Salted Bourbon Caramel Pecan Pie Food

CARAMEL-BOURBON PECAN PIE

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.

SALTED BOURBON CARAMEL PECAN PIE

Steps:

• Preheat oven to 400 degrees F.
• Using a mixer on low, work the flour and powdered sugar into the cold butter and shortening until you have a relatively uniform, crumbly mixture.
• Make a "well" in the middle of the mixture and pour the vinegar plus 1 tablespoon ice water into it.
• Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
• Add to the mixture the remainding 1 tablespoon ice water, adding more if necessary, until you have a dough that holds together in a ball, but does not stick to your hands.
• Roll the dough out on a floured surface. Place the crust into a greased 9" pie dish and prick the bottom several times with a fork.
• For the Filling: Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
• Add the boiling water and stir until sugar and salt dissolve.
• Add the beaten eggs and milk and mix well. If you want a very boozy-tasting pie, add 1 1/2 teaspoon bourbon. Otherwise, add 1 1/2 teaspoon vanilla extract.
• Mix in the pecans.
• Spread 1/4 cup caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
• Pour the filling into the crust and bake at 400 degrees F for 10 minutes and then reduce the heat to 350.
• Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
• Cool the pie for at least two hours. Before serving, drizzle about 1/4 cup more caramel on top. It helps to heat up the caramel for this step as well.

SALTED CARAMEL PECAN PIE

Steps:

• Make the salted caramel: Combine the sugar and 1/2 cup water in a large saucepan. Set over high heat and stir gently until the sugar dissolves. Stop stirring when the mixture begins to boil. Brush away any sugar crystals that form on the sides of the pan with a wet pastry brush. Cook until the mixture is the color of maple syrup, about 20 minutes. Off heat, slowly whisk in the cream, vanilla, and kosher salt. The mixture will bubble vigorously; be careful: It is extremely hot. Pour into a large heatproof bowl and set aside until cool.
• Preheat the oven to 375° with a rack in the center of the oven. Fill the pie shell with the pecans and set on a rimmed baking sheet. Whisk the eggs into the caramel mixture and pour over the pecans.
• Bake until the filling has puffed and the crust is golden brown, about 1 hour and 15 minutes, tenting the edges of the pie with foil if they darken too quickly. Transfer to a wire rack to cool completely before serving. Sprinkle with flaky sea salt.

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.

CARAMEL PECAN PIE

Steps:

• Melt caramels with water & margarine in a saucepan over low heat.
• Stir occasionally until smooth.Combine sugar,salt & eggs.
• Gradually add caramel sauce;Mix well.
• Stir in pecan halves & pour into pastry shell.Bake at 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.

BOURBON PIE

Steps:

• Spearate and mix 5 egg yolks until light yellow.
• Continue beating, gradually adding 3/4 cup of sugar.
• Dissolve Knox Gelatin in 1/4 cup boiling water and add to egg mixture.
• "Becareful not to let gelatin mixture cool before adding to egg mixture.
• I can't stress, this is a critical step to making this pie"!
• Add 1/3 cup Bourbon, continuing to beat.
• In separate bowl, beat whipping cream to equal to 2 cups.
• Add to mixture and continue to beat.
• Pour mixture in baked pie shell.
• **Optional - Sprinkle pie with nutmeg.
• Place in refrigerator and let set for 6 hours.
• Cut into thin slices and ENJOY.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• In a saucepan over low heat, combine caramels, butter and milk.
• Cook, stirring frequently, until smooth.
• Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt.
• Gradually mix in the melted caramel mixture. Stir in pecans.
• Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown.
• Allow pie to cool until filling is firm.