Bourbon Pecan Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust - Pate Sucree
Butter 16 oz
Confectioner’s sugar 8 oz
Eggs 2
Pastry Flour 24 oz
Bourbon Filling
Eggs 3
Brown Sugar 3 ½ oz
Corn Syrup 8 oz
Molasses 1 Tsp
Bourbon 1 TBL
Butter (Melted) 1 ½ oz
Vanilla Extract ½ tsp
Pecans 8 oz
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Directions: |
Directions:Procedure: creaming method
Sift both the sugar and flour
Butter should be soft and pliable
Cream Butter and sugar at low speed in a mixer until it looks pasty
Add eggs and mix until it comes together.
Add flour until the mixture comes together and then stop the mixer.
Pour out of the bowl and divide the pate into 4 12 oz packages.
Label and refrigerate until you are ready to roll out onto tart pans.
Whisk eggs until yolks are completely broken.
Add sugar and whisk until you create a slurry.
Add the rest of the ingredients, except for the pecans, and combine.
Pecans will be added to the base of the Blind Baked Shell for assembly of the pecan tart.
Assembling the Pecan Tart:
Par Bake (partially bake) an 8 inch round Tart shell with weights inside the shell lined with parchment paper at 325°F until the shell is a little brown around the edges and still dough color in the middle.
Remove parchment lining with weights from the shell..
add pecans to the base of the shell and then add Pecan filling over the pecans. Be careful not to overfill pie shell or liquid will bubble over and tart will be ruined.
You can strain the filling through a chinois (strainer), however, it’s not a necessary if you don’t.
Bake @ 325°F until center pie sets. Use a toothpick to check center. If it comes out clean the pie is done.
Allow to cool on cooling rack before serving.
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Number Of
Servings: |
Number Of
Servings:8 |
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