The Best Cherry Bourbon Pecan Pie | Cook with Curtis Stone | Coles
Curtis Stone puts his twist on a classic pecan pie thanks to the addition of cherries and bourbon whiskey. It makes for a decadent adults-only dessert you'll fall in love with. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone's Cherry Bourbon Pecan Pie
Serves 8 Prep 30 mins (+ cooling, 15 mins freezing & 30 mins chilling time) Cooking 1 hour 20 mins
1/4 cup (60g) unsalted butter
3/4 cup (245g) caster sugar
3/4 cup (245g) golden syrup
1 tbs bourbon whiskey or
orange juice
2 tsp pure vanilla extract
1/4 tsp salt
3 extra-large Coles Australian Free Range Eggs, at room temperature
1 1/2 cups (150g) pecans, coarsely chopped
1 1/4 cups (155g) cherries, pitted, halved
1 cup (250ml) thickened cream, whipped to soft peaks
1/2 cup (60g) cherries, extra
Pastry
1 3/4 cups (260g) plain flour
1 tbs caster sugar
3/4 tsp salt
170g chilled unsalted butter, chopped
1/3 cup (80ml) iced water
1 extra-large Coles Australian Free Range Egg, lightly whisked
1. To make the pastry, in a food processor, add the flour, sugar and salt and pulse to combine. Add the butter and pulse about 10 times or until butter is in pea-size pieces. Gradually add the iced water and pulse until moist clumps form, adding more water if necessary.
2. Gather the dough into a disc. Cover with plastic wrap and place in the fridge for at least 30 mins or up to 1 day.
3. Position a rack in the centre of the oven and preheat to 200°C (180°C fan-forced). Roll out the dough on a lightly floured surface to a 34cm-diameter disc. Transfer to a 22cm-diameter pie dish and lightly press the pastry into the base and side of the dish. Trim the edge, leaving about 2.5cm overhang. Fold overhang under itself and use a fork to crimp the edge. Place in the freezer for 15 mins or until the pastry is very firm.
4. Lightly brush the edge of the pie crust with egg. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 15 mins or until the edge is golden. Remove pastry weights or rice and baking paper.
5. In a small saucepan, add the butter and cook, stirring, over medium-low heat for 2 mins or until butter is light golden. Add sugar, golden syrup, bourbon, vanilla and salt and whisk for 30 secs. Place the eggs in a large heatproof bowl. Gradually add the butter mixture and whisk to combine. Spread pecans over the base of the pie crust and top with cherries. Pour the butter mixture over pecans and cherries.
6. Bake the pie for 10 mins. Reduce oven temperature to 175°C (155°C fan-forced) and bake for a further 50 mins or until edges are set and the centre still wobbles slightly. Transfer the pie to a wire rack to cool completely.
7. Cut the pie into wedges and top with whipped cream and extra cherries to serve.
Make ahead
The dough can be made up to 1 day ahead, covered and refrigerated.
Alternatively, it can be frozen for up to 1 month.
Watch now
Ginger & Maple Glazed Christmas Ham:
The Best Roasted Garlic Hommus:
How to Make Crispy-skin Barramundi with a Chilli-lime Dressing:
Creamy Seafood Prawn Soup with Fennel & Herbs:
For more recipes and inspiration, visit:
For homemade creations, tips and recipe advice, visit:
For more trending recipe content and cooking hacks, visit:
Pecan Pie Cheesecake Recipe
Ever wondered how to take pecan pie to the next
level? By adding cheesecake to it. Full list of ingredients listed below
#pecanpie #thanksgivingdesserts #falldesserts
Follow me:
Facebook:
Instagram:
Crust
250g Biscoff (9 oz)
100g melted butter, plus extra for greasing
Base ( 1/4 cup)
450g Cream cheese (1 3/4 cup)
150g granulated sugar (3 /4 cup)
120 ml sour cream (1/2 cup)
2 large eggs
2 TBSP plain flour
1 tsp vanilla extract
Pecan Topping
230g roasted pecan nuts ( 2 cups)
Extra pecans for decoration
200g maple syrup ( 1cup)
200g light brown sugar ( 1 cup)
110ml (1/2 cup) double cream ( warm)
1/2 tsp salt
4 tbsp butter
1 tsp cinnamon
1 tsp vanilla
4 eggs yolks
1 1/2 TBSP corn flour
Coconut Pecan Topped Cherry Cheesecake Bars
This dessert is easy to make its only negative is I think it takes longer to make than to eat.
EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
___________________________________________
Pecan pie cheesecake: the fantastic recipe to prepare for the Thanksgiving Day!
With a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert!
INGREDIENTS
For the crust:
270g (2 cups) graham crackers
100g (1 cup) pecans, finely ground
60g (¼ cup) brown sugar
120g (8 tbsp) butter, melted
For the filling:
450g cream cheese
100g (½ cup) sugar
120g (½ cup) sour cream
10ml (1 tbsp) vanilla extract
1g (¼ tsp) salt
2 eggs - lightly beaten
For the topping:
220g (1 cup) brown sugar
220ml (⅔ cup) maple syrup
60g (¼ cup) butter
3 large eggs
60ml (¼ cup) heavy cream
1g (¼ tsp) salt
260g (2 ½ cups) pecans
METHOD
1. Blend the graham crackers. Pour them into a mixing bowl along with the brown sugar, crushed pecans, and melted butter. Pour the resulting mixture into a baking mold and bake at 180C/360F for 10 minutes.
2. In a mixing bowl, add cream cheese, sugar, sour cream, vanilla, and a little salt. Beat well with a mixer. Add lightly beaten eggs and mix gently. Pour the resulting mixture into the baking mold over the resulting crust.
3. Bake in a water bath at 180°C/360°F for 45 minutes.
4. Add brown sugar, maple syrup, and butter to a saucepan. Cook until well combined.
5. Pour the eggs, sour cream, and a little salt into a small bowl and whisk well.
6. Combine the resulting mixture with the mixture from the saucepan. Add pecans and let cool.
7. Pour the cooled mixture over the cheesecake. Serve.
----------------------------------------------------------------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist:
Enjoy with us:
Follow us:
Facebook:
Instagram:
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist's cookbook with our 50 best recipes is finally here!
Buy it on Amazon:
Sweet Cherry Pecan Mason Jar Cheesecakes | Holiday Dessert | Safeway
This healthy spin on a cheesecake is like holiday in a jar! These are great for a small, intimate party, when you want to impress with something unique, but deliciously irresistible. Can be made ahead and kept in the refrigerator - the flavor will only get better. It's a perfectly-portioned holiday sweet treat.
INGREDIENTS
3/4 cup chopped pecans, toasted
1/2 cup toasted wheat germ
6 1/2 Tbs O Organics® turbinado sugar (or raw sugar), divided
1 Tbs O Organics coconut oil, melted
2 cups Open Nature® Greek yogurt
1/2 cup neufchatel cream cheese
1 tsp pure almond extract
1 (12 ounce) bag frozen unsweetened dark sweet cherries
DIRECTIONS
1. In a saucepan over medium heat, add bag of dark sweet cherries & 2 tablespoons raw sugar. Let cook, stringing occasionally, until most of the juices reduce, about 15 minutes.
2. In a medium bowl, combine pecans, wheat germ, melted coconut oil, and 1 1/2 tablespoons raw sugar. Stir. Equally divide the pecan crust among 4 jars, pressing it into the bottom
3. In another bowl, beat yogurt, cream cheese, 3 tablespoons raw sugar and extract together. Equally divide mixture amount between the 4 jars.
4. Let cherries completely cool (refrigerate to speed up process). Then divide cherry topping among the four jars as the final layer. Refrigerate jars until ready to serve!
PRO TIPS
– Let the cream cheese soften to room temperature for easy mixing
– Toast pecans at 400º for 3-5 minutes. Toasting makes all the difference!
– Put cooked cherries in another container to speed up the cooling process
For more, follow us and subscribe!
YouTube:
Pinterest:
Instagram:
Twitter:
Facebook: