Bourbon And Orange Pecan Pie Recipes

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CHOCOLATE-DRIZZLED ORANGE AND BOURBON PECAN PIE



Chocolate-Drizzled Orange and Bourbon Pecan Pie image

This recipe was submitted by Alyse Raponi for the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest. Note that the prep time does not include chilling time.

Provided by Alyse Raponi

Time 1h30m

Yield 1 9-inch pie

Number Of Ingredients 18

2-1/2 cups flour
1 teaspoon grated orange peel
½ teaspoon baking powder
Pinch of salt
¾ cup shortening, cut into cubes
1 egg, beaten
1 tablespoon white vinegar
2-4 tablespoons ice water, or as needed
⅓ cup brown sugar
⅓ cup white sugar
1 cup corn syrup
2 tablespoons dairy-free margarine, melted
1 tablespoon orange zest
1 tablespoon orange juice
1 tablespoon bourbon
1 cup So Delicious Dairy Free French Vanilla Coconut Creamer
3 large eggs
2 cups pecan halves, slightly toasted (350ºF for 10 minutes, allow to cool)

Steps:

  • Place flour, orange peel, baking powder and salt into a food processer, drop in shortening cubes. Pulse to break into large pea size pieces.
  • Whisk the egg and vinegar together. Pour through the feed tube. Continue pulsing until mixture becomes raggedy. Add 2-4 tablespoons ice water a little at a time while pulsing machine bringing the mixture into a ball. Don't add too much or it will be mushy!
  • Take the top of the processor off and the blade, knead the dough together while in the bowl. It should stick together forming a dough. If it is too dry add 1 tablespoon water at a time until it forms a dough. Wrap in plastic, refrigerate for 1-2 hours or overnight.
  • Roll pastry between two lightly floured pieces of wax paper. Cut them to approx. 12" lengths. Peel back every few rolls to allow the pastry to spread without touching the dough. Flip and continue peeling, flipping and sprinkling lightly with flour, until you have achieved the size of the pie plate, with a generous 1" overhang.
  • Peel back one layer of wax paper and place the pie plate upside down onto the dough. Place your hand under the wax paper and flip the dough into the pie plate. Peel the sheet off. Cut a 1-inch overhand around the dough. Save or freeze any scraps.
  • Roll the overhang under neatly. Using two fingers pinch the dough to achieve a decorative look. Dock the pastry (pierce with a fork) to allow steam to escape.
  • Place first 8 ingredients into the stand mixer and blend well on medium high. Add the eggs and mix together to incorporate, just until blended, otherwise the pie will rise and fall.
  • Sprinkle the toasted pecans over the pie dough evenly. Place flat side down, if you can.
  • Stir the filling to incorporate the ingredients and pour over the nuts, making sure you coat every nut. This will add a shine and sugary crunch to the finished product as some will float.
  • Bake in a preheated 350ºF oven for 40-50 minutes or until golden on top. Cool to room temperature
  • Place 2 ounces 90% dark chocolate + 2 tablespoons So Delicious Dairy Free Vanilla Coconut Creamer in a ramekin. Microwave for 30 seconds. Stir to melt. If it doesn't, microwave for another 30 seconds. Drizzle over cooled Pecan Pie. Allow it to dry and set for approximately 1 hour.

FAVORITE BOURBON PECAN PIE



Favorite Bourbon Pecan Pie image

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

½ cup white sugar
½ cup brown sugar
3 tablespoons butter, melted
½ cup light corn syrup
3 eggs, beaten
2 tablespoons bourbon
2 cups pecan halves
1 (9 inch) unbaked deep-dish pie crust

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

SOUTHERN BOURBON PECAN PIE



Southern Bourbon Pecan Pie image

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

1/4 cup butter, cubed
1 cup sugar
1 cup dark corn syrup
3 large eggs
1/4 cup bourbon
1 teaspoon vanilla extract
Pinch salt
1-1/2 cups pecan halves
1 frozen deep-dish pie crust (9 inches)

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.

BOURBON PECAN PIE



Bourbon Pecan Pie image

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you're left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this - using only one or the other will change the pie's flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Julia Reed

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

3 eggs, lightly beaten
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pie shell (see recipe)
1 1/4 cups coarsely chopped pecans

Steps:

  • Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
  • Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
  • Place on a rack to cool slightly.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 74 grams, Fat 29 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 259 milligrams, Sugar 58 grams, TransFat 0 grams

BOURBON PECAN PIE



Bourbon Pecan Pie image

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

3 large eggs
½ cup light brown sugar
1 cup light corn syrup
¼ cup unsalted butter, softened
2 tablespoons bourbon whiskey
1 ½ tablespoons half-and-half
1 tablespoon white vinegar
1 tablespoon quick-mixing flour (such as Wondra®)
¼ teaspoon salt
1 ½ cups pecan halves or pieces
1 (9 inch) unbaked pie crust

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

PECAN PIE WITH BOURBON AND ORANGE



Pecan Pie with Bourbon and Orange image

Provided by My Food and Family

Categories     Recipes

Time 3h45m

Number Of Ingredients 9

1 9 " pie crust
1 cup light corn syrup
3/4 cup light brown sugar
4 Tbsp unsalted butter, melted
3 large eggs
2 Tbsp bourbon
1/2 tsp orange zest, grated
1/2 tsp kosher salt
2 cups pecan halves

Steps:

  • 1. Set an oven rack in the lowest position and preheat oven to 350ºF. Place the pie plate on a foil-lined baking sheet.
  • 2. In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt. Stir in the pecans. Pour the pecan mixture into the crust.
  • 3. Bake until the center is set, 50 to 55 minutes. Let cool to room temperature before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BOURBON AND ORANGE PECAN PIE



BOURBON AND ORANGE PECAN PIE image

Categories     Nut     Dessert

Yield 1 pie

Number Of Ingredients 9

1 piecrust, store-bought or homemade, fitted into a 9-inch pie plate
1 cup light corn syrup
3/4 cup light brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
3 large eggs
2 tablespoons bourbon (or 1 teaspoon pure vanilla extract)
1/2 teaspoon grated orange zest
1/2 teaspoon kosher salt
2 cups pecan halves

Steps:

  • 1. Set an oven rack in the lowest position and heat oven to 350 degrees F. Plac ethe pie plate on a foil-lined baking sheet. 2. In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt. Stir in the pecans. 3. Pour the pecan mixture into the crust and bake until the center is set, 50 to 55 minutes. Let cool to room temperature before serving.

ORANGE PECAN PIE



Orange Pecan Pie image

Pecan pie with a bright orange flavor!

Provided by chebber

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 prepared 9-inch single pie crust
1 cup light corn syrup
1 cup chopped pecans
3 eggs, beaten
¼ cup butter, melted
¼ cup white sugar
1 tablespoon orange juice
1 tablespoon orange zest
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
  • Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
  • Bake until pie filling is set in the center, about 45 minutes.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 50.4 g, Cholesterol 85 mg, Fat 24.9 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 354.8 mg, Sugar 18.1 g

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