Maple Bourbon Pecan Pie
Maple Bourbon Pecan Pie might be just the side dish you are searching for. For $2.19 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 820 calories, 10g of protein, and 40g of fat. This recipe serves 8. This recipe is liked by 11 foodies and cooks. A mixture of heavy cream, salt, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. It is an affordable recipe for fans of Southern food. It can be enjoyed any time, but it is especially good for Thanksgiving. It is brought to you by Pies and Plots. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 42%. Try Maple Bourbon Pecan Pie, Maple-Bourbon Pecan Pie, and Pecan Maple Pie With Kumquats And Bourbon for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
2 tablespoons bourbon (I used Maker's Mark)
1 cup plus 2 tablespoons dark corn syrup
4 large whole pasteurized eggs
2 ½ cups all-purpose flour, plus more for rolling
1 cup granulated sugar
2 tablespoons heavy cream or milk
½ cup pure maple syrup
1 ¾ cups pecan halves and pieces
½ teaspoon salt
½ cup cold shortening
2 tablespoons sugar
4 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
4-7 tablespoons water
Equipment:
food processor
plastic wrap
pie form
bowl
oven
pastry brush
baking sheet
aluminum foil
Cooking instruction summary:
Make the crust. Pulse the flour, sugar, and salt in a food processor to combine. Add the cubed butter and clumps of shortening. Pulse until the butter and shortening have been broken into small pieces and are mostly incorporated into the flour mixture. Add the water a few tablespoons at a time, and pulse until mixture comes together when pressed. Dump onto plastic wrap and press into disc. Refrigerate at least one hour before rolling.This recipe makes a top and bottom crust, but only the bottom will be used, so the other half may be frozen for a couple weeks, double wrapped in plastic and place in a zipper bag, for later use.Roll half the crust on a floured surface so that it fits into a pie plate. Crimp the edges together to make a decorative border. Put the pie pan with the dough in the refrigerator while you make the filling.For the filling, preheat the oven to 400 degrees F. In a large bowl mix the sugar, butter, eggs, corn syrup, bourbon, maple syrup, and vanilla until fully combined. Carefully stir in the pecans. Pour the filling into the pie shell. Brush the crust with cream or milk using a pastry brush or dab with your finger. Chill the pie for 30 minutes.Place pie pan on foil lined baking sheet to catch any spills while baking. Bake for 15 minutes. Reduce heat to 350 degrees F. Bake for an hour to an hour 15 minutes more. Rotate pie halfway through if necessary. Tent crust if it is getting too brown, possibly at the halfway point. Serve warm, at room temperature, or cold. Can be stored in the refrigerator overnight, or frozen for up to three months if wrapped in parchment and foil, then placed in a zipper bag. Pie can be frozen whole or individual pieces.
Step by step:
1. Make the crust. Pulse the flour, sugar, and salt in a food processor to combine.
2. Add the cubed butter and clumps of shortening. Pulse until the butter and shortening have been broken into small pieces and are mostly incorporated into the flour mixture.
3. Add the water a few tablespoons at a time, and pulse until mixture comes together when pressed. Dump onto plastic wrap and press into disc. Refrigerate at least one hour before rolling.This recipe makes a top and bottom crust, but only the bottom will be used, so the other half may be frozen for a couple weeks, double wrapped in plastic and place in a zipper bag, for later use.
4. Roll half the crust on a floured surface so that it fits into a pie plate. Crimp the edges together to make a decorative border.
5. Put the pie pan with the dough in the refrigerator while you make the filling.For the filling, preheat the oven to 400 degrees F. In a large bowl mix the sugar, butter, eggs, corn syrup, bourbon, maple syrup, and vanilla until fully combined. Carefully stir in the pecans.
6. Pour the filling into the pie shell.
7. Brush the crust with cream or milk using a pastry brush or dab with your finger. Chill the pie for 30 minutes.
8. Place pie pan on foil lined baking sheet to catch any spills while baking.
9. Bake for 15 minutes. Reduce heat to 350 degrees F.
10. Bake for an hour to an hour 15 minutes more. Rotate pie halfway through if necessary. Tent crust if it is getting too brown, possibly at the halfway point.
11. Serve warm, at room temperature, or cold. Can be stored in the refrigerator overnight, or frozen for up to three months if wrapped in parchment and foil, then placed in a zipper bag. Pie can be frozen whole or individual pieces.
Nutrition Information:
covered percent of daily need
