Bourbon Orange Pecan Pie With Bourbon Cream Food

BOURBON-ORANGE PECAN PIE WITH BOURBON CREAM

Steps:

• Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
• Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.
• Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)
• Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream.

PECAN PIE WITH BOURBON CREME

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.

HONEY PECAN PIE WITH BOURBON-ORANGE CREAM

Steps:

• Heat oven to 350 degrees F.
• Line 9-inch pie plate with piecrust according to package directions; flute edge as directed. Refrigerate crust.
• In 2-quart saucepan over medium-high heat, bring honey, corn syrup, brown sugar, margarine, cream, and salt to boil, stirring occasionally. Boil 2 to 3 minutes, stirring constantly until sugar has melted and mixture is smooth; mixture will not boil over. Remove from heat; let cool 5 minutes.
• Coarsely chop 1/2 cup pecans; set aside. Arrange remaining pecans over bottom of prepared crust; set aside.
• In medium-size bowl using wire whisk, beat egg yolks lightly; beating constantly, pour in honey mixture in slow, steady stream. Stir in reserved chopped pecans and vanilla.
• Pour filling over pecans in crust; pecans will float to top. Bake about 45 minutes until crust is golden and knife inserted near center of filling comes out clean. Cool on wire rack.
• Serve pie with Bourbon-Orange Cream, if desired.
• NUTRITION INFO per serving without cream: 460 calories (62% from fat), 31 g fat (8 g saturated), 160 mg cholesterol, 230 mg sodium, 44 g carbohydrate (1 g fiber), 4 g protein. % Daily Values: 4% calcium, 6% iron.
• BOURBON-ORANGE CREAM: In medium-size bowl with electric mixer at high speed, beat 1 cup heavy cream and 1/4 cup granulated sugar until soft peaks form; gently stir in 1 tablespoon each bourbon (or orange juice) and grated orange peel. Serve immediately or refrigerate up to 4 hours. Makes about 2 cups.

ORANGE CRUSTED PUMPKIN PIE WITH BOURBON WHIPPED CREAM

Steps:

• For crust, mix flour, sugar and salt in medium bowl.
• Cut in shortening and butter until crumbly.
• Stir in orange peel and just enough orange juice to form a dough.
• Shape it in a ball and refrigerate for an hour.
• Roll dough out between wax paper and fit it into your deep-dish pie plate.
• Prick randomly with fork.
• Refrigerate another 20 minutes while you prepare the filling.
• For filling, mix sugars, cinnamon, ginger, cloves and salt in mixing bowl.
• Whisk together pumpkin, milk, eggs and orange peel in a seperate bowl.
• Whisk dry ingredients into wet ingredients and set aside.
• Make your egg wash by stirring egg yolk and water together.
• Brush the entire crust with the egg wash and then pour the filling in.
• Bake about 35- 45 minutes in preheated 375 oven until filling is set.
• You may want to use foil to cover the crust if it starts getting too dark.
• Cool pie on rack.
• For Bourbon Cream, beat cream, sugar and bourbon until soft peaks form.
• Serve a spoonful of cream on each piece of pie.