KENTUCKY BOURBON PIE
Give pecan pie a serious upgrade with our Kentucky Bourbon Pie. Fashioned after George Kern's Derby Pie recipe, the recipe's combination of chocolate, bourbon, and pecans has earned it a spot as one of the South's most beloved desserts. It's stacked with unexpected layers of flavor and texture, from the pecan-chocolate chip mixture sprinkled over the crust to the creamy bourbon filling. Top with whipped cream and chocolate shavings to cool off and complement the pie's richness.From the chocolate to the pecans to the bourbon, this pie exemplifies Southern comfort and hospitality. It will be the new favorite addition to your Kentucky Derby watch party spread, but it can be enjoyed year-round. Bring this pie to Thanksgiving and even Grandma will be asking you for the recipe. You'll want to bookmark this new take on a Southern classic.
Provided by Southern Living Editors
Time 3h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Fit piecrust into a 9-inch metal pie plate; crimp edges. Sprinkle pecans and chocolate chips evenly over piecrust.
- Whisk together corn syrup, granulated sugar, and brown sugar in a saucepan. Bring to a boil over medium-high; boil, whisking occasionally, until sugars are dissolved, about 5 minutes.
- Whisk together eggs, butter, flour, bourbon, vanilla, and salt in a heatproof bowl. Slowly pour 1/3 cup of the hot corn syrup mixture into egg mixture, whisking constantly until fully incorporated. Whisk in remaining hot corn syrup mixture until smooth. Pour filling over pecan mixture in piecrust.
- Bake in preheated oven until pie edges are set and begin to puff up, but pie center is still slightly jiggly, 45 to 50 minutes. Transfer to a wire rack; let cool completely to room temperature, about 2 hours. Slice and garnish with whipped cream and chocolate shavings.
EASY CHOCOLATE TOFU PIE
A dead ringer for a chocolate cream pie, only without the dairy.
Provided by Siobhan Connally
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
- Bake in preheated oven for 25 minutes.
- Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 49.2 g, Fat 9.7 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 174.7 mg, Sugar 37.5 g
CHOCOLATE BOURBON PIE
Rich and decadent, this chocolate bourbon pie is amazing. We loved the addition of bourbon. It's slight but does add flavor. Once baked, a sugary crust forms on top. The layer of chocolate pecan gooeyness is similar to a pecan pie filling. Served warm with a dollop of sweetened whipped cream, and your family is going to fall in...
Provided by Judy Parlier
Categories Pies
Time 55m
Number Of Ingredients 9
Steps:
- 1. Beat together butter, sugar, corn syrup, eggs, and bourbon.
- 2. Add chocolate chips and pecans.
- 3. Pour into unbaked pie shell.
- 4. Bake at 350 degrees for 40 to 45 minutes until firm.
- 5. Serve warm with whipped cream. Enjoy!
CHOCOLATE TOFU MOUSSE PIE
No one will ever believe this is tofu. It is rich, velvety and totally decadent.
Provided by Michael Thomas
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
- Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
- Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
TOFU CHOCOLATE PIE
No one will guess the secret ingredient in this amazingly rich and creamy pie. In fact, you don't even have to tell them it's tofu until after they've finished the very last crumb.-Juliana Thetford, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a blender or food processor, combine the tofu, honey and extracts. Cover and process until smooth. Add melted chocolate; cover and process until blended., Transfer to pie shell. Cover and refrigerate for at least 2 hours. Garnish with whipped cream and strawberries if desired.
Nutrition Facts :
MOO-LESS CHOCOLATE PIE
Steps:
- Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
- Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
- Preheat the oven to 350 degrees F.
- Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
- Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.
CHOCOLATE TOFU PIE
First of all, don't let the tofu scare you. My kids love this pie! This recipe for Chocolate Tofu Pie is rich and creamy and unbelievably delicious!
Provided by Keri Hix
Categories Dessert
Number Of Ingredients 9
Steps:
- Pre-bake a 9-inch pie shell. Set aside to cool.
- Thoroughly drain the tofu.
- Melt the chocolate chips in the microwave. There should be directions on the package. I melted mine for 45 seconds, then stir and continue in 15-20 second intervals until melted.
- Put tofu into food processor and pulse until creamy. Scrape down sides and add the salt and vanilla. Pulse another moment or two.
- Add the melted chocolate to the tofu and pulse until mixed. Scrape down the sides of the bowl again and continue to pulse until thoroughly combined and creamy.
- Pour the chocolate filling into the cooled pie crust.
- Whip the cream with the 2 tablespoons of powdered sugar until fairly stiff but not overmixed. Dollop the whipped cream onto the pie.
- Use a vegetable peeler to shave some dark chocolate. I used a 70% Cocoa bar. Sprinkle shavings on top of the pie.
- Store the Chocolate Tofu Pie in the refrigerator.
Nutrition Facts : Calories 415 kcal, Carbohydrate 31 g, Protein 6 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 43 mg, Sodium 56 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
CHOCOLATE TOFU PIE WITH BROWN SUGAR BOURBON CREAM
I was served this delicious smooth tofu pie at a meeting this week along with the out of this world topping. This pie actually contains no dairy--that's made up for by the topping.
Provided by Soup Kitchen
Categories Dessert
Time 20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a double boiler melt the chocolate chips with the Kahlua then stir in the vanilla.
- Place the chocolate mixture in a blender and add the tofu and honey and puree until smooth.
- Pour into the cookie crust and refrigerate until set.
- Brown Sugar Bourbon Cream:.
- In a chilled mixer bowl whisk at speed 4 the heavy cream, sour cream, brown sugar, and salt.
- Add bourbon and continue to whisk until bubbles form at the edges, about 40 seconds. Increase to speed 10 and beat until doubled in volume, about a minute.
- Slice pie and top with cream.
Nutrition Facts : Calories 759.3, Fat 47.5, SaturatedFat 24.3, Cholesterol 62.8, Sodium 245.7, Carbohydrate 73, Fiber 4.5, Sugar 51.3, Protein 9.3
TOFU CHOCOLATE PIE
With the name of "tofucheesecake" I figured I would post the recipe that inspired me to take that title. It's not called a cheesecake, but it has that consistency. Depending on the size of your pie pan, you may or may not need the extra crust. The last time I made this, I came out with enough filling for 1 3/4 crusts. You can also pour it into cups and make puddings. I got the recipe from a tofu cooking class, but I have seen similar variations elsewhere. Cook time includes setting time in refrigerator.
Provided by briosgaid
Categories Dessert
Time 4h16m
Yield 1-2 pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Make crust if needed by crushing graham crackers until fine and adding sugar and butter.
- Press into a 9" pie pan and bake at 350F for 10 minutes. (This makes 1 crust).
- Process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch).
- Melt chocolate chips. Add to tofu along with honey and flavourings. Pour into crust and refrigerate for at least 4 hours, or until completely firm.
- It can also be frozen, if you like.
CHOCOLATE - BROWN SUGAR PIE
Make and share this Chocolate - Brown Sugar Pie recipe from Food.com.
Provided by tracey lannan
Categories Pie
Time 50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- MIX FIRST SIX INGREDIENTS W/ MIXER 2 MIN ADD CHIPS STIR,POUR INTO SHELL BAKE 350* 35 MIN AND IT IS SOOOO GOOG SERVE WARM W/ ice cream or whip cream!
Nutrition Facts : Calories 415.5, Fat 16.4, SaturatedFat 6.1, Cholesterol 48.4, Sodium 222.4, Carbohydrate 63.8, Fiber 1.3, Sugar 46.4, Protein 3.8
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