Bourbon Pecan Pie Recipe Video
In this video, Chef Tony shows you how to prepare a delicious bourbon pecan pie. Link to recipe below in the Show More section or Info Button in the video.
Recipe Available here:
Hi, I'm Chef Tony Matassa with BBQGuys.com a Shopperschoice.com site. In this video, we're making a bourbon Pecan Pie. One of my personal favorites! We'll begin by melting un-salted butter, in a mixing bowl set over a pot of simmering water. When the butter has just melted, remove the bowl from the heat and whisk in some tapioca starch that has been blended with one cup of brown sugar, a fourth of a cup of corn syrup, some cane syrup, and a little honey; blending each ingredient in thoroughly before adding the next. Finally add three whole eggs, blending them in one at a time.
Before we finish putting the filling together, it's time to line our pie shell with parchment paper, fill it with either pie weights or dried beans and place in a pre-heated 350°F oven for twenty to twenty-five minutes. A little par-baking will keep our pie crust from getting to soggy.
Now we can place our mixing bowl back on top of the simmering water and whisk in some fresh grated orange zest, some candied orange peel, a little vanilla extract, some bourbon, and a touch of salt. Insert a thermometer and continue to stir the mixture until you reach an internal temperature of a hundred and thirty degrees. At one thirty, remove the bowl from the heat and we're ready to stir in some roasted and chopped pecans, just enough to incorporate. Pull the par-baked pie crust from the oven, cool slightly and fill.
And this baby is ready for the oven. Center rack, pre-heated to 325°F.
while our pie is doing it's thing, we'll prepare a bourbon whip cream to go on top. Begin with some chilled whip cream and whisk on high until your cream reaches the soft peak stage. At this point, we can whisk in some confectioners sugar and a little bourbon, continuing to whisk until we reach stiff peak stage.
We're ready to transfer it to a bowl, cover and refrigerate until ready for use.
It's been about an hour since our pie has been in the oven, let's check it out. Give it a little shake, if it wiggles around but is firm like jello in the center it's done.
Place it on a cooling rack and allow it to cool completely so it's fully set up.
When your ready to serve your pie, you can serve as is, but I prefer to place it in a 250°F oven for ten to fifteen minutes to warm it up. Slice, top with bourbon whip cream and enjoy!
Thank you for watching, for more recipe videos, grill demonstrations, and how to videos check back often or subscribe to our youtube channel. I'm Chef Tony Matassa, and remember, at BBQGuys.com We Smoke The Competition!
How To Make Perfect Pecan Pie
My Grandmother's perfectly delicious, Fail Proof PECAN PIE!
This recipe is my favorite! It eliminates all the guess work and cuts the cooking time down tremendously.
Shute Pecan Company
Ingredients
3/4 cup of dark brown sugar
2 tbsp of all purpose flour
3/4 cup of Karo syrup (light or dark)
2 tbsp of heavy cream (or whole milk)
1 tsp of vanilla
2 tbsp of salted melted butter
3 large eggs
Pinch of salt
1 cup of chopped pecans
shutepecan.com
1 9 deep dish unbaked pie crust
Directions
1. Preheat oven to 350 degrees.
2. In a heavy bottomed saucepan, combine all ingredients except for vanilla and pecans. Stir together and make sure everything is well blended.
3. Heat mixture on medium heat just until a bubble forms, stirring constantly. Remove from heat immediately. Add pecans and vanilla to filling mixture.
4. Pour mixture into unbaked pie crust. Bake for 35-40 minutes until pie is set.
Using dark brown sugar and dark Karo will cause the color of the pie to be darker. Use light or dark, either are delicious.
#kathyssouthernkitchen
#pecanpie
#southernfood
Beth's Pecan Bars | ENTERTAINING WITH BETH
Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with.
#entertainingwithbeth #thanksgivingrecipe #pecanbars
Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work!
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BETH'S PECAN BARS
Makes 18 small bars or 9 large squares
For printable recipe click here:
INGREDIENTS:
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
1 egg
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour
For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves
METHOD:
Preheat Oven to 350F (176C)
To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.
Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.
Bake crust for 25-30 minutes or until fully set and golden brown.
Meanwhile prepare the pecan bar filling.
In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.
In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.
Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.
Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.
Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.
Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.
Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.
30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!
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Chocolate Bourbon Pecan Pie
Recipe given to me by Denise Joyner.
Go Vols! Orange and White recipes with Lewis Bausell - End Zone Pecan Pie
Servings: 8
9 Inch pie crust
¾ Cup chopped orange slice candy
¼ Cup Tang (dry)
1 Cup pecan halves
1 Cup white chocolate chips
½ Cup packed light brown sugar
¾ Cup light corn syrup
1 Teaspoon graded orange peel
3 Tablespoons all-purpose flour
3 Large eggs
With kitchen shears, cut oranges slice candy into small pieces (1/4- inch) and coat with dry tang. Layer orange candy, pecans, and chips, into pie crust.
In a large bowl, beat the eggs. Add brown sugar, corn syrup, flour, orange peel, and remaining tang; blend well. Pour over candy mixture.
Bake at 350 degrees for 50-60 minutes or until crust is golden brown and filling is set in the center. If you do not use a pie crust shield, cover with vegetable spray coated foil after 25 minutes of baking.
Cool completely, approximately 2 hours. If desired, serve with wipped cream.
The Best Pecan Pie Recipe/ No Corn syrup! (with a flaky PHYLLO Crust!)
Get the recipe here:
Ingredients
For the crust:
1/2 pound (#4) phyllo pastry at room temperature (10-11 sheets)
4 ounces (114g) unsalted butter, melted
1/4 cup granulated sugar
ground cinnamon
For the Filling:
4 oz (114g) unsalted butter, melted
1 cup light or dark brown sugar
1.2 cup maple syrup
1/4 cup honey
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
3 eggs at room temperature
2 tablespoons heavy cream
2 tablespoons all-purpose flour
250g pecan halves
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Filling:
In a mixing bowl combine the sugar, flour, cinammon, and mix together. Add the remaining filling ingredients and whisk together. Coarsley chop 100g (about a cup) of the pecans and add to the filling. Set aside and prepare the crust.
Assemble the Pie:
Grease the bottom and sides of a 9-inch tart pan. Place it into a half-sheet baking pan.
Layer the phyllo sheets into the pan. Drizzle butter over each layer. Sprinkle a tablespoon of sugar over every 3rd layer and dust cinnamon on top.
Mix the pecan filling one more time and pour it into the center of the phyllo layers. Arrange the pecan halves on top of the filling.
Gather the phyllo that is hanging outside of the pan and tuck it into the side of the pan to create a border. Brush the border with butter.
Bake the pie on the center rack for 45-55 minutes. The filling will be mostly set and will jiggle slightly in the center.
Allow the pie to cool completely, carefully transfer it to a serving platter and serve.
Serve with ice cream or with vanilla whipped cream and Greek coffee. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes