FAVORITE BOURBON PECAN PIE
This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.
Provided by BlueEyedBaker
Categories Desserts Pies Pecan Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g
PECAN PIE
At Pie Source Bakery in Pie Town, New Mexico Cyndi Fowler makes only fruit and nut pies, including this popular pecan one spiked with spiced rum. She sells her pies at Pie Town's general store, but she also takes a concession trailer to nearby cities, like Grants, NM. "People want a pie from Pie Town," she says.
Provided by Food Network
Categories dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Make the crust: Put the flour in a large bowl and cut in the cold butter with your fingers until the mixture forms coarse crumbs. Whisk 1/3 cup ice water and the egg yolk in a liquid measuring cup. Make a well in the center of the flour mixture and pour in the yolk mixture. Gradually stir the flour into the well until a rough dough forms. Divide the dough in half and shape each half into a ball. Wrap separately in plastic wrap and refrigerate overnight. (You will need only 1 ball of dough for this pie; freeze the other ball up to 1 month.)
- Flatten 1 ball of dough on a lightly floured surface, then roll out into a 12-inch round, about 1/8 inch thick. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
- Preheat the oven to 375 degrees F. Make the filling: Beat the butter and brown sugar in a large bowl with a mixer on medium speed until creamy, about 5 minutes. Beat in the eggs, one at a time, until combined. Beat in the corn syrup and rum until combined. Stir the pecans into the filling with a rubber spatula, then pour into the prepared crust.
- Bake the pie until the crust is golden brown and the filling is bubbling, about 1 hour (cover with foil if the filling is getting too dark). Transfer to a rack and let cool completely.
BROWN-BUTTER PECAN PIE WITH RUM AND ESPRESSO
Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Provided by Rhoda Boone
Categories Dessert Thanksgiving Kid-Friendly Pecan Kidney Friendly
Yield One 9-inch pie
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
- Make the pie dough:
- In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
- Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
- Make the filling:
- Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
- In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
- Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
- Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
- DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.
FAVORITE PECAN PIE WITH RUM
Since we had the pleasure of our daughter Briana visiting us for the new year, I chose to make her favorite dessert, I liked this recipe because it was from SOUTHERN LIVING, & all of their recipes are winners in my opinion, the fact that it starts out on the stove top, intrigued me because I have a stove top Pumpkin pie...
Provided by Rose Mary Mogan
Categories Pies
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees F. I used Pillsbury refrigerated Pie Crust. Follow directions on package to line pie plate. NOTE: I did add my own spin to this recipe by combining light and dark syrups, & using Vanilla Bean Paste instead of vanilla extract & added the nuts to the pie crust and allowed them to float to the surface.
- 2. These are some of the ingredients I used for the pie. Combine melted butter, sugar & corn syrup in a medium size sauce pan. Cook over low heat, stirring constantly until sugar dissolves & no granules remain in sauce pan.
- 3. Then pour mixture into a large bowl and allow to cool at least 5-7 minutes or so. NOTE: COOLING THE MIXTURE FIRST, PREVENTS THE EGGS FROM BEING SCRAMBLED WHEN YOU ADD THEM IN. Then add in the 4 eggs, salt, vanilla Bean paste or extract,& Rum & beat until well blended.
- 4. Shape pie crust into pie plate, then prick with a fork, making sure pie crust conforms to shape of plate. Crimp Edges of crust. Add the pecan halves to the pie plate.
- 5. Pour filling carefully into pie plate over the pecan halves, pecan halves will slowly begin to rise to the top. Place pie in preheated 325 degree F. oven and bake for 50 to 55 minutes. Serve warm or cold. Allow pie to at least come to room temperature before slicing. Serve with cool whip or ice cream if desired.
- 6. I baked 2 pies at once and they turned out perfectly. The recipe I have given is for one pie.
CHOCOLATE PECAN PIE WITH RUM
The filling in this chocolate pecan pie gets a little extra kick from a shot of rum. The result is a perfectly rich and chocolatey dessert, filled with crunchy pecans.
Provided by Haley
Categories Dessert
Number Of Ingredients 15
Steps:
- In a medium-size bowl, whisk together flour, sugar, and salt with a fork. Add butter and use a pastry blender (or two forks) to cut the butter into the flour mixture until incorporated and crumbles are no larger than small peas.
- Add buttermilk 1 tablespoon at a time, mixing with a fork until the dough becomes moistened and shaggy and starts to come together. Don't add more buttermilk than you need to. Use your hands to knead the dough and form into a ball. Flatten it slightly into a disc, wrap in saran wrap, then chill for at least an hour.
- Once chilled, turn the dough out onto a lightly floured surface and use a rolling pin to roll it out into a circle 12 inches in diameter. Transfer the dough to a 9-inch pie plate, trim off the excess, tuck the edges under, then flute the edges. Put the crust back in the fridge while you make the filling.
- Preheat the oven to 350 degrees Fahrenheit. In a small saucepan over low heat, melt the chocolate and butter together, stirring frequently. Let cool slightly.
- In a large bowl, whisk together the eggs, brown sugar, corn syrup, vanilla, rum, and salt. Whisk in the chocolate mixture until smooth. Fold in the 1 1/2 cups chopped pecans.
- Pour filling into the prepared pie crust, then arrange the pecan halves on top in concentric circles.
- Bake the pie for 40-45 minutes. I recommend tenting a piece of foil over the pie halfway through, then removing it for the last 5 minutes or so to prevent over-browning. Pie may rise up in the middle while baking and will still be slightly jiggly in the center when done - this is okay, it will flatten and set as it cools.
- Place on a wire rack to cool completely. Cover leftovers tightly with foil and store in the refrigerator.
MEL'S FAVORITE PECAN PIE
Steps:
- Preheat oven to 375 degrees F. Soak pecans in the bourbon. Set aside.
- In a mixing bowl, beat melted butter, sugar, and eggs until fluffy. Blend in syrup, vanilla, and salt. Stir in chocolate chips until evenly distributed. Pour mixture into piecrust. Sprinkle bourbon-soaked pecans over top of filling.
- Bake for 45 to 55 minutes. Check at 45 minutes, it may brown quickly
RUM PECAN PIE
Make and share this Rum Pecan Pie recipe from Food.com.
Provided by TishT
Categories Pie
Time 1h10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients; cook over low heat, stirring constantly, until the sugar dissolves .
- Cool slightly .
- Add eggs, vanilla, rum, and salt to mixture, mix well .
- Pour filling into pastry shell and top with pecan halves .
- Bake at 325 degrees for 55 minutes or until set .
- Serve warm or cold .
FAVORITE PECAN PIE
From Southern Living, this is my favorite pecan pie. The difference comes from the butter, sugar and corn syrup being cooked together before other ingredients are added. I prefer the recipe as stated, but Southern Living says you may also add 3 tablespoons rum with the eggs for a Rum Pecan Pie. Praline liquer is even better. Note the recipe calls for pecan halves, not chopped pecans. It takes about two minutes to arrange the pecans in concentric circles on top of the filling, making a beautiful presentation that will impress your friends and family. I've also used 1 1/2 cups chopped pecans instead of pecan halves.
Provided by LonghornMama
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter, sugar and corn syrup in a saucepan; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt to mixture; mix well. Pour filling into unbaked pastry shell and top with pecan halves in concentric circles.
- Bake at 325 degrees for 50 to 55 minutes. Serve warm or cold.
Nutrition Facts : Calories 555.6, Fat 30.4, SaturatedFat 10.7, Cholesterol 123.5, Sodium 353.1, Carbohydrate 70, Fiber 2, Sugar 37.1, Protein 5.8
PECAN PIE - CASSIE'S FAVORITE
I have been making this pie for the past 19 years..my most requested dessert by the family and friends. It's so creamy, rich and the best part is, it's so easy to make..this is a case where simple is better!
Provided by Cassie *
Categories Pies
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Gather your ingredients.
- 2. Preheat oven to 325 F. Have your 9 inch unbaked pie shell ready.
- 3. In a medium saucepan; combine butter, sugar and corn syrup; cook over low heat, stirring constantly until sugar dissolves. Let cool slightly.
- 4. In a small bowl; mix eggs, vanilla and salt; and add to the syrup mixture. Stirring well. Now, pour the mixture in the prepared pie shell.
- 5. I pour the pecans in the bottom of the crust, they will float to the top, and arrange themselves as they may. You can place them after pouring the mixture into the pie shell, if you want a particular design.
- 6. Bake for 50 to 55 minutes; serve warm or cold. Many times I make a fresh whipped cream and add a dollop when serving. Such ooey gooey goodness! Enjoy
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MY FAVORITE PECAN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (111)Category Pie
- After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
- Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
RUM PECAN PIE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Cuisine CaribbeanTotal Time 1 hr 30 minsCategory DessertCalories 655 per serving
- Roll out the pie crust and carefully place it in an 8-inch (20-cm) pie plate or 8-inch skillet. Trim and flute the edges of the pastry.
- In a stainless steel bowl, mix the granulated and brown sugars together. Once combined, stir in the corn or cane syrup, eggs, salt, and flour. Continue stirring until everything is well combined, which will probably take a little elbow grease and about a minute. Stir in the rum, melted butter, and vanilla extract and then gently fold in the pecans.
- Pour the pecan mixture into the pastry shell, and place the pie in the oven. Bake until the pie is firm and not jiggly but still sorta soft in the center, 60 to 80 minutes. Cool the pie on a wire rack for at least an hour before slicing.
PECAN PIE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
- For the crust, combine flour, sugar, pecans, salt, nutmeg, and butter in the bowl of a food processor
PECAN PIE WITH CANDIED GINGER AND RUM - FOOD AND WINE
From foodandwine.com
5/5 Category Pecan PieServings 1Total Time 2 hrs 30 mins
- Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool.
- Increase the oven temperature to 400°. On a floured work surface, roll out the dough to a 13-inch round; patch any cracks. Fold the round in quarters and transfer to a 9-inch glass pie dish; unfold the pastry and gently press it into the pie plate. Using scissors, trim the overhanging dough to 1/2 inch. Tuck the edge of the dough under itself and crimp decoratively. Line the dough with foil, shiny side down, and prick all over with a fork, piercing the foil and pie dough. Freeze for 15 minutes.
- Fill the pie with pie weights or dried beans and bake in the lower third of the oven for 30 minutes. Remove the foil and weights. Return the crust to the oven and bake until lightly browned, about 12 minutes.
- Meanwhile, in a heatproof bowl, combine the brown sugar, corn syrup, butter and salt. Set the bowl over a saucepan filled with 1 inch of simmering water and whisk in the eggs 1 at a time. Cook, whisking gently, until the filling is warm to the touch. Remove from the heat and whisk in the rum.
SPICED RUM PECAN PIE - LOUISIANA COOKIN
From louisianacookin.com
Estimated Reading Time 2 mins
SPICED RUM PECAN PIE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
Estimated Reading Time 3 mins
PECAN PIE TART RECIPE WITH DARK RUM - CHENéE TODAY
From cheneetoday.com
Ratings 7Calories 289 per servingCategory Dessert
- Preheat oven to 350°F and place pie crust into a 9-inch tart pan and remove crust overhang. Place crust in fridge to chill while you prepare the filling.
- In a bowl, whisk together corn syrup, brown sugar, eggs, butter, vanilla, salt, and rum (if using). Whisk until smooth.
- Add chopped pecans to the rest of the filling ingredients and stir to combine. Pour into prepared crust. Add pecan halves on top in desired pattern.
CARRIE MOREY FAMILY PECAN PIE - COUNTRY LIVING
From countryliving.com
Cuisine American, SouthernTotal Time 1 hr 35 minsServings 8Calories 622 per serving
- With Perfect Pie Crust dough still between the 2 pieces of wax paper, roll it out to a 1/4-inch-thick, 12-inch-diameter circle.
- Trim overhang. Crimp the edge of the dough with your fingers and use a fork to prick the bottom of the dough in several spots.
PECAN RUM TART IS PERFECT THANKSGIVING DESSERT - BLUESKY ...
From blueskyathome.com
5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 8 mins
- 1. Combine all the tart crust ingredients in the bowl of a food processor, adding water by the tablespoon as needed, until dough comes together.
30 EASY PECAN RECIPES THAT GO ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (1)Published 2021-03-10Category Recipe Roundup
- Candied Pecans. These are seriously addictive. Their sweet and buttery flavor is enhanced by the crunchy caramel coating and a sprinkling of flaky sea salt.
- Turtle Cookies. Turtle cookies are the culmination of everything I love in a dessert. They’re soft and chewy, rich and chocolatey, and loaded with caramel pieces, pecans, and chocolate chips.
- Easy Pecan Pie Recipe. Come Thanksgiving, there better be an extra pecan pie on the table just for me. I will fight you for the last slice. Between the gooey syrup filling and the tender, crunchy pecans, there is just nothing better.
- Pecan Crusted Salmon with Lemon Glaze. Sure, you can use boring old breadcrumbs to coat your salmon. But I can’t say enough good things about this pecan crust!
- Pecan Squares. The first time I made these, I burned my mouth as I impatiently bit into the still-hot slice. The second time, I devoured two slices before I could finish my coffee.
- Apple Cranberry Pecan Salad. I think I’ve mentioned before that when I make a salad; I need lots of toppings! Texture is so important, and without fun extras, salads can be super bland.
- Butter Pecan Chicken. Chicken is such a versatile meat. You can boil it, fry it, roast it, bake it, and it works well with everything from squash to strawberries.
- Pecan Tassies. It’s sad to say, but I didn’t grow up eating pecan tassies. In fact, I’d never tried one until I was a fully-fledged adult. The horror!
- French Quarter Pecan Cheese Spread. You’ve just found the dip for your next party. Cream cheese with garlic and onion smothered in a salty-sweet-spiced pecan topping – need I say more?
- Small Batch Butter Pecan Ice Cream. Not only does this recipe make just the right amount and tastes amazing, but you won’t even need an ice cream machine!
RUMCHATA PECAN PIE RECIPE BY CAROLYN MENYES
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4.3/5 (3)Estimated Reading Time 50 secsServings 8Calories 538 per serving
PECAN PIE RECIPE WITH BROWN BUTTER RUM - SUGAR AND CHARM
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4.6/5 (9)Total Time 6 hrs 40 minsCategory DessertCalories 294 per serving
9 FANTASTIC PECAN RECIPES - IMMACULATE BITES
From africanbites.com
- Pecan Sandies. Shortbread cookies sprinkled with roasted pecans make for a buttery, melt-in-your-mouth treat no one can pass up. Additionally, this recipe is fun to make with kids because not only do they turn out super adorable with a little pecan decorating the top, but they also make a great edible gift.
- Candied Pecans. There are so many reasons to love this candied pecan recipe. These delicacies are sweet, of course, and their flavor is completely addictive, thanks to the added notes of bourbon, cayenne pepper, and nutmeg.
- Sweet Potato Casserole with Pecans. Is it a side dish, or is it dessert? It’s both! And that’s one reason why I absolutely love this creamy, sweet dish with all its delectable warm spices.
- Chocolate Pecan Pie. Think of the classic pecan pie recipe with a dose of semi-sweet or dark chocolate chips. Oh yeah! This recipe is absolutely delicious, and it’s also super easy to make with just nine basic ingredients.
- Pecan Pie Bars. Do you love pecan pie but aren’t a fan of making pie crust? Then this pecan recipe is for you! Pecan pie bars are everything you love about pecan pie served on a shortbread pastry in an easy-to-grab bar shape.
- Pecan Pie. Ah, pecan pie! We’ve finally arrived at that classic Southern dessert that just happens to be my favorite pie of all time. A flaky, buttery crust with just the right balance of custard to crunch – this pecan recipe is always a crowd-pleaser.
- Pecan Pie Cheesecake. Smooth, creamy cheesecake, crunchy pecans, and a lush caramel sauce make this 2-in-1 dessert downright indulgent! It’s the perfect dessert to take to a party, but your family will love it too.
- Sweet Potato Bread Topped with Pecans. An often-overlooked delicacy, sweet potato bread is traditional Southern comfort food that is moist and delicious.
- Bourbon Pecan Pie. If chocolate pecan pie isn’t your thing, bourbon pecan pie will be – trust me. It’s a buttery, sweet Southern treat ramped up with the South’s favorite alcohol.
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