Large Cookie Sheet – I like to place my pies on a baking sheet while they bake.9-inch Pie Plate – you’ll need a standard sized pie dish to bake this pecan bourbon pie. ![]() Rolling Pin – you’ll need a rolling pie to roll out the pie dough for the crust.Food Processor – a food processor is helpful when preparing homemade pie crust.Wire Whisk – to mix the filling ingredients.Large Bowl – to combine the pecan pie filling.Measuring Cups and Spoons – to measure the ingredients.You’ll need a few very specific kitchen tools for preparing the pecan pie recipe with bourbon. Keep reading for all of my top pie-making tips as well as serving suggestions for enjoying every bite of this (slightly) boozy pecan pie. The pecan pie has all of your favorite flavors in it - with a slight twist. If you’ve been wanting to switch up your usual Thanksgiving dessert menu but can’t bear to deviate from your tried and true favorites, this bourbon pecan pie recipe is an excellent compromise. Pecan pie is incredibly sweet due to the combination of corn syrup and brown sugar in the filling, and the bourbon cuts through that sweetness without overpowering the dessert. Just 3 tablespoons of bourbon adds warming undertones of caramel and spice to pecan pie for a more complex flavor without making it taste boozy. Serve with bourbon whipped cream for a truly boozy dessert! Making Pecan Pie with BourbonĬlassic pecan pie gets a sophisticated makeover with the addition of bourbon to the pie filling. My husband, Kevin, thinks this is the best pecan pie recipe. Mine a bit runny - will add 1 Tbl of flour next time.Bourbon Pecan Pie is similar to the classic pie recipe, but with a more nuanced flavor thanks to the addition of smooth bourbon. Just fill bottom of pan w pecan halves - about 1 1/2-2 cups. I made it easy by using Pet Ritz pie crust (large 9 1/2"). Flavor was delicious (a real bourbon kick). Restaurant pies, at $4.50+ a slice, are my ideal here. Perhaps I am an inadequate baker, but I was unable to get the filling to gel to the extent I find it in restaurant pies. I especially liked the dough and flavor that the bourbon gave the filling.Īfter making and tasting, I remain on the quest for the (to me) perfect pecan pie. When in a hurry why not? Perfect for Thanksgiving, holidays and winter. I also use a premade crust which nobody ever knows the difference. I make either one large pie or small tarts. Perfect for winter.įabulous recipe! I made individual bitesize tartlets. Substitued my standard pate brisee crust and it was still just terrific. I do like the shortbread crust lots.BUT I couldn't taste the bourbon - so I would up the bourbon by 4 to 5 T.I also accidentally omitted the 1/3 c butter - BUT it was not missed at all since the crust is practically solid butter! I wanted to give this recipe a '4' - it's quite good BUT - it's very rich - SO I think the single serving size of 4" tin is way too large - I would make these as tartlettes next time. I'm not a huge fan of butter tarts, but everyone I bake them for loves them! Also, when I make the entire recipe and want to do 1 doz w pecans and 1 doz without, I make 1 1/2 times the filling since the non pecan tarts take up much more of the filling. I find they're too hard to get out of the tins and the shells not quite sturdy enough if I don't pre-bake the pastry. ![]() I also bake the empty pastry shells on their own for about 3 1/2 mins then fill and cook for approx. I use regular sized muffin tins and spray them well w Pam. It's the recipe I use in my little side baking biz and people love them! I end up yielding 24 tarts out of the recipe. ![]() I've made these about 4 times in the last three weeks.
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