Best Bourbon Orange Pecan Pie With Bourbon Cream Recipes

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.

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.

PECAN PIE

Steps:

• Roll out the dough on a floured surface to a thickness of about 3/8 inch. Line a 9-inch pie dish with the dough, bringing it fully up the sides. Trim off any excess dough and crimp the edge. Place the pie dish in the refrigerator to allow the dough to firm up.
• Preheat the oven to 325 degrees F.
• Combine the sugar, corn syrup, butter, bourbon, and salt in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Reduce to a simmer and cook for 2 minutes. Remove from the heat and let the mixture cool to lukewarm.
• In a medium bowl, whisk the eggs and vanilla together and then add the cooled bourbon syrup mixture. Continue whisking until fully incorporated.
• Place the pecans in a single layer on a baking sheet lined with parchment paper and bake for 5 minutes. Be careful not to let them burn. This will give the pecans a toasted flavor. Allow to cool.
• Raise the oven temperature to 375 degrees F. Remove the pie dish from the refrigerator and fill it with the cooled pecans. Pour over the bourbon syrup mixture, completely covering the pecans.
• Bake for 10 minutes, reduce the temperature to 325 degrees F, and continue to bake for about 40 minutes, until set. Remove from the oven and place on a wire rack to cool completely. Serve each slice with whipped cream or a scoop of ice cream.
• Sift the flour and salt into a large bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture is the consistency of pea-sized crumbs. Slowly add the cold water 1 teaspoon at a time, mixing just until a lightly moist dough is formed. The amount of water needed can vary; it can be more or less than the full amount.
• Divide the dough in half and form into two balls. Tightly wrap each ball in plastic wrap and place in the refrigerator until needed. The dough should rest for at least 1 hour.
• When ready to use, remove the dough from the refrigerator, allow to rest for 10 minutes, and unwrap. On a lightly floured surface, roll out the dough as directed in individual recipes. For the best results, always work with cold dough.

PECAN PIE WITH BOURBON CREME

Steps:

• Preheat oven to 350.
• Prepare pie crust in pie pan and have ready.
• In 3-qt. saucepan, cook maple syrup, sugar and butter over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes longer, stirring.
• In large bowl whisk eggs until slightly beaten. Slowly whisk the hot syrup mixture into the eggs. Do not try to add the eggs to the hot syrup. Stir in vanilla.
• Place unbaked crust on cookie sheet. Place pecans in crust. Pour syrup mixture over pecans.
• Bake 45 to 50 minutes or until filling is just set.
• Cool pie on wire rack atleast 1 hour.
• To serve, whip cream with confectioners' sugar and bourbon. Dollop onto individual pie servings.

BOURBON PECAN PIE

Steps:

• Add the flour, sugar, and salt to the bowl of a food processor, or a large bowl if using a pastry blender. Pulse or whisk until the mixture is combined.
• Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses. There will be some larger pieces of butter, and that's a good thing. If using a pastry blender, blend the butter until it's pea size.
• Add the cold water and vinegar to a cup and pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like tiny clumps (like space dots ice cream), and there are no large pockets of flour. If using a pastry blender, use a large rubber spatula for this step, folding until no large pockets of flour remain.
• Tip the mixture onto your work surface and use a light touch to gather the dough together and pat it down until it's about 1 inch thick. Fold the dough in half, then pat it back down to a 1-inch block. Repeat twice, then pat and gather the dough into 2 round discs, smoothing the sides so they aren't dry and crumbly. Wrap the discs tightly in plastic and let them rest in the refrigerator for at least 30 minutes, and up to 3 days.
• When ready to par-bake the pie crust, preheat oven to 350°F. On a lightly floured surface, roll out one disc of pie dough to an 11-inch circle, and transfer it to a 9-inch pie plate. Fit the dough into the pie plate, trimming any edge overhang that's greater than 1 inch.
• Prick the dough all over with the tines of a fork. Fit a piece of aluminum foil or parchment paper on the crust, leaving enough overhang so that you use the edges to lift it out later. (I like to use foil because I can easily cover the edges to prevent them from cooking too quickly, but parchment paper works, too.) Fill with pie weights or dried beans so the dough holds its shape and doesn't puff up.
• Bake on the middle rack until the bottom of the crust is dried out, about 20 minutes. You know it's ready if, when you lift out the foil or parchment, it doesn't stick. Carefully remove the pie crust from the oven by sliding it out and holding it from the bottom, so that you don't disturb the sides or edges of the crust (best to use two oven mitts). Carefully remove the parchment paper or foil and the pie weights or beans. Set the pan on a cooling rack for the crust to cool.
• In a large bowl, whisk together the eggs, melted butter, cornmeal, vanilla, and salt.
• Combine the cane syrup, sugars, and bourbon in a medium saucepan set over medium heat. Use a wooden spoon or whisk to stir continually. When the syrup starts to boil, cook an additional 2 minutes, then remove the pan from the heat.
• Use one hand to continually whisk the egg mixture and use the other hand to slowly pour one-third of the hot syrup into the egg mixture. Continually whisking tempers the eggs so they can be heated without scrambling. Pour the egg mixture into the saucepan with the syrup, continuing to whisk constantly. Stir in the pecans and set aside for 30 minutes to let the syrup mixture cool.
• If you've turned the oven off, preheat to 350° and place a rack in the middle of the oven.
• When the syrup is at room temperature, pour it into the par-baked pie crust and bake until the center of the pie is just set and doesn't jiggle, and a knife inserted into the center comes out clean, 50 to 55 minutes.
• Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling can firm up. Slice and serve.

BOURBON PECAN PIE WITH PECAN CRUST

Steps:

• Heat oven to 325°F. In bottom of ungreased 9-inch glass pie plate, mix 1/3 cup chopped pecans and 2 tablespoons flour. Place pie crust over pecan mixture in pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, beat eggs slightly with hand beater or wire whisk. Beat in 3/4 cup brown sugar, 3 tablespoons flour, the corn syrup, butter and bourbon until smooth. Stir in pecan halves. Pour into crust-lined pie plate.
• Bake 15 minutes. Cover top of crust with foil to prevent excessive browning; bake 40 to 45 minutes longer or until filling is set and center of pie is puffed and golden brown. Cool completely on cooling rack, about 2 hours 30 minutes.
• In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topped with whipped cream.

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.