Pecan Pie With Bourbon And Ginger Food

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.

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.

PECAN PIE

Steps:

• Roll out the dough on a floured surface to a thickness of about 3/8 inch. Line a 9-inch pie dish with the dough, bringing it fully up the sides. Trim off any excess dough and crimp the edge. Place the pie dish in the refrigerator to allow the dough to firm up.
• Preheat the oven to 325 degrees F.
• Combine the sugar, corn syrup, butter, bourbon, and salt in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Reduce to a simmer and cook for 2 minutes. Remove from the heat and let the mixture cool to lukewarm.
• In a medium bowl, whisk the eggs and vanilla together and then add the cooled bourbon syrup mixture. Continue whisking until fully incorporated.
• Place the pecans in a single layer on a baking sheet lined with parchment paper and bake for 5 minutes. Be careful not to let them burn. This will give the pecans a toasted flavor. Allow to cool.
• Raise the oven temperature to 375 degrees F. Remove the pie dish from the refrigerator and fill it with the cooled pecans. Pour over the bourbon syrup mixture, completely covering the pecans.
• Bake for 10 minutes, reduce the temperature to 325 degrees F, and continue to bake for about 40 minutes, until set. Remove from the oven and place on a wire rack to cool completely. Serve each slice with whipped cream or a scoop of ice cream.
• Sift the flour and salt into a large bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture is the consistency of pea-sized crumbs. Slowly add the cold water 1 teaspoon at a time, mixing just until a lightly moist dough is formed. The amount of water needed can vary; it can be more or less than the full amount.
• Divide the dough in half and form into two balls. Tightly wrap each ball in plastic wrap and place in the refrigerator until needed. The dough should rest for at least 1 hour.
• When ready to use, remove the dough from the refrigerator, allow to rest for 10 minutes, and unwrap. On a lightly floured surface, roll out the dough as directed in individual recipes. For the best results, always work with cold dough.

PECAN PIE WITH BOURBON AND GINGER

Steps:

• To make the dough, mix the flour, sugar, and salt in the bowl of a food processor, or in a stand mixer fitted with the paddle attachment. (The dough can also be made by hand, in a bowl with a pastry blender, or using your hands.) Add the chilled butter and mix or pulse the dough until the butter is broken up into small pieces about the size of peas.
• Add 3 tablespoons of ice water and mix until the dough begins to come together. If necessary, add 1 more tablespoon of water if the dough needs it to come together. Turn the dough out on a work surface and give it a few turns with your hands. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll the dough on a lightly floured surface, or between two pieces of parchment paper until it's about 13-inches (33cm) in diameter. Brush off any excess flour and transfer it to a 9-inch (23cm) pie plate or pan. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. Chill the dough in the refrigerator until firm.
• To bake the pie dough, preheat the oven to 375ºF (190ºC). Prick the pie dough a few times with a fork. Line the pie dough with aluminum foil and fill halfway with beans, rice, or pie weights. Bake until the dough is set and starting to get lightly golden brown, about 15 to 20 minutes. Lift out the foil with the weights and bake until the dough is well-browned, about 5 to 8 minutes more. Turn the oven down to 350ºF (180ºC).
• To make the filling, in a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, fresh ginger, ground ginger, vanilla, and salt. Stir in the pecans and candied ginger.
• Pour the filling into the prebaked tart shell and bake until the center of the pie is seems just about set. It should still jiggle a little. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes to reach that point of doneness. Remove it from the oven and let cool on a wire rack.
• Serving and storage: Pecan pie is best served at room temperature and it's easier to cut when it's cooled completely. Although it's no slouch if slightly warm, as long as you don't mind the pieces looking a little sloppy. Ice cream or whipped cream are fine accompaniments.
• The dough can be made up to two days in advance and refrigerated, or frozen for up to two months, either unrolled, or rolled out and fitted into the pan.
• The baked pie can be kept at room temperature for up to four days. I've not frozen pecan pie but it can probably be done, if well wrapped.

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.

SOUTHERN CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 350 degrees. In bowl, or blender is how my mom always made pecan pies, beat eggs with fork. Add sugar, corn syrup, butter w/chocolate, vanilla, and Bourbon. Stir till well blended. This is why the blender is a great and easy idea.
• Pour into pie crust. Stir pecans into mixture, till all are incorporated, or all covered with goo :).
• Bake for 50-55 min, or when knife inserted in center comes out clean.
• *To toast pecans put into dry skillet on medium-high heat. shake skillet around till they become brown and fragant and you can really notice their color change. This will take about 7-10 minute.

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.

BOURBON PECAN PIE

Steps:

• Toast the pecans in the oven at 375 degrees. Finely chop the 1/2 cup pieces, but leave the halves.
• In a medium bowl, stir together the sugar and melted butter.
• Add the corn syrup, eggs, bourbon and chopped pecans. Stir well.
• Pour half the liquid into the pie shell, then lay out the pecan halves, and top with remaining liquid.
• Bake 10 minutes at 375 degrees, then lower the temperature to 350 degrees and continue baking for an additional 25 minutes (or until set).
• Remove from over and cool on wire rack.

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 PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Beat eggs in a large mixing bowl with an electric mixer until frothy. Mix in brown sugar. Add corn syrup and mix. Add butter, bourbon, half-and-half, vinegar, flour, and salt and beat until well mixed, 1 to 2 minutes.
• Toast pecans in a dry skillet over low heat until fragrant, 3 to 5 minutes. Place evenly in the pie crust. Pour filling mixture over. Do not overfill; you may have a little left over. Place pie on a baking sheet.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until a knife inserted into the center comes out mostly clean, about 25 minutes more. Cover the edges of the crust with foil to prevent overbrowning if desired. Remove from the oven and let cool for at least 1 hour before slicing.

BOURBON PECAN PIE

Steps:

• Preheat oven to 350°F.
• Blind bake the crust: allow pie crust to reach room temperature.
• Line 9" pie pan with crust; fold excess dough over around edges and flute.
• Prick crust bottom & sides with a fork and chill pie crust for 30 minutes.
• Line crust with parchment and fill with pie weights (or dry beans) and bake for 10 minutes. Remove and let cool while preparing filling. Remove pie weights and parchment.
• Prepare the filling: beat eggs lightly in a large bowl.
• Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.
• Stir in the chopped pecans.
• Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.
• To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust & center comes out clean.
• Cool on a trivet or wire rack.

BOURBON PECAN PIE

Steps:

• Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
• Position a rack in the bottom third of the oven and preheat to 400 degree.
• Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
• Bake until the pastry seems set, about 15 minutes.
• Remove the foil and set the pie shell aside on a baking sheet.
• Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
• Arrange the pecans in pan and pour in the filing.
• Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
• Transfer the pie to a wire cooling rack.
• Let stand until warm, or cool completely.
• Store, covered, at room temperature for up to 2 days.
• Serve at room temperature.
• The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
• Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
• Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

EASY BOURBON PECAN PIE

Steps:

• Preheat the oven to 375 degrees.
• In a medium bowl, stir together the sugar and melted butter.
• Add the corn syrup, eggs, pecans, and bourbon, & stir until all ingredients are combined.
• Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
• Bake for 10 minutes and lower the temperature to 350 degrees and continue to bake for an additional 25 minutes, or until the pie is set.
• Remove from oven and cool on a wire rack.