ENGLISH WALNUT PIE
My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
Provided by Vivian
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g
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.
EASY BOURBON WALNUT PIE
This pie is super-easy to make, just mix and bake, it's no-fail recipe and ALWAYS sets just perfectly when baked. You can use chopped pecans in place of walnuts. Use your own favorite pie crust or use my No-Fail Butter Pie Crust recipe#66929. This pie is still good even without the bourbon, but better with it lol!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees (bottom oven rack).
- Roll out pastry on a floured surface into about a 14-inch round circle.
- Transfer to a glass pie plate.
- Fold edge under and crimp decoratively.
- Place in the fridge while mixing the filling.
- To make the filling: Whisk all ingredients except the walnuts in a large bowl until smooth.
- Add in the walnuts; mix to combine.
- Pour the filling into the prepared pie crust.
- Bake until the crust is golden and the filling is set in the center when the pie is shaken slightly (about 50-55 minutes).
- Cool pie completely.
- Cut into slices and dollup with whipped cream.
Nutrition Facts : Calories 3955.7, Fat 212.3, SaturatedFat 44.9, Cholesterol 695.6, Sodium 2403.2, Carbohydrate 471.8, Fiber 18.7, Sugar 194.6, Protein 58.1
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 WALNUT PIE
Provided by Robin Smith
Categories Food Processor Dairy Egg Nut Dessert Bake Christmas Walnut Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- For crust:
- Blend flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Whisk egg and milk in small bowl to blend, then add to processor. Blend until moist clumps form. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Dough can be prepared up to 2 days ahead. Keep refrigerated. Let dough soften slightly before rolling out.)
- For filling:
- Preheat oven to 350°F. Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend. Mix in all walnuts.
- Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp decoratively. Pour filling into prepared crust. Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes. Cool pie completely in pan on rack.
BOURBON AND CHOCOLATE PECAN PIE
Steps:
- To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
- Preheat the oven to 350 degrees F.
- To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
- Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.
BOURBON CHOCOLATE-WALNUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse a few times until the butter is in pea-size pieces. Add the vinegar and 1 tablespoon ice water; pulse until the dough starts coming together but is still crumbly, adding 1 more tablespoon ice water if necessary. Turn the dough out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, at least 30 minutes.
- Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla, salt, walnuts and chocolate chips in a large bowl until smooth. Pour the filling into the crust. Carefully place the pie plate on the hot baking sheet in the oven and reduce the temperature to 350 degrees F. Bake until the crust is golden and the filling is set around the edge but slightly jiggly in the center, 50 to 55 minutes. Transfer to a rack and let cool completely, 3 to 4 hours.
ENGLISH WALNUT PIE
Make and share this English Walnut Pie recipe from Food.com.
Provided by CaliforniaJan
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and syrup. Melt the butter or margarine, and add it to the egg mixture. Stir in the nuts. Pour filling into pie shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Nutrition Facts : Calories 434.1, Fat 22.4, SaturatedFat 6.8, Cholesterol 94.6, Sodium 262.3, Carbohydrate 56.8, Fiber 1.1, Sugar 31.6, Protein 5.3
PECAN PIE
Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream
Provided by Good Food team
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
- Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
- Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You'll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 649 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
ENGLISH WALNUT OR PECAN-BOURBON PIE
I came across this recipe several years ago. I originally used walnuts as directed, but then began substituting pecans. My friends and I agree this is the BEST pecan pie recipe ever!!!
Provided by Crazycelt
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place nuts on bottom of pie crusts. Mix all other ingredients thoroughly. Pour into pic crust. Bake for 55-60 minutes, or until set. Serve warm with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 830.2, Fat 45.5, SaturatedFat 12, Cholesterol 120.1, Sodium 290.2, Carbohydrate 97.4, Fiber 3.6, Sugar 50.8, Protein 10.9
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