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
BOURBON PECAN PIE
Make and share this Bourbon Pecan Pie recipe from Food.com.
Provided by Audrey M
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
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.
BOURBON PECAN PIE
Steps:
- Place the butter in the freezer for 20 minutes.
- Add the flour, salt and sugar to a food processor and pulse a couple times.
- Add the butter to the food processor and pulse for about 30 seconds to a minute until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
- Remove the dough from the food processor and place it over your working surface. Form the dough into a flat disc, cover in plastic wrap and refrigerate for at least 30 minutes up to 2 days before using.
- Preheat oven to 350 F degrees.
- Spread the pecans evenly on a baking sheet and place them in the oven. Toast the pecans for about 5 minutes, but as soon as you smell them, take them out.
- In the meantime, take out the dough from the fridge, if you've left it in the refrigerator longer than 30 minutes take it out 15 minutes before using so that it becomes malleable, and roll it out so that it's about 14 to 15 inches in diameter. Place and arrange the dough into a 9" pie plate and pinch the dough between thumb and forefinger to crimp the edge of the pie crust.
- Place a piece of parchment paper, that's bigger than the surface of the pie and place it over the dough. Add pie weights or dry beans on top of the parchment paper, and bake for about 15 minutes.
- In the meantime make the filling. Take about half of the toasted pecans and chop roughly.
- Add the eggs and brown sugar to the bowl of your mixer and mix those together for a minute. Add the corn syrup, melted butter, salt, orange zest and bourbon to the mixer and mix for another minute until everything is well incorporated. Stir in the chopped pecans.
- Once the pie crust is done, carefully remove the weights from the crust by pulling up the ends of the parchment paper. If you're using dry beans don't throw them out, reuse them next time you're making pie. Let the pie crust cool slightly, for about 5 minutes.
- Pour the pie filling over the pie crust and arrange the rest of the toasted pecans over the top of the pie filling.
- Place in the oven and bake for about 50 to 55 minutes, until it puffs up and if you jiggle it there's no wiggle to it.
- In the meantime make the bourbon whipped cream by adding the whipping cream, icing sugar and bourbon to the bowl of your mixer and mix until soft peaks form.
- Let the pie cool completely before slicing into it.
- Serve with a dollop of the bourbon whipped cream.
Nutrition Facts : ServingSize 1 slice, Calories 1095 kcal, Carbohydrate 91 g, Protein 11 g, Fat 79 g, SaturatedFat 35 g, Cholesterol 219 mg, Sodium 515 mg, Fiber 5 g, Sugar 55 g
SOUTHERN BOURBON PECAN PIE
When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. -Paul Falduto, Efland, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 536 calories, Fat 26g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (60g sugars, Fiber 2g fiber), Protein 5g protein.
EASY BOURBON PECAN PIE
Paula Deen's Recipe. This is so simple and delicious. The bourbon gives the pie such a rich flavor. It's my husbands favorite pie of all time!
Provided by Teresa in Charleston
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 440.6, Fat 24.7, SaturatedFat 6.1, Cholesterol 90.8, Sodium 190.6, Carbohydrate 51.4, Fiber 1.9, Sugar 32, Protein 4.8
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.
CARAMEL-BOURBON PECAN PIE
Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
- Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
- Refrigerate 2 hours.
Nutrition Facts : Calories 570, Fat 33 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
MAPLE BOURBON PECAN PIE
Decadent Maple Bourbon Pecan Pie is pure perfection and so easy to make! This no corn syrup recipe combines rich maple syrup with smokey bourbon and pecans to make a pie that's sure to be the star of any holiday gathering.
Provided by Donya Mullins
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Place pecans on a baking sheet and toast for 3-4 minutes until brown. Remove from oven and let cool.
- In a medium-size saucepan, over medium heat, melt butter. Add brown sugar and maple syrup and stir until smooth. Bring the mixture up to a simmer then remove from heat. Place in a bowl to cool for 10 minutes.
- Whisk eggs and add to the butter-sugar mixture. Add in bourbon, vanilla, and salt whisking together until well blended. Pour mixture into uncooked pie shell. Place toasted pecans on top of the sugar fulling. Place pie on a baking sheet. Lightly spray a piece of foil with cooking spray and place over pie. Bake pie in the oven for 20 minutes. Remove foil and bake for an additional 20-25 minutes until the edges of the pie are set. The center will be slightly jiggly but will set when cooled.
- Remove pie from oven and place on a wire rack to cool. Sprinkle with flakey sea salt. Best served at room temperature.
BOURBON PECAN PIE
No you can't taste the vinegar--it just tames the over-the-top sweetness of the typical pecan pie. The bourbon? Well it's just plain good!
Provided by jrbuilta
Categories Desserts Pies Pecan Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 59.4 g, Cholesterol 86 mg, Fat 31.5 g, Fiber 3 g, Protein 6 g, SaturatedFat 7.7 g, Sodium 247.1 mg, Sugar 25.4 g
BOURBON PECAN PIE MILK SHAKE
When I started to think about "cookies and cream" as a flavor, it made me consider "cake shakes" as a milk shake flavor and "pie shakes," meaning I wanted to make milk shakes with some of the components or flavors of some of my cake and pie recipes. Luckily you don't have to make a pecan pie to make this milk shake. You can have all the flavors by adding ingredients that make the flavors of pecan pie.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories dessert
Time 5m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine the ice cream, milk, bourbon, cane syrup, honey, cookies, pecans and salt in a bar blender and process to make a shake.
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 CREME
My daughter found this recipe and it has become our favorite for pecan pie. I have never found any restaurant pie to beat this one.
Provided by Mary K. W.
Categories Pie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 434.4, Fat 26.8, SaturatedFat 9.5, Cholesterol 107.8, Sodium 138.6, Carbohydrate 45.4, Fiber 1.7, Sugar 34.7, Protein 4.6
PECAN-BOURBON PIE
Categories Bourbon Food Processor Citrus Nut Dessert Bake Freeze/Chill Thanksgiving Pecan Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 pies
Number Of Ingredients 18
Steps:
- For crust:
- Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours. DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using.
- Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling.
- For filling:
- Position rack in center of oven and preheat to 350°F. Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts.
- Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil; store at room temperature.
DEEP-DISH MAPLE-BOURBON CREAM PIE
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances the sweetness.
Provided by Katherine Sacks
Categories Pie Bourbon Dessert Thanksgiving Maple Syrup Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 10-12 servings
Number Of Ingredients 24
Steps:
- Make the crust:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
- Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
- Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
- Make the filling and assemble the pie:
- Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
- Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
- Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
- Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
- Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
- Serve the pie:
- Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.
More about "pecan pie with bourbon creme food"
BOURBON CREAM PECAN PIE - MRFOOD.COM
From mrfood.com
Category PiesPublished 2018-05-18Estimated Reading Time 2 mins
- In a large bowl, beat the cream, confectioners' sugar, and bourbon until soft peaks form. Place in refrigerator.
- In a large saucepan over medium heat, combine corn syrup, butter, brown sugar, flour, and salt; stir until butter melts. Remove from heat and add eggs and vanilla; mix well. Stir in pecans and pour into pie shell.
PECAN PIE WITH BOURBON WHIPPED CREAM - COUNTRY LIVING
From countryliving.com
- Prepare the dough: In a food processor with blade attached, place the flour and salt and pulse 2 to 3 times to combine.
- Combine water and vinegar and add while pulsing, stopping as soon as the dough begins to come together.
BOURBON PECAN PIE RECIPE | MYRECIPES
From myrecipes.com
- Prepare the Crust: Preheat oven to 350°F. Pulse flour, salt, and sugar in a food processor until combined. Add cold butter, and pulse until mixture is crumbly, about 20 pulses. With processor running, add cold water in a slow, steady stream, processing until a dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate until chilled, about 30 minutes.
- Unwrap dough disk, and roll into a 12-inch circle on a floured work surface. Fit into a 9-inch pie plate, pressing into bottom and up sides; crimp edges. Freeze until cold and firm, about 10 minutes.
- Meanwhile, prepare the Filling: Whisk together eggs, corn syrup, brown sugar, melted butter, bourbon, flour, vanilla, and salt until combined. Chop 1 cup of the pecan halves, and stir into egg mixture; pour into prepared crust. Top with remaining 1 cup pecan halves.
BOURBON PECAN PIE WITH WHIPPED CREAM - TODAY.COM
From today.com
- Roll out the dough (recipe here) between two sheets of baking paper, rotating it as needed, until it is about 12 inches in diameter. Transfer the dough in a 9-inch-diameter pie dish that is 1 1/2-inches deep. Lightly press the dough into the bottom corners and sides of the dish. Trim the dough, leaving a 1-inch overhang. Fold the overhang under and crimp the edge. Freeze for 30 minutes, or until firm.
- Position one rack in the lowest position in the oven then preheat the oven to 375 degree F. Line the frozen crust with parchment paper, leaving an overhang, and fill with dried beans or pie weights. Bake for about 20 minutes, or until the edges are golden. Remove the beans and paper and bake for about 10 minutes, or until the bottom is pale golden. If the crust begins to puff, gently prick with a fork to allow any steam to escape.
CARAMELISED PECAN PIE WITH BOURBON ICE CREAM RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
- Make the ice cream. Pour 120ml bourbon into a small non-stick pan, heat briefly, then ignite with a match to burn off the excess alcohol. Cover the pan with a lid after a few seconds to put out the flames. Add the milk and cream to the pan and bring to the boil.
- Meanwhile, beat the egg yolks and caster sugar together in a bowl until pale and creamy. Pour the hot milk and cream onto the yolks and stir together well. Return the mixture to the pan and cook over a gentle heat, stirring all the time, until the mixture is thick enough to coat the back of a wooden spoon. Cool.
- Stir in the remaining bourbon, then churn in an ice cream maker according to manufacturer’s instructions. Alternatively, pour into a freezerproof container, cover and freeze until firm. Transfer to a food processor and blitz until smooth, return to the container and re-freeze. Repeat this process twice more, to break down the ice crystals in the mixture and then re-freeze.
BOURBON PECAN PIE - FOODNESS GRACIOUS
From foodnessgracious.com
- Add the cold butter and salt, and incorporate the butter into the flour with a pastry cutter or a fork.
BOURBON PECAN PIE ICE CREAM (NO CHURN) - FOOD DUCHESS
From foodduchess.com
- In a small sauce over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color.
- Add heavy cream to a stand mixer fitted with the whisk attachment. Beat until stiff peaks have formed, then carefully fold in the sweetened condensed milk and dulce de leche until completely combined.
BOURBON-PECAN-APPLE PIE WITH CINNAMON WHIPPED CREAM RECIPE
From foodandwine.com
- Preheat oven to 350°F. Fit piecrust in a 9-inch pie plate; crimp edges as desired. Refrigerate 15 minutes.
- Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, lemon zest, 1/4 teaspoon cinnamon, and nutmeg in a large bowl until well combined. Stir in pecans and apple. Pour into chilled piecrust.
- Bake in preheated oven until filling is mostly set but jiggles slightly, 55 minutes to 1 hour. Transfer pie to a wire rack; let cool completely, about 3 hours.
BOURBON PECAN PIE - A HOLIDAY CLASSIC | VALERIE'S KITCHEN
From fromvalerieskitchen.com
- Line a 9-inch pie dish with the prepared pie crust and place the pie dish in the freezer while preparing the filling.
- Lightly whisk eggs in a medium mixing bowl. Using a spoon, mix in corn syrup, sugar, butter, vanilla, and bourbon and mix until well combined. Stir in pecans. Remove pie dish from the freezer and pour filling into the prepared pie crust.
TOASTED PECAN TART WITH BOURBON WHIPPED CREAM RECIPE
From foodandwine.com
- In a bowl of a standing mixer fitted with the paddle, beat the butter until creamy. Add the 1 1/4 cups of flour and the confectioners' sugar, salt and vanilla seeds and beat at low speed until smooth. Beat in the egg white. Scrape the dough onto a sheet of plastic wrap; press into a 6-inch disk. Wrap up and freeze until firm, at least 20 minutes.
- Preheat the oven to 350°. On a well-floured work surface, roll the dough out to a 12-inch round. Ease the dough into an 11-inch fluted tart pan with a removable bottom; press it into the pan. Trim the overhanging dough and use it to patch any tears or holes. Freeze the tart shell just until firm, 10 minutes.
- Line the dough with parchment paper and pie weights and bake for 20 minutes, until nearly set. Remove the weights and paper and bake for 20 minutes, until golden.
BOURBON PECAN PIE WITH WHIPPED CREAM - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
- Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand. Using a knife or food chopper, coarsely chop pecans.
- In a medium bowl, beat eggs slightly. Stir in granulated sugar, kosher salt, corn syrup, maple syrup, melted butter, bourbon, and vanilla extract until blended. Stir in 1 cup of chopped pecans. Set aside until ready to use.
- In a medium bowl, mix together the all-purpose flour and salt. Using a blending fork, cut in shortening. Add water in two parts, mixing until ingredients form a nice dough. Roll out on a floured surface big enough to fit pie pan.
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