Molasses Bourbon Pecan Pie Recipes

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MOLASSES-BOURBON PECAN PIE



Molasses-Bourbon Pecan Pie image

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

1-1/2 cups all-purpose flour
3/4 teaspoon salt
6 tablespoons shortening
5 to 6 tablespoons ice water
FILLING:
3/4 cup packed brown sugar
3/4 cup corn syrup
1/2 cup molasses
3 tablespoons butter
1/2 teaspoon salt
3 large eggs, room temperature, beaten
2 tablespoons bourbon
2 teaspoons vanilla extract
2 cups pecan halves
Whipped cream

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 image

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

For the crust:
15 shortbread pecan sandies
6 tablespoons all-purpose flour
3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate
For the filling:
6 tablespoons unsalted butter
1/3 cup dark brown sugar
1/2 teaspoon kosher salt
3/4 cup sorghum syrup
3 tablespoons bourbon
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups (6 ounces) toasted and chopped pecans

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



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

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

1 cup pecans, roughly chopped
1/4 cup bourbon (See Recipe Notes)
1/2 cup honey
1/2 cup molasses (or Sorghum Syrup)
1/4 cup butter, melted
1 tablespoon lemon juice
3 eggs
1 9" pie dough

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



Chocolate Bourbon Pecan Pie image

Provided by Damaris Phillips

Categories     dessert

Time 4h35m

Yield One 9-inch pie (6 to 8 servings)

Number Of Ingredients 12

1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
4 ounces (8 tablespoons) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
1/3 cup firmly-packed light brown sugar
3 large eggs, at room temperature
1/4 cup coconut oil, melted
3/4 cup sorghum (See Cook's Note)
3 to 4 tablespoons bourbon
1 1/2 cups roughly chopped pecans
1/2 cup dark chocolate chips

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



Molasses-Bourbon Pecan Pie image

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

1 1/4 cups all-purpose flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon apple cider vinegar
2 1/4 cups pecans
6 tablespoons unsalted butter
2 large eggs
2/3 cup packed light brown sugar
1/2 cup molasses (not blackstrap) or sorghum
2 tablespoons bourbon
1/2 teaspoon salt

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



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

DOWN-HOME BLACKSTRAP MOLASSES PECAN PIE



Down-Home Blackstrap Molasses Pecan Pie image

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

1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
4 tablespoons ice water
3/4 cup blackstrap molasses (use unsulfured mild molasses for a milder molasses flavor)
3/4 cup packed light-brown sugar
1/2 cup light syrup
1/4 cup unsalted butter
3 large eggs
2 cups pecan halves
1/2 cup chopped pecans
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
sweetened whipped cream (optional) or vanilla ice cream (optional)

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



Molasses-Bourbon Pecan Pie image

Categories     Bourbon     Bake     Pecan     Chill     Pastry

Yield makes one 9-inch pie/serves 8 to 10

Number Of Ingredients 19

1 cup molasses
1 cup sugar
4 large eggs, beaten
3 tablespoons bourbon
2 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
Pinch of kosher salt
2 cups pecan halves
1 unbaked 9-inch Everyday Piecrust (recipe follows)
Everyday Piecrust
3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/4 cup vegetable shortening
3 tablespoons ice water, plus more if needed
1 egg, lightly beaten
2 teaspoons white distilled vinegar
(makes two 9-inch pie- or tart crusts)

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.

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1/2 cup molasses; 3 tablespoons butter; 1/2 teaspoon salt; 3 large eggs, beaten; 2 tablespoons bourbon; 2 teaspoons vanilla extract; 2 cups pecan halves; Whipped cream; 1-1/2 cups all-purpose flour; 3/4 teaspoon salt; 6 tablespoons shortening; 5 to 6 tablespoons ice water; FILLING: 3/4 cup packed brown sugar; 3/4 cup corn syrup; 1/2 cup ...
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MAPLE BOURBON PECAN PIE RECIPE - FOSTERING THE GOOD LIFE
In a food processor, blend flour, sugar, and salt together. Cut 1/2 cup butter into 1" pieces and add to food processor. Pulse until large clumps begin to form.
From fosteringthegoodlife.com


CHOCOLATE BOURBON PECAN PIE RECIPE - SIMPLY RECIPES
2022-02-21 Make the filling: In a medium heatproof mixing bowl, add the butter, cover the bowl with a paper towel, and microwave it in 30-second increments until just barely melted, stirring each time. Add the brown sugar and corn syrup, and whisk to combine. Add the eggs and whisk until a smooth mixture forms.
From simplyrecipes.com


BLACKSTRAP MOLASSES BOURBON PECAN PIE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Blackstrap Molasses Bourbon Pecan Pie : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


BOURBON PECAN PIE – PINE & PALM KITCHEN
2021-03-13 Method- baking: 45 minutes. Cooling time: 4 hours . Pre heat oven to 350 degrees. Butter very liberally a 9″ pie plate ; For the crust: In a food processor, process the shortbread cookies and the flour until well combined. Add in the salt & butter and pulse until the mixture resembles fine crumbs. Pour the crumb mixture into the buttered pie plate.
From pineandpalmkitchen.com


MOLASSES-BOURBON PECAN PIE - PLAIN.RECIPES
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.
From plain.recipes


PECAN MOLASSES PIE - RECIPES - PAGE 2 | COOKS.COM
Mix sugar, flour, molasses, milk, and well-beaten egg yolks -- add other ingredients.Pecans and well-beaten egg whites last. Pour mixture into pie crust …
From cooks.com


MAPLE BOURBON PECAN PIE • THE BOJON GOURMET
2011-12-20 Let the nuts cool, then use your fingers to break each half into 4-8 pieces. Reduce the oven temperature to 275º. In a medium-large saucepan, melt the butter with the brown sugar and salt. Off the heat, gently whisk in the eggs one at a time, then the maple syrup, vanilla and 2 tablespoons of the bourbon.
From bojongourmet.com


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