BOURBON CREAM PIE
This pie is fantastic! My husband can't stop talking about how good this is ... my adult son also really loved it too. This is definitely a celebratory dessert perfect for a holiday, cocktail party or special occasion. I used a pre-made Oreo pie crust as suggested. Make sure to chill it well so it sets up nicely, then garnish...
Provided by Cathy Smith
Categories Pies
Time 30m
Number Of Ingredients 9
Steps:
- 1. Crust: Mix wafers and butter. press into 9 inch pan. *NOTE* You can use an Oreo cookie pie crust.
- 2. Filling: In a saucepan melt the marshmallows into the evaporated milk or low heat till melted and smooth. Set aside and let cool completely.
- 3. When the marshmallow milk is cool, stir the bourbon into the cooled mixture.
- 4. Meanwhile whip the heavy cream till still peaks form. Fold the whipped cream into the marshmallow mixture. Pour into pie crust. Refrigerate at least 4 hours. Can garnish with chocolate curls and mint. Serve with additional whipped cream.
BOURBON CARAMEL-BANANA CREAM PIE
Butter, bourbon and brown sugar give this banana cream pie its yummy caramel flavor. If you want to knock their socks off, this is the dessert to make!
Provided by My Food and Family
Categories Home
Time 2h11m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare and bake pie crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool.
- Meanwhile, melt butter in saucepan on medium heat. Add sugar; cook and stir 3 min. or until melted. Remove from heat; stir in bourbon. Cool.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in sour cream. Let stand 5 min.
- Slice bananas; place in crust. Top with caramel sauce, pudding mixture and COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BOURBON-SUGAR PIE
This bourbon-infused pie is every bit as sweet as its name implies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 10
Number Of Ingredients 12
Steps:
- In medium bowl, mix 1 1/4 cups flour, the granulated sugar and salt. Cut in butter, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
- On lightly floured surface, roll pastry, using floured rolling pin, into 11-inch round. Fold pastry into quarters; place in 9-inch glass pie plate. Unfold pastry and ease into pie plate, pressing firmly against bottom and side and being careful not to stretch pastry. Fold and roll edge of dough under, even with plate; flute edge. Cover; refrigerate 30 minutes.
- Heat oven to 350°F. Line pastry with foil; fill with pie weights or dried beans. Bake 12 minutes. Remove weights and foil; bake 3 to 4 minutes longer or until bottom is golden brown.
- In medium bowl, mix all filling ingredients just until blended. Pour into partially baked crust. Bake 1 hour to 1 hour 10 minutes or until golden brown and center is set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream.
Nutrition Facts : Calories 479, Carbohydrate 61 g, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 202 mg
PECAN-BOURBON PIE
Categories Bourbon Food Processor Citrus Nut Dessert Bake Freeze/Chill Thanksgiving Pecan Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 pies
Number Of Ingredients 18
Steps:
- For crust:
- Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours. DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using.
- Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling.
- For filling:
- Position rack in center of oven and preheat to 350°F. Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts.
- Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil; store at room temperature.
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EASY BOURBON BANANA CREAM PIE - THE WOKS OF LIFE
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5/5 (5)Total Time 2 hrs 15 minsCategory Dessert And Sweet StuffCalories 374 per serving
- Preheat oven to 350 degrees. Stir crushed cookie crumbs with 6 tablespoons (85 grams) of melted butter until the texture resembles wet sand. Press the mixture into a standard pie plate and bake for 5 minutes. Set aside to cool completely.
- In a saucepan, combine 2/3 cup sugar, 1/3 cup flour and 1/4 teaspoon salt. Place the pan over medium heat, and gradually whisk in the milk. Continue to heat up the mixture over medium heat, stirring constantly, until it's thickened slightly and begins to simmer. Once simmering, cook another 2 more minutes, whisking constantly. Remove the pan from the burner.
- Gradually whisk 1/4 cup of the hot mixture into the beaten egg yolks, and then whisk the egg yolk mixture to the rest of the hot mixture. Cook over low heat for 2 more minutes, and remember to keep stirring! Remove the mixture from the stove. Whisk in the last 2 tablespoons (30 grams) butter, vanilla, and 2 tablespoons bourbon until the mixture is smooth. Let the pudding cool completely. If the pudding gets too thick as it cools, whisk in a bit more milk (a little at a time) until you reach the desired consistency.
- Slice the bananas into the cooled baked crust. Top with the cooled pudding mixture, and cover and chill in the refrigerator for an hour.
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