BOURBON PECAN PIE
This Kentucky bourbon pecan pie is a twist on the Southern classic, and is sweetened with honey and molasses. (No corn syrup!)
Provided by Sarah Trenalone
Categories Dessert
Time 1h55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- In a small bowl, add the pecans and bourbon. Set aside.
- Use an electric mixer to mix together honey, molasses, butter, and lemon juice.Alternately, whisk vigorously with a whisk.
- Add the eggs, and beat until the batter is smooth. Add the bourbon and pecans, and stir with a spoon to incorporate.
- Arrange the pie dough in a pie pan.
- Pour the pecan mixture inside the pie dough. Bake 10 minutes at 450°F, then lower temperature to 350°F. Bake another 25-30 minutes.
- Pie is ready when the filling has set, but the center still wobbles slightly.
- Allow pie to cool at least 1 hour before serving.
- Make Ahead (Refrigerator): Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).Make Ahead (Freezer):Allow cooked pie to cool completely. Wrap it tightly and freeze. Use within 2 months.To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through. Allow pie to come to room temperature before serving.
Nutrition Facts : Calories 400 kcal, Carbohydrate 45 g, Protein 4 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 169 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
MOLASSES-BOURBON PECAN PIE
This not-too-sweet take on a classic pecan pie is packed with crunchy toasted pecans mixed with the rich and robust flavor of molasses.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 tp 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
- Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F. Spread the pecans on a baking sheet and toast until darkened, about 8 minutes. Transfer to a plate and return the empty baking sheet to the lower oven rack. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until brown flecks appear, about 8 minutes; let cool slightly. Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl. Scatter the toasted pecans in the prepared crust; pour in the brown sugar mixture.
- Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F. Bake until the crust is golden brown and the filling is set, 45 to 55 minutes. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool at least 1 hour before serving.
MOLASSES-BOURBON PECAN PIE
Guests' mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Refrigerate., Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat and cool to room temperature. (Mixture will be thick when cooled.) , Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into crust. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 653 calories, Fat 35g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 489mg sodium, Carbohydrate 81g carbohydrate (41g sugars, Fiber 3g fiber), Protein 7g protein.
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 AND CHOCOLATE PECAN PIE
Steps:
- To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
- Preheat the oven to 350 degrees F.
- To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
- Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.
MOLASSES-BOURBON PECAN PIE
Steps:
- Preheat the oven to 350°F.
- Combine the molasses, sugar, eggs, bourbon, butter, vanilla, and salt in a large bowl and stir to mix. Place the pecans in the bottom of the pie shell and spread evenly. Pour the molasses mixture over the pecans.
- Place the pie on a rimmed baking sheet and bake for 50 minutes to 1 hour, until firm around the edges and slightly loose in the center.
- Remove from the oven and let cool for several hours before slicing.
- Everyday Piecrust
- Combine the flour, sugar, and salt in a bowl and stir to mix.
- Cut the butter and shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn't melt into the flour.
- Combine the 3 tablespoons ice water with the egg and vinegar in a separate bowl and stir to mix. Add the egg mixture to the flour mixture and stir with a fork just until the dough clumps together and is moist enough to pat together. Do not mix any more than necessary. If the dough is dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough comes together; do not add so much water that the dough becomes wet or sticky.
- Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a ball. Divide the dough in half and form each piece into a flat disk. Wrap each disk in plastic and refrigerate for at least 1 hour, or for up to 3 days.
- Check the pie recipe for special rolling instructions. To prepare a basic pie shell, remove the dough from the refrigerator and let sit for about 10 minutes. Place on a lightly floured work surface. Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Fold the dough in half or gently roll it onto the rolling pin and lift it over the pie pan. Press the dough lightly into the bottom and up the sides of the pan. Trim the excess dough, leaving about 1 1/2 inches of dough draped over the pan. Roll the extra dough under itself to form a rim around the edge of the pan. Crimp the rim of dough with your fingers or press with the tines of a fork. Prick the bottom of the crust two or three times with a fork to create small holes.
- Cover the crust with plastic and refrigerate for at least 1 hour, or up to 3 days, before proceeding with a recipe or partially or fully prebaking the crust (see Know-how, page 345).
- Jam Tarts
- Start with the trimmings or one full recipe of Cornmeal Crust (page 331), Sweet Tart Crust (page 344), or Everyday Piecrust (page 341). Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Press the dough into 2-inch tart shells and refrigerate for about 30 minutes.
- Fill each shell with about 1 teaspoon of your favorite jam and arrange on a baking sheet. Place in the refrigerator to chill completely, about 1 hour.
- When ready to bake, preheat the oven to 375°F.
- Bake for 25 to 30 minutes, rotating the baking sheets halfway through, until the jam is bubbling and the crust is golden brown. Remove from the oven and let cool slightly before serving warm or completely cooled.
DOWN-HOME BLACKSTRAP MOLASSES PECAN PIE
Make and share this Down-Home Blackstrap Molasses Pecan Pie recipe from Food.com.
Provided by Vino Girl
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To make pastry: In a medium bowl, combine flour and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Sprinkle water over mixture and stir with a fork until dough comes together.
- Press into a 1/2-inch-thick disk; wrap in plastic wrap.
- Refrigerate 1 hour.
- On a lightly floured surface, roll pastry into a 12-inch round, 1/8-inch thick.
- Fold dough in half and fit into a 9-inch pie pan; press dough against bottom and sides of dish.
- Fold edge under and flute or crimp decoratively.
- Refrigerate pie shell.
- To make filling: Combine molasses, brown sugar, syrup, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes.
- Raise heat to high and boil 1 minute.
- Remove from heat and cool mixture to room temperature.
- Stir in eggs until blended, then stir in remaining filling ingredients.
- Heat oven to 350 degrees.
- Pour filling into pie shell.
- Bake 1 hour, or until filling is set.
- Cool completely on a wire rack.
- Serve with whipped cream or ice cream, if desired.
Nutrition Facts : Calories 597, Fat 39.2, SaturatedFat 11.7, Cholesterol 117.5, Sodium 217.3, Carbohydrate 58.3, Fiber 3.6, Sugar 21.4, Protein 7.4
More about "molasses bourbon pecan pie recipes"
MOLASSES BOURBON PECAN PIE - COOKER AND A LOOKER
From cookerandalooker.com
Reviews 9Estimated Reading Time 2 mins
AMAZING DECADENT PECAN PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF
From onceuponachef.com
SORGHUM-BOURBON PECAN PIE RECIPE | EPICURIOUS
From aazhar.us.to
MOLASSES-BOURBON PECAN PIE | RECIPE CART
From getrecipecart.com
TOP 40 BEST BOURBON PECAN PIE RECIPE RECIPES
From alhikmahfm.dixiesewing.com
BOURBON CHOCOLATE PECAN PIE WITH MOLASSES BOURBON WHIPPED …
From southerndiscourse.com
MOLASSES-BOURBON PECAN PIE | ALLRECIPES
From allrecipes.com
BA'S BEST PECAN PIE RECIPE | BON APPéTIT
From bonappetit.com
THE BEST PECAN PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MOLASSES PECAN PIE - RIVER CRUISES
From vikingrivercruises.com
CAN CATS EAT PECAN PIE? IS IT GOOD FOR THEM? – ALL YOU NEED TO …
From excitedcats.com
TRADITIONAL RECIPE FOR PECAN PIE - TJ HOMESTYLE RESTAURANT
From tjhomestylerestaurant.com
VEGAN BOURBON PECAN PIE | VANILLA AND BEAN
From vanillaandbean.com
BOURBON PECAN PIE | THE RECIPE CRITIC
From therecipecritic.com
BOURBON PECAN PIE | VANILLA AND BEAN
From vanillaandbean.com
MOLASSES-BOURBON PECAN PIE – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love