Blue Ribbon Pecan Pie Food

LOVELESS CAFE BLUE RIBBON PECAN PIE

Steps:

• Mix the first 6 ingredients together with a wire wisk until smooth.
• Place the pecans in the pie shell.
• Pour the custard mix over the nuts and bake at 375 for 30 minutes, or until filling puffs up and rises about the edges of the pie shell.
• Carefully remove the pie from the oven and let cool before slicing.

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.

BOURBON PECAN PIE

Steps:

• To make the crust: Chill the butter in the freezer for 15 minutes.
• Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
• To assemble and bake the pie: Heat the oven to 350 degrees F.
• Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
• Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
• Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
• Line a half sheet pan with parchment paper and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
• Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.

FAVORITE BOURBON PECAN PIE

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.

PECAN PIE AWARD WINNING

Steps:

• Defrost frozen pie crust.
• Combine eggs and next 5 ingredients.
• Stir in pecans.
• Pour into pie shell.
• Bake 350 degrees for 50 minutes (filling will appear soft).
• Cool on a rack.
• 1 frozen deep-dish pastry shell may be substituted.

BOURBON PECAN PIE

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.