Molasses Bourbon Pecan Pie Food

BOURBON PECAN PIE

Steps:

• Preheat oven to 450°F.
• In a small bowl, add the pecans and bourbon. Set aside.
• Use an electric mixer to mix together honey, molasses, butter, and lemon juice.Alternately, whisk vigorously with a whisk.
• Add the eggs, and beat until the batter is smooth. Add the bourbon and pecans, and stir with a spoon to incorporate.
• Arrange the pie dough in a pie pan.
• Pour the pecan mixture inside the pie dough. Bake 10 minutes at 450°F, then lower temperature to 350°F. Bake another 25-30 minutes.
• Pie is ready when the filling has set, but the center still wobbles slightly.
• Allow pie to cool at least 1 hour before serving.
• Make Ahead (Refrigerator): Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).Make Ahead (Freezer):Allow cooked pie to cool completely. Wrap it tightly and freeze. Use within 2 months.To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through. Allow pie to come to room temperature before serving.

MOLASSES-BOURBON PECAN PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Refrigerate., Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat and cool to room temperature. (Mixture will be thick when cooled.) , Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into crust. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.

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.

MOLASSES-BOURBON PECAN PIE

Steps:

• Preheat the oven to 350°F.
• Combine the molasses, sugar, eggs, bourbon, butter, vanilla, and salt in a large bowl and stir to mix. Place the pecans in the bottom of the pie shell and spread evenly. Pour the molasses mixture over the pecans.
• Place the pie on a rimmed baking sheet and bake for 50 minutes to 1 hour, until firm around the edges and slightly loose in the center.
• Remove from the oven and let cool for several hours before slicing.
• Everyday Piecrust
• Combine the flour, sugar, and salt in a bowl and stir to mix.
• Cut the butter and shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn't melt into the flour.
• Combine the 3 tablespoons ice water with the egg and vinegar in a separate bowl and stir to mix. Add the egg mixture to the flour mixture and stir with a fork just until the dough clumps together and is moist enough to pat together. Do not mix any more than necessary. If the dough is dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough comes together; do not add so much water that the dough becomes wet or sticky.
• Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a ball. Divide the dough in half and form each piece into a flat disk. Wrap each disk in plastic and refrigerate for at least 1 hour, or for up to 3 days.
• Check the pie recipe for special rolling instructions. To prepare a basic pie shell, remove the dough from the refrigerator and let sit for about 10 minutes. Place on a lightly floured work surface. Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Fold the dough in half or gently roll it onto the rolling pin and lift it over the pie pan. Press the dough lightly into the bottom and up the sides of the pan. Trim the excess dough, leaving about 1 1/2 inches of dough draped over the pan. Roll the extra dough under itself to form a rim around the edge of the pan. Crimp the rim of dough with your fingers or press with the tines of a fork. Prick the bottom of the crust two or three times with a fork to create small holes.
• Cover the crust with plastic and refrigerate for at least 1 hour, or up to 3 days, before proceeding with a recipe or partially or fully prebaking the crust (see Know-how, page 345).
• Jam Tarts
• Start with the trimmings or one full recipe of Cornmeal Crust (page 331), Sweet Tart Crust (page 344), or Everyday Piecrust (page 341). Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Press the dough into 2-inch tart shells and refrigerate for about 30 minutes.
• Fill each shell with about 1 teaspoon of your favorite jam and arrange on a baking sheet. Place in the refrigerator to chill completely, about 1 hour.
• When ready to bake, preheat the oven to 375°F.
• Bake for 25 to 30 minutes, rotating the baking sheets halfway through, until the jam is bubbling and the crust is golden brown. Remove from the oven and let cool slightly before serving warm or completely cooled.

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.

DOWN-HOME BLACKSTRAP MOLASSES PECAN PIE

Steps:

• To make pastry: In a medium bowl, combine flour and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Sprinkle water over mixture and stir with a fork until dough comes together.
• Press into a 1/2-inch-thick disk; wrap in plastic wrap.
• Refrigerate 1 hour.
• On a lightly floured surface, roll pastry into a 12-inch round, 1/8-inch thick.
• Fold dough in half and fit into a 9-inch pie pan; press dough against bottom and sides of dish.
• Fold edge under and flute or crimp decoratively.
• Refrigerate pie shell.
• To make filling: Combine molasses, brown sugar, syrup, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes.
• Raise heat to high and boil 1 minute.
• Remove from heat and cool mixture to room temperature.
• Stir in eggs until blended, then stir in remaining filling ingredients.
• Heat oven to 350 degrees.
• Pour filling into pie shell.
• Bake 1 hour, or until filling is set.
• Cool completely on a wire rack.
• Serve with whipped cream or ice cream, if desired.

SORGHUM-BOURBON PECAN PIE

Steps:

• For the crust:
• Preheat the oven to 350°F. Butter a 9-inch pie plate. In a food processor, pulse the cookies and flour together until pulverized. Add the butter and process until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until lightly browned, 12 to 14 minutes. Let cool completely on a wire rack.
• For the filling:
• Put the butter, brown sugar, and salt in a saucepan and cook over medium heat, stirring occasionally, until the sugar is melted, about 2 minutes. Whisk in the syrup, bourbon, and vanilla. In a bowl, whisk the eggs together. Temper the egg mixture: slowly whisk 1/2 cup of the warm butter-sugar mixture into the eggs.
• Pour the tempered egg mixture back into the saucepan with the butter-sugar mixture and reduce the heat to medium-low. Cook, stirring constantly, until the mixture is glossy, about 3 minutes. Remove from the heat and stir in the pecans.
• Pour the mixture into the crust and bake until the center feels set yet soft, 30 to 40 minutes. Let cool completely on a wire rack; this will take about 4 hours. Serve at room temperature.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 425.
• Melt chocolate squares in the microwave.
• Beat melted chocolate with brown sugar until thoroughly mixed.
• Add eggs, one at a time.
• Add corn syrup, bourbon, molasses, and salt.
• Check to see that there are no lumps--this mixture is sticky!
• Fold in pecan halves with a spatula.
• Pour into the pie shell and bake for ten minutes at 425. Lower oven temperature to 325 and back for about 30 minutes more, or until a knife comes out clean from the center.