Orange Bourbon Pecan pie from, PIE, in Fredericksburg, TX Bourbon Pecan

Always Aubrey BourbonPecan Pie à la Back in the Day Bakery

Step 5. When ready to par-bake the pie crust, preheat oven to 350°F. On a lightly floured surface, roll out one disc of pie dough to an 11-inch circle, and transfer it to a 9-inch pie plate. Fit.

Bourbon Pecan Pie A Holiday Classic Valerie's Kitchen

Bourbon-Orange Pecan Pie. Ingredient s: 1 uncooked pie crust; 3 eggs; ¾ cup light brown sugar; 1 cup light corn syrup; ¼ tsp salt; 1 tbl - 1 ½ tbl orange zest; 2 tbl bourbon; ¼ cup melted unsalted butter; 2 cups (plus 1 cup for decoration) Pecan halves; Instructions: Place the uncooked pie crust into a 9" pie pan and gently form into.

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In the work bowl of a food processor, add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, and pulse just until dough comes together.

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In a large bowl, combine maple syrup, brown sugar, corn syrup, melted butter, vanilla and eggs. Whisk to combine or use an electric hand mixer. Next, add in the bourbon, orange zest, little sea salt and whisk again to combine. Then, add the rest of the pecans to the maple syrup mixture.

Orange Bourbon Pecan pie from, PIE, in Fredericksburg, TX Bourbon Pecan

While the pie crust bakes, whisk together the pie filling. Add the butter to a large saucepan set over medium-low heat. Add the brown sugar, salt, bourbon, and vanilla extract and stir until combined. Pour the brown sugar mixture into a mixing bowl with the eggs. Then, add the corn syrup, beating again until combined.

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Set oven rack in the lowest position. Preheat oven to 350°. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. In a large bowl, stir together corn syrup, sugar, butter, eggs, bourbon, orange zest, and pecans. Pour mixture into pie crust. Bake for 50 to 55 minutes.

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Step 2. Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans.

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Place 2 ounces 90% dark chocolate + 2 tablespoons So Delicious Dairy Free Vanilla Coconut Creamer in a ramekin. Microwave for 30 seconds. Stir to melt. If it doesn't, microwave for another 30 seconds. Drizzle over cooled Pecan Pie. Allow it to dry and set for approximately 1 hour. Alisa Fleming.

This orange bourbon pecan pie is a sweet twist on that old Texas

For the filling: Preheat the oven to 325°F and place the pie shell on a rimmed baking sheet. Combine the pecan pieces and Bourbon in a small bowl and set aside for at least 15 minutes. The pecan pieces will hydrate. Whisk together the sugar, eggs, and Karo syrup in a large mixing bowl. Drain any excess Bourbon from the pecans and reserve it.

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Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust. Place on a baking sheet.

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Crust. Place the butter in the freezer for 20 minutes. Combine dry ingredients: Add the flour, salt and sugar to a food processor and pulse a couple times. Combine wet ingredients: Add the butter to the food processor and pulse for about 30 seconds to a minute until the mixture resembles peas.

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6. Once the orange filling is completely cooled, coarsely chop the praline pecans and mix 1 cup of the nuts into the orange filling. Reserve the rest for the garnish on top. 7. Evenly spoon the orange filling into the now cooled crust. Cover the top of this with plastic wrap and refrigerate until ready to serve. 8.

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Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended. Step 2. Prick the sides and bottom of the pie shell with a fork at ½-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still.

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Add sugar and salt to bowl and mix ingredients together. In a medium bowl, mix together corn syrup, butter, eggs, bourbon, orange zest, and vanilla. Add wet ingredients to the dry and mix everything together. Pour into the chilled pastry shell and place the pan on a baking sheet. Bake the tart 45-55 minutes.

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Roll out 1 disk pastry dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie pan. Trim edge, leaving a ½-inch overhang. Fold.

headtones Pecan Pie with Orange Zest

Directions. Preheat oven to 350 degrees. Whisk together brown rice syrup, eggs, sugar, butter, bourbon, orange zest, and salt. Combine well. Fold in pecans and melted chocolate. Pour liquid into pie crust that has been pressed and formed into pie dish. (No need to pre-bake the crust)