CARAMEL-BOURBON PECAN PIE
Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
- Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
- Refrigerate 2 hours.
Nutrition Facts : Calories 570, Fat 33 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
BOURBON PECAN PIE
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
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.
CARAMEL PECAN PIE
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
- Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g
SOUTHERN BOURBON PECAN PIE
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
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.
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
CARAMEL PECAN PIE
This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
BOURBON PECAN PIE
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
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
SALTED BOURBON CARAMEL PECAN PIE
Make and share this Salted Bourbon Caramel Pecan Pie recipe from Food.com.
Provided by gailanng
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Using a mixer on low, work the flour and powdered sugar into the cold butter and shortening until you have a relatively uniform, crumbly mixture.
- Make a "well" in the middle of the mixture and pour the vinegar plus 1 tablespoon ice water into it.
- Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
- Add to the mixture the remainding 1 tablespoon ice water, adding more if necessary, until you have a dough that holds together in a ball, but does not stick to your hands.
- Roll the dough out on a floured surface. Place the crust into a greased 9" pie dish and prick the bottom several times with a fork.
- For the Filling: Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
- Add the boiling water and stir until sugar and salt dissolve.
- Add the beaten eggs and milk and mix well. If you want a very boozy-tasting pie, add 1 1/2 teaspoon bourbon. Otherwise, add 1 1/2 teaspoon vanilla extract.
- Mix in the pecans.
- Spread 1/4 cup caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
- Pour the filling into the crust and bake at 400 degrees F for 10 minutes and then reduce the heat to 350.
- Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
- Cool the pie for at least two hours. Before serving, drizzle about 1/4 cup more caramel on top. It helps to heat up the caramel for this step as well.
Nutrition Facts : Calories 849.4, Fat 59.5, SaturatedFat 20.6, Cholesterol 192.2, Sodium 526.5, Carbohydrate 74.8, Fiber 4.2, Sugar 45.7, Protein 10.3
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