Happy Turkey Day!!!

[Newf Limo]

The Bourbon Pecan Pies are in the oven, the turkey is on the Grill and my wine glash ish running empty, yet again . But I wanted to take a moment to wish all the members a safe and happy Thanksgiving to you and yours.





Dennis, Andrea and our furry Kids (the Newfs and our token Doby)

 

[Mike Ellis]

Happy Thanksgiving bud, that bourbon pecan pie sounds interesting... !

 

[CumminsPuller]

Bourbon Pecan Pies........

Just told my father-in-law about the bourbaon pecan pies... ... ... ... He siad to give you his address so you could send him a piece Anyway, you wouldn't happen to want to share your recipe with an old cajun man (my paw-in-law)?



Jason

 

[Newf Limo]

Let's see if this works...

Food Network: Recipes



DQ Bourbon Pecan Pie

Recipe courtesy Paul Wayland-Smith, The Delta Queen Steamboat

Company



Recipe Summary

Prep Time: 15 minutesCook Time: 1 hour

Inactive Prep Time: 50 minutesYield: 6 to 8 servings

Flaky Pie Crust:

8 tablespoons butter, chilled

4 tablespoons vegetable shortening, chilled

1 1/2 cups flour

1 tablespoon sugar

1 teaspoon salt

5 tablespoons water, chilled with ice

Optional: Substitute 1 tablespoon cider vinegar for 1 tablespoon water

1 1/2 cups pecan halves, toasted lightly

Bourbon Pecan Pie Filling:

3 tablespoons butter

3 tablespoons bourbon

3 eggs, beaten slightly

1 cup dark corn syrup

1/2 teaspoon vanilla

2/3 cup sugar

Pinch salt

2 cups sweetened whipped cream, for garnish

Prepare flaky pie crust in advance. Cut firmly chilled butter and

shortening into small pieces. Combine the flour, sugar, and salt in the

bowl of a food processor. Pulse for 10 seconds. Add chilled shortening and

butter and pulse for about 20 seconds longer, or until the pieces of

mixture are about the size of very small peas. Add chilled water (or water

and vinegar) and mix for about 10 seconds. Do not overmix or the dough

will be tough.

Transfer to a floured cutting board and knead lightly until the mixture

forms a dough. If the mixture is already together, immediately form the

dough into a round disk about 5 inches in diameter and 1/2-inch thick.

Cover with plastic wrap and refrigerate for at least 30 minutes.

Roll out the dough on a floured surface to a diameter of about 12 inches.

Transfer the dough circle into 9-inch glass pie plate and crimp edges.

Place in refrigerator for 20 minutes. While crust is resting, preheat the

oven to 350 degrees F.

Toast pecans lightly on cookie sheet for 3 to 5 minutes. Also, cut a

parchment paper circle the size of the bottom of the pie plate.

Prick the bottom of chilled crust with fork. Just before baking crust, set

parchment paper circle on chilled dough and cover with a layer of dry

beans or rice. Bake crust for 10 minutes, until the top edge just starts

to brown. Remove beans/rice and paper and return crust to oven for about 5

minutes to lightly brown the crust bottom. If the crust edge is browning

too quickly, cover the edge with foil or turn down the temperature of the

oven to 325 degrees F. Remove crust from oven and cool.

Just before baking, make the Bourbon Pecan Pie filling: In a saucepan melt

butter, and add remaining filling ingredients, except pecans. Over a low

flame, stir filling until the mixture reaches about 100 degrees F on a

candy thermometer.

Pour heated filling into prebaked crust and arrange the pecans

decoratively on top. Bake until the filling has started to rise and a

knife inserted into the center comes out sticky but hot, about 30 to 40

minutes. The pie will not be completely set in the center at this point

but it will continue to cook a bit when out of oven. This method yields a

rich, creamy texture. Cool for at least 1 hour and serve with sweetened

whipped cream.



Episode#: DKSP01

Copyright © 2003 Television Food Network, G. P. , All Rights Reserved







Have fun! It' great! Dennis.

 

[CumminsPuller]

Thanks Dennis, my father-in-law was pretty excited when you posted the recipe..... Thanks



Jason

 

[Newf Limo]

Hey, you are welcome!



I consider myself to be somewhat of a Pecan Pie aficionado (self-proclaimed of course) and this is the Best yet!