KENTUCKY PECAN PIE RECIPE: HOW TO MAKE IT
This rich, dense Kentucky pecan pie recipe is perfect for your next party. It features a delicious dark chocolate filling topped with plenty of toasted pecans. —Emily Baldwin, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the eggs, corn syrup, brown sugar, flour, vanilla and salt. Stir in pecans, chocolate chips and butter. Pour into crust. Cover edge with foil. , Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 552 calories, FatContent 29g fat (10g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 253mg sodium, CarbohydrateContent 75g carbohydrate (38g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
BOURBON PECAN CAKE RECIPE | DAMARIS PHILLIPS | FOOD NETWORK
Provided by Damaris Phillips
Categories dessert
Total Time 1 hours 50 minutes
Cook Time 20 minutes
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
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