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.
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
BOURBON PECAN PIE
Steps:
- Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet.
- In a large bowl, beat together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing.
PECAN PIE WITH BOURBON CREME
My daughter found this recipe and it has become our favorite for pecan pie. I have never found any restaurant pie to beat this one.
Provided by Mary K. W.
Categories Pie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Prepare pie crust in pie pan and have ready.
- In 3-qt. saucepan, cook maple syrup, sugar and butter over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes longer, stirring.
- In large bowl whisk eggs until slightly beaten. Slowly whisk the hot syrup mixture into the eggs. Do not try to add the eggs to the hot syrup. Stir in vanilla.
- Place unbaked crust on cookie sheet. Place pecans in crust. Pour syrup mixture over pecans.
- Bake 45 to 50 minutes or until filling is just set.
- Cool pie on wire rack atleast 1 hour.
- To serve, whip cream with confectioners' sugar and bourbon. Dollop onto individual pie servings.
Nutrition Facts : Calories 434.4, Fat 26.8, SaturatedFat 9.5, Cholesterol 107.8, Sodium 138.6, Carbohydrate 45.4, Fiber 1.7, Sugar 34.7, Protein 4.6
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
NEW ORLEANS CHOCOLATE BOURBON PECAN PIE
My family loves this pie at Thanksgiving, Christmas or really any holiday of the year. So put on some jazz, pour yourself some java, and have a piece of this delicious dessert. The chocolate chips and the bourbon add a delicious change to the normal pecan pie. Top with whipped cream and enjoy.
Provided by tracy918
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
- Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.
Nutrition Facts : Calories 670.4 calories, Carbohydrate 81.9 g, Cholesterol 90.1 mg, Fat 36.2 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 13.5 g, Sodium 368.4 mg, Sugar 28.4 g
BOURBON-KISSED PECAN PIE
This rich pie is always on our Thanksgiving dessert table. Find more of my recipes on my blog, A Southern Grace.-Grace Mannon, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat eggs, sugar, corn syrup, butter and bourbon until blended. Stir in chocolate chips, 1 cup coconut and pecans. Pour into pastry shell; sprinkle with remaining coconut., Bake 45-50 minutes or until filling is set and coconut is golden brown. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts : Calories 608 calories, Fat 35g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 225mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 4g fiber), Protein 6g protein.
EASY BOURBON PECAN PIE
This pie has a mellow bourbon flavor that's not too strong and not too sweet. And it is easy, crunchy and chewy-just what you want in a pecan pie. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next 5 ingredients and chopped pecans., Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes. , Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 600 calories, Fat 41g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 221mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.
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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BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, SouthernTotal Time 1 hr 45 minsCategory DessertsCalories 731 per serving
- Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. Add the water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass -- that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc -- don't worry if the edges crack -- and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest.
- Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc -- don't overwork it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. With a rolling pin, roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle. Fold the dough into quarters without creasing it and transfer it to a 9-inch deep dish pie pan (the pan should be at least 1=1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you ca
- Preheat the oven to 400°F. Remove the crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it at least halfway full with dried beans or pie weights. Bake for 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and set aside while you prepare the filling.
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