Down In Dixie Bourbon Pie Recipes

Steps:

• Prepare and chill the dough.
• For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
• Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
• Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
• Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.

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.

Steps:

• Mix chocolate wafer crumbs and melted butter. Pat into bottom and sides of a 9-inch pie pan. Bake at 350° until set, about 15 minutes. In saucepan, heat marshmallows and milk until marshmallows melt and mixture is smooth. Do not boil. Remove from heat. Whip cream until stiff. Fold into marshmallow mixture. Add bourbon and pour into cooled chocolate crumb crust. Refrigerate 4 hours or until set. Additional whipped cream and chocolate crumbs make an attractive garnish. Editor's Extra: If you can't find chocolate wafers, scrape the cream off Oreo halves. Works great!

Steps:

• Line two 9-in. pie plates with pastry. Trim pastry to 1/2 in. beyond edge of plates; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450° for 10 minutes. Place on wire racks to cool; discard foil. , Place raisins in a saucepan and cover with water; bring to a boil. Remove from heat; set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, vanilla and cinnamon until blended., Drain raisins. Stir the raisins, nuts and coconut into creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350° for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and nuts if desired.

Steps:

• Cream 4 tablespoons butter and cream cheese. Add 1 cup flour. Roll in wax paper and chill 1 hour. Roll dough out and fit into 9-inch pie pan. Beat eggs until frothy in food processor or blender. Add melted butter and 1/3 cup flour, then add remaining ingredients. Process until chocolate is very coarsely chopped. (Do not over process). Pour into pie shell and bake at 325° for 45-60 minutes, or until the center rises and the pastry is tan. Serve topped with whipped cream. Note: For miniature tarts, cream 1/4 pound butter with 6 ounces cream cheese, then blend in 2 cups flour. Chill in wax paper for 1 hour. Press 1-inch balls of dough into tiny muffin tins. Trim excess dough. Using the same filling as for the pie, fill tins 2/3 full. Bake at 325° for 25-35 minutes.