Best Southern Bourbon Pecan Pie Recipes

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

Ingredients

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.

SOUTHERN CHOCOLATE BOURBON PECAN PIE

Southern Chocolate Bourbon Pecan Pie image

This is absolutetly yummy!! I took this to several work functions and potlucks and this was always one of the first things gone!! I grew up eating pecan pie but this particular recipe comes from one of those little recipe booklets, I can't remember which one, with my tweaking of it of course!

Provided by Jessica K

Categories Pie

Time 56m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

3 eggs
1 cup sugar
1 cup dark corn syrup
2 tablespoons butter, melted with
2 ounces semisweet chocolate
1 teaspoon vanilla
1 1/2 cups pecan halves, toasted*
2 tablespoons Bourbon (or any liqour you like)
1 pie crust

Steps:

Preheat oven to 350 degrees. In bowl, or blender is how my mom always made pecan pies, beat eggs with fork. Add sugar, corn syrup, butter w/chocolate, vanilla, and Bourbon. Stir till well blended. This is why the blender is a great and easy idea.
Pour into pie crust. Stir pecans into mixture, till all are incorporated, or all covered with goo :).
Bake for 50-55 min, or when knife inserted in center comes out clean.
*To toast pecans put into dry skillet on medium-high heat. shake skillet around till they become brown and fragant and you can really notice their color change. This will take about 7-10 minute.

Nutrition Facts : Calories 556.3, Fat 29.3, SaturatedFat 7.7, Cholesterol 86.9, Sodium 228.9, Carbohydrate 72, Fiber 3.8, Sugar 37, Protein 6.4

SOUTHERN BOURBON PECAN PIE PILLOWS

Southern Bourbon Pecan Pie Pillows image

This is my Signature Dish at the 2015 World Food Championships-I knew I wanted something close to my heart but wanted to put a new twist to it. They look like Christmas to me with the garnishing.

Provided by Paula Todora

Categories Other Desserts

Time 1h15m

Number Of Ingredients 15

Ingredients

32 oz peanut oil for frying
1 c light brown sugar, firmly packed
1/2 c light corn syrup
6 Tbsp unsalted butter, sliced into 6 pieces
1/8 tsp salt
3 eggs, divided use
2 1/2 c chopped pecans
2 Tbsp good bourbon
1/2 tsp pure vanilla extract
30 wonton wrappers
2 Tbsp water
2 Tbsp powdered sugar
2 maraschino cherries, drained and quartered
12 small mint leaves, for garnish
1/2 c store bought chocolate sauce

Steps:

1. In a large saucepan heat oil to 350 degrees on medium high heat, making sure to adjust heat to keep between 325-350 degrees while making filling.
2. In a medium saucepan combine brown sugar, corn syrup, butter, salt and 2 eggs. Stir well with a wooden spoon and place over medium high heat. Bring to a boil, stirring occasionally, about 5-7 minutes. Reduce heat to low and stir in pecans and bourbon. Cook 9 minutes, stirring constantly, until thickened. Remove from heat and stir in vanilla. Pour mixture into heatproof bowl and cool to room temperature or place in refrigerator 15 minutes to cool and thicken further.
3. Place 1 Tablespoon filling in the middle of the first wonton wrapper. Beat the other egg with water in a small bowl and use your fingers to spread a thin layer around all four edges of filled wonton wrapper. Bring up two opposite points to the middle, pressing to seal top. Bring up the other two points to the middle, pressing to seal with the first two, making a point. Press all four edges firmly to seal completely, making a little pillow. Drop gently into hot oil and cook 1-1 ½ minutes. Drain on a paper towel-lined plate. Repeat with each wonton, frying 3 at a time, until all filling is used.
4. Place 2 little pillows on top of each plate. Sift tops lightly with powdered sugar and garnish each plate with ¼ of a cherry and 2 mint leaves and a drizzle of chocolate sauce on the plates.