DEEP-DISH MAPLE-BOURBON CREAM PIE
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances the sweetness.
Provided by Katherine Sacks
Categories Pie Bourbon Dessert Thanksgiving Maple Syrup Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 10-12 servings
Number Of Ingredients 24
Steps:
- Make the crust:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
- Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
- Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
- Make the filling and assemble the pie:
- Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
- Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
- Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
- Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
- Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
- Serve the pie:
- Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.
BOURBON PIE
This recipe was handed down to me by my mother, who got it from my sister. It is very rich, very very tasty and admired by all.
Provided by LinMarie
Categories Pie
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spearate and mix 5 egg yolks until light yellow.
- Continue beating, gradually adding 3/4 cup of sugar.
- Dissolve Knox Gelatin in 1/4 cup boiling water and add to egg mixture.
- "Becareful not to let gelatin mixture cool before adding to egg mixture.
- I can't stress, this is a critical step to making this pie"!
- Add 1/3 cup Bourbon, continuing to beat.
- In separate bowl, beat whipping cream to equal to 2 cups.
- Add to mixture and continue to beat.
- Pour mixture in baked pie shell.
- **Optional - Sprinkle pie with nutmeg.
- Place in refrigerator and let set for 6 hours.
- Cut into thin slices and ENJOY.
Nutrition Facts : Calories 277.9, Fat 19.8, SaturatedFat 10.9, Cholesterol 133, Sodium 86.2, Carbohydrate 19, Fiber 0.1, Sugar 13, Protein 2.3
BOURBON CREAM
Use this whipped cream to top our Texas Hill Country Pumpkin Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Whisk cream until soft peaks form. Add bourbon, and whisk gently to incorporate. Serve immediately.
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
BANANA CREAM PIE WITH SALTY BOURBON CARAMEL
Provided by Ashley Christensen
Categories Bourbon Milk/Cream Dairy Dessert Banana Peanut Family Reunion Potluck Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 32
Steps:
- For peanut crust:
- Preheat oven to 350°F. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
- Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 2 days ahead. Cover tightly.
- For vanilla pastry cream:
- Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Purée until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. DO AHEAD: Can be made 2 days ahead.
- For assembly:
- Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
- Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 tablespoon bourbon and vanilla. Let bourbon caramel cool slightly. DO AHEAD: Whipped cream and bourbon caramel can be made 2 hours ahead. Rewhisk whipped cream before serving. Let bourbon caramel stand at room temperature.
- Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel.
BOURBON BUTTERMILK PIE
heavy yellow buttermilk flecked with bits of golden butter left over from churning is great..buttermilk pie with a splash of bourbon stands on its own...though a unique cream pie..no one is quite sure what it is..but everyone eats it with unmitigated pleasure..
Provided by grandma2969
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- bake the well pricked pie shell in a 400* oven for just 10 minutes.
- reduce the oven temperature to 350*.
- in a mixing bowl, beat the eggs and sugar until light and fluffy.
- add the flour and beat again.
- with the beater running slowly, pour in the buttermilk.
- add the vanilla, bourbon and melted butter, blend well.
- pour the filling into the partially baked pie shell.
- and dust the surface with nutmeg.
- bake until the filling just sets, about 20 minutes.
- then turn off the oven and leave the pie in for 10 minutes.longer.
- remove the pie to a rack, it will continue to set as it cools.
- CUSTARD PIES SHOULD NOT BAKE TOO LONG OR THE CUSTARD WILL CURDLE.
Nutrition Facts : Calories 302.4, Fat 14.4, SaturatedFat 5.5, Cholesterol 92.6, Sodium 227.3, Carbohydrate 34, Fiber 0.5, Sugar 21.2, Protein 5.7
BOURBON WHIPPED CREAM
This goes great with Jefferson Davis pie, pecan pie, or pumpkin pie!
Provided by Susan Hissam
Categories Desserts Frostings and Icings
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 1.6 g
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