BOURBON PECAN PIE RECIPE - NYT COOKING
This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this — using only one or the other will change the pie’s flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Julia Reed
Total Time 1 hours
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
- Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
- Place on a rack to cool slightly.
Nutrition Facts : @context http//schema.org, Calories 562, UnsaturatedFatContent 18 grams, CarbohydrateContent 74 grams, FatContent 29 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 9 grams, SodiumContent 259 milligrams, SugarContent 58 grams, TransFatContent 0 grams
CHOCOLATE BOURBON PECAN CHEESECAKE RECIPE: HOW TO M…
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. —Rashanda Cobbins, Taste of Home Food Editor
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 45 minutes
Prep Time 30 minutes
Cook Time 01 hours 15 minutes
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust. Place springform pan in larger baking pan; add 1 in. hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, FatContent 35g fat (18g saturated fat), CholesterolContent 153mg cholesterol, SodiumContent 378mg sodium, CarbohydrateContent 45g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
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