HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Kate Heyhoe

Kate's Global Kitchen

 

Bourbon Pecan Pie

Makes One 9-Inch Pie, 8 Servings

Ingredients:

Butter Pie Dough or Shortening Pie Dough (see book)
1/2 cup packed light brown sugar
3 large eggs
1 cup dark corn syrup
2 tablespoons unsalted butter, melted
1 tablespoon bourbon
1 teaspoon vanilla extract
Pinch of salt
1-1/2 cups coarsely chopped pecans

Instructions:

1. Following the instructions on page 120, line a 9-inch pie pan with the dough and flute the edges. Cover loosely with plastic wrap and refrigerate for 30 minutes.

2. Position a rack in the bottom third of the oven and preheat to 400 degrees F.

3. Remove the plastic wrap and line the pastry shell with parchment paper or aluminum foil, then fill with pie weights. Bake until the pastry seems set, about 15 minutes. Remove the foil and weights and set the pie shell aside on a baking sheet. Reduce the oven temperature to 350 degrees F.

4. Whisk the brown sugar and eggs in a medium bowl, then whisk in the corn syrup. Add the melted butter, bourbon, vanilla, and salt and whisk to combine. Arrange the pecans in the shell, then pour in the filling.

5. Bake the pie on the baking sheet until the sides of the filling are puffed but the center is still slightly indented, 35 to 45 minutes.

6. Transfer the pie to a wire cooling rack. Let stand until warm, or cool completely. (The pie can be stored, covered, at room temperature for up to 2 days.) Serve at room temperature.

Baker's Notes

The pecans should be coarsely chopped—whole pecans make the pie impossible to cut.

Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a huge dollop of whipped cream.

Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

— Carolyn B. Weil

From:
The Baker's Dozen Cookbook
by The Baker's Dozen Inc.
Morrow Cookbooks/HarperCollins Publishers
Hardcover; 368 pages
$40.00; $59.95 (CAN)
ISBN: 0060186283
Recipe reprinted with permission.

About the Book

    Recipes

Buy the Book!

 
Kate's Global Kitchen: A Baker's Dozen in Every Town
 


Current Kate's Global Kitchen
Kate's Global Kitchen Archive

 
 

This page created April 2002

Top


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,