Pecan Pie With Bourbon And Orange Recipes

CHOCOLATE-DRIZZLED ORANGE AND BOURBON PECAN PIE

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

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.

SOUTHERN BOURBON PECAN PIE

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.

BOURBON PECAN PIE

Steps:

• To make the crust: Chill the butter in the freezer for 15 minutes.
• Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
• To assemble and bake the pie: Heat the oven to 350 degrees F.
• Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
• Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
• Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
• Line a half sheet pan with parchment paper and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
• Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.

BOURBON AND ORANGE PECAN PIE

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.

BOURBON AND ORANGE PECAN PIE

Steps:

• 1. In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt. Mix in the pecans.
• 2. Pour the pecan mixture into the pie crust. Set an oven rack on the lowest position and heat oven to 350 degrees. Place the pie plate on a foil-lined baking sheet.
• 3. Bake until the center is set, about 50 to 55 minutes. Let cool completely to room temperature before serving. Top with whipped cream or vanilla ice cream.
• 4. This pie can be made up to one day in advance and stored, loosely covered with plastic wrap, at room temperature.

ORANGE PECAN PIE

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.