Mine a bit runny - will add 1 Tbl of flour next time. Just fill bottom of pan w pecan halves - about 1 1/2-2 cups. I made it easy by using Pet Ritz pie crust (large 9 1/2"). Flavor was delicious (a real bourbon kick). Restaurant pies, at $4.50+ a slice, are my ideal here. Perhaps I am an inadequate baker, but I was unable to get the filling to gel to the extent I find it in restaurant pies. Add corn syrup, brown sugar, butter, bourbon, salt and vanilla beat until blended. I especially liked the dough and flavor that the bourbon gave the filling.Īfter making and tasting, I remain on the quest for the (to me) perfect pecan pie. I’ve added a healthy dose of salt and vanilla along with a glug of bourbon. When in a hurry why not? Perfect for Thanksgiving, holidays and winter. The base is a simple mixture of eggs, butter, brown sugar, and corn syrup. I also use a premade crust which nobody ever knows the difference. I make either one large pie or small tarts. Be sure to let it rest for 30 minutes before serving. Perfect for winter.įabulous recipe! I made individual bitesize tartlets. Read Reviews Michael Graydon + Nikole Herriott This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Substitued my standard pate brisee crust and it was still just terrific. Place the pie crust on a sheet pan lined with parchment paper. In a medium mixing bowl, combine the brown sugar, granulated sugar, flour, and 1 teaspoon salt. Place an oven rack in the center of the oven. I do like the shortbread crust lots.BUT I couldn't taste the bourbon - so I would up the bourbon by 4 to 5 T.I also accidentally omitted the 1/3 c butter - BUT it was not missed at all since the crust is practically solid butter! What You need to a Make a CHOCOLATE BOURBON PECAN PIE 1 cup of sugar (This last time I used 1/2 cup white and 1/2 cup brown sugar) 1 9 inch pie shell-unbaked. Directions Preheat the oven to 350 degrees F. I wanted to give this recipe a '4' - it's quite good BUT - it's very rich - SO I think the single serving size of 4" tin is way too large - I would make these as tartlettes next time. I'm not a huge fan of butter tarts, but everyone I bake them for loves them! Also, when I make the entire recipe and want to do 1 doz w pecans and 1 doz without, I make 1 1/2 times the filling since the non pecan tarts take up much more of the filling. I find they're too hard to get out of the tins and the shells not quite sturdy enough if I don't pre-bake the pastry. I also bake the empty pastry shells on their own for about 3 1/2 mins then fill and cook for approx. I use regular sized muffin tins and spray them well w Pam. It's the recipe I use in my little side baking biz and people love them! I end up yielding 24 tarts out of the recipe. I've made these about 4 times in the last three weeks.
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