trim the excess dough, leaving about 1 1/2 inches of dough draped over the pan. Roll the extra dough under itself to form a rim around the edge of the pan. Crimp the rim of dough with your fingers or press with the tines of a fork. Prick the bottom of the crust two or three times with a fork to create small holes.
- Cover the crust with plastic and refrigerate for at least 1 hour, or up to 3 days, before proceeding with a recipe or partially or fully prebaking the crust (see Know-how, page 345).
- Jam Tarts
- Start with the trimmings or one full recipe of Cornmeal Crust (page 331), Sweet Tart Crust (page 344), or Everyday Piecrust (page 341). Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Press the dough into 2-inch tart shells and refrigerate for about 30 minutes.
- Fill each shell with about 1 teaspoon of your favorite jam and arrange on a baking sheet. Place in the refrigerator to chill completely, about 1 hour.
- When ready to bake, preheat the oven to 375°F.
- Bake for 25 to 30 minutes, rotating the baking sheets halfway through, until the jam is bubbling and the crust is golden brown. Remove from the oven and let cool slightly before serving warm or completely cooled.
More about "molasses bourbon pecan pie recipes"
MOLASSES BOURBON PECAN PIE - COOKER AND A LOOKER - AUSTRALIAN …
From cookerandalooker.com
Reviews 9Estimated Reading Time 2 mins
A PECAN PIE WITH MOLASSES, BEST OLD FASHIONED SOUTHERN COOKS
From youtube.com
BOURBON-PECAN PIE - PLAIN.RECIPES
From plain.recipes
BOURBON PECAN PIE WITH MOLASSES - CHAMPAGNE TASTES® | RECIPE
From pinterest.com
BOURBON PECAN PIE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
GRANDMA'S MOLASSES PECAN PIE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
MOLASSES PECAN PIE - RIVER CRUISES
From vikingrivercruises.com
BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF
From onceuponachef.com
PECAN PIE MOLASSES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BOURBON MOLASSES CHOCOLATE PECAN PIE - FLOUR DE LIZ
From flourdeliz.com
BOURBON CHOCOLATE PECAN PIE WITH MOLASSES BOURBON WHIPPED …
From southerndiscourse.com
MOLASSES-BOURBON PECAN PIE RECIPE: HOW TO MAKE IT | TASTE OF …
MOLASSES-BOURBON PECAN PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
MOLASSES RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MOLASSES-BOURBON PECAN PIE | RECIPE | FLAKY CRUST, BOURBON PECAN …
From pinterest.ca
BOURBON PECAN PIE - VANILLA AND BEAN
From vanillaandbean.com
RECIPE | MOLASSES-BOURBON PECAN PIE – HAYLEY DAILY
From shannahhayley.com
HOMEMADE PECAN PIE RECIPE - CHEF BILLY PARISI
From billyparisi.com
BOURBON PECAN PIE RECIPE - HILAH COOKING
From hilahcooking.com
VEGAN BOURBON PECAN PIE | VANILLA AND BEAN
From vanillaandbean.com
MOLASSES BOURBON PECAN PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MOLASSES BOURBON PECAN PIE | RECIPE | BOURBON PECAN PIE, PECAN …
From pinterest.com.au
MOLASSES-BOURBON PECAN PIE | RECIPE - PINTEREST
From pinterest.com
BOURBON PECAN PIE - JO COOKS
From jocooks.com
BOURBON PECAN PIE - ACADIANA TABLE
From acadianatable.com
| STOP AND SHOP
From recipecenter.stopandshop.com
EASY CHOCOLATE BOURBON PECAN PIE RECIPE (W/COOKIE CRUST)
From garnishwithlemon.com
MOLASSES-BOURBON PECAN PIE RECIPE - MASTERCOOK
From mastercook.com
MAPLE BOURBON PECAN PIE RECIPE - FOSTERING THE GOOD LIFE
From fosteringthegoodlife.com
CHOCOLATE BOURBON PECAN PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BLACKSTRAP MOLASSES BOURBON PECAN PIE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BOURBON PECAN PIE – PINE & PALM KITCHEN
From pineandpalmkitchen.com
MOLASSES-BOURBON PECAN PIE - PLAIN.RECIPES
From plain.recipes
PECAN MOLASSES PIE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
MAPLE BOURBON PECAN PIE • THE BOJON GOURMET
From bojongourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love