Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kentucky bourbon pecan pie. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
This bourbon pecan pie includes a small amount of Kentucky bourbon. The bourbon jazzes up this pecan pie with flavor and spirit. The pie includes dark brown sugar, eggs, and butter. The pie may be baked in an unbaked pastry crust, but a partially baked crust will ensure a firm, well-baked bottom.
Kentucky bourbon pecan pie is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Kentucky bourbon pecan pie is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook kentucky bourbon pecan pie using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Kentucky bourbon pecan pie:
- Take 1/2 cup dark brown sugar
- Get 2/3 cup dark Karo corn syrup
- Make ready 1/4 cup whole sweet cream unsalted butter
- Make ready 4 large eggs
- Take 1/4 cup Kentucky bourbon
- Take 1 tsp real vanilla extract
- Take 1/2 tsp real almond extract
- Take 1/4 tsp kosher salt
- Get 1 cup pecans (mix of halves and pieces is good)
There are lots of the usual suspects in this version of the classic Kentucky pie including bourbon (obviously), pecans (duh), and chocolate (swoon!), but there are some newcomers as well, including oats and a spiked mascarpone topping. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Made with brown butter and bourbon, this pecan pie has a richer, more complex flavor than the typical pecan pie. This Chocolate-Bourbon Pecan Pie has the rich, gooey texture you crave in every bite.
Instructions to make Kentucky bourbon pecan pie:
- Preheat oven to 325
- In a 9 inch pie plate press out your pie dough and flute the edges (crimp)
- Place brown surger and corn syrup in a medium size bowl. Melt butter in a microwave for 1 minute 10 seconds on high and then add it to the brown sugar and corn syrup while still hot. Mix very well (it will take a minute or two of mixing).
- In a separate medium bowl, whisk together the eggs, bourbon, vanilla, almond and salt. Whisk until the eggs are beaten well and everything is mixed well.
- Whisking continuously, mix the sugar mix into the egg mix.
- Gently fold in the pecans
- Pour mixture into pie shell
- Bake at 325 1 hour (depending on your oven it might longer or less - start checking 55 minutes and then bake until pie is jiggly in the center)
- Remove from oven and allow to cool on a cooling rack or folded towel until completely cooled and gelled. Place in refrigerator until time to eat
Made with brown butter and bourbon, this pecan pie has a richer, more complex flavor than the typical pecan pie. This Chocolate-Bourbon Pecan Pie has the rich, gooey texture you crave in every bite. This pie recipe is so quick and easy to make partially because it calls for a refrigerated piecrust. Bourbon is the greatest pairing with Thanksgiving pecan pie. Here, five whiskey geniuses from top whiskey bars across the country give their top picks.
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