Dq Bourbon Pecan Pie Food

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.

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.

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.

SOUTHERN BOURBON PECAN PIE

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.

BOURBON OLD FASHIONED GLAZED PECANS

Steps:

• Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
• Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
• Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
• Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
• Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
• Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
• Lower the oven temperature to 350 degrees F.
• Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
• Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

BOURBON PECAN PIE

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.

BOURBON PECAN PIE

Steps:

• Add the flour, sugar, and salt to the bowl of a food processor, or a large bowl if using a pastry blender. Pulse or whisk until the mixture is combined.
• Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses. There will be some larger pieces of butter, and that's a good thing. If using a pastry blender, blend the butter until it's pea size.
• Add the cold water and vinegar to a cup and pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like tiny clumps (like space dots ice cream), and there are no large pockets of flour. If using a pastry blender, use a large rubber spatula for this step, folding until no large pockets of flour remain.
• Tip the mixture onto your work surface and use a light touch to gather the dough together and pat it down until it's about 1 inch thick. Fold the dough in half, then pat it back down to a 1-inch block. Repeat twice, then pat and gather the dough into 2 round discs, smoothing the sides so they aren't dry and crumbly. Wrap the discs tightly in plastic and let them rest in the refrigerator for at least 30 minutes, and up to 3 days.
• When ready to par-bake the pie crust, preheat oven to 350°F. On a lightly floured surface, roll out one disc of pie dough to an 11-inch circle, and transfer it to a 9-inch pie plate. Fit the dough into the pie plate, trimming any edge overhang that's greater than 1 inch.
• Prick the dough all over with the tines of a fork. Fit a piece of aluminum foil or parchment paper on the crust, leaving enough overhang so that you use the edges to lift it out later. (I like to use foil because I can easily cover the edges to prevent them from cooking too quickly, but parchment paper works, too.) Fill with pie weights or dried beans so the dough holds its shape and doesn't puff up.
• Bake on the middle rack until the bottom of the crust is dried out, about 20 minutes. You know it's ready if, when you lift out the foil or parchment, it doesn't stick. Carefully remove the pie crust from the oven by sliding it out and holding it from the bottom, so that you don't disturb the sides or edges of the crust (best to use two oven mitts). Carefully remove the parchment paper or foil and the pie weights or beans. Set the pan on a cooling rack for the crust to cool.
• In a large bowl, whisk together the eggs, melted butter, cornmeal, vanilla, and salt.
• Combine the cane syrup, sugars, and bourbon in a medium saucepan set over medium heat. Use a wooden spoon or whisk to stir continually. When the syrup starts to boil, cook an additional 2 minutes, then remove the pan from the heat.
• Use one hand to continually whisk the egg mixture and use the other hand to slowly pour one-third of the hot syrup into the egg mixture. Continually whisking tempers the eggs so they can be heated without scrambling. Pour the egg mixture into the saucepan with the syrup, continuing to whisk constantly. Stir in the pecans and set aside for 30 minutes to let the syrup mixture cool.
• If you've turned the oven off, preheat to 350° and place a rack in the middle of the oven.
• When the syrup is at room temperature, pour it into the par-baked pie crust and bake until the center of the pie is just set and doesn't jiggle, and a knife inserted into the center comes out clean, 50 to 55 minutes.
• Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling can firm up. Slice and serve.