Serve the tart warm with the bourbon ice cream and the caramel poured over. Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. Stir in chopped pecans dark chocolate chunks. To a mixing bowl, combine eggs, brown sugar, salt, corn syrup, vanilla, melted butter and bourbon. Bake just the crust for 8-10 minutes to prevent a soggy bottom. Whisk in the cream, the last 25g of the butter and remaining bourbon then cook for another couple of minutes until thickened. Prepare a 9' glass pie dish with your pie crust. Heat the caster sugar and water gently in a pan until melted, then turn the heat up and cook until a light golden caramel. Pour the pie filling into the prepared pie shell and bake for 55 - 65 minutes in a 350-degrees F. Add the chopped pecans to the mixing bowl and stir well. Trim the pastry from the edges then turn out of the tin and place onto a serving plate. To the bowl, add the sugar, corn syrup, melted butter, vanilla, bourbon, and salt then mix until thoroughly combined. When the tart comes out of the oven, leave to cool for at least 15 minutes. Place on a baking tray and layer the remaining pecans on top of the pie, around the edge.īake in the oven for 30-35 minutes until set. Roughly chop 275g of the pecans and stir into the mixture then pour the whole thing into the tart case. 1 /4 cup (1/2 stick) unsalted butter 1 /2 vanilla bean, split lengthwise 1 cup sugar 1 /2 cup dark corn syrup 1 /2 cup light corn syrup 1 /4 teaspoon kosher salt 3 large eggs 4 ounces semisweet or. Whisk until combined and smooth then stir in the melted butter mixture, vanilla and salt. Transfer the pie to rack and cool completely before cutting.Put the 50g of butter, 50ml of bourbon and the golden syrup into a pan and heat until melted.Ĭrack the eggs into a large bowl and add the dark brown sugar. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Bake until the filling is set and slightly puffed, about 45 minutes. Spray a 9 springform pan with nonstick spray and line the bottom of the pan with parchment paper. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.Īrrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. For the graham cracker crust: Preheat the oven to 350☏. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. all-purpose flour 3 large eggs 1 1/2 tsp. Press the dough into the pan so it fits tightly and trim the excess around the rim. Bourbon Pecan Pie Filling 3/4 cup granulated sugar 1 1/2 cups dark corn syrup 1/2 tsp. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Once rolled out, fit the dough into your tart or pie pan. Whisk together eggs, butter, flour, bourbon, vanilla, and salt in a heatproof bowl. Your family and friends will love the sweet and nutty flavors of this Classic Kentucky Bourbon Pecan Pie Recipe. Bring to a boil over medium-high boil, whisking occasionally, until sugars are dissolved, about 5 minutes. Pie & Tart Pans Silicone Molds placeholder. Whisk together corn syrup, granulated sugar, and brown sugar in a saucepan. However, if you do this, use fresh Bourbon in the pie. Sprinkle pecans and chocolate chips evenly over piecrust. If the dough begins to stick, return to the fridge or freezer to chill for 15-20 minutes. If I think of it ahead of time, I soak the pecans at least overnight in Bourbon. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Roll out the crust on a lightly floured surface to about 11' round and 1/8' thick. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl.
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