BRANDY PECAN PIE
This is the one pie that I always required my mom to make for the holidays. I would always want to cut into it right when it came out of the oven, but I would have to wait until after dinner! It is worth the wait!
Provided by MKBERTHOT
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.
- Bake in preheated oven for 40 to 50 minutes, or until done.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 65.7 g, Cholesterol 52.1 mg, Fat 21.2 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 312.4 mg, Sugar 31.9 g
BRANDY PECAN PIE
Make and share this Brandy Pecan Pie recipe from Food.com.
Provided by Iron Bloomers
Categories Pie
Time 1h30m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl place pecans and pour in brandy; let sit 30 minutes.
- Preheat oven to 400°.
- In medium bowl combine sugar, eggs, vanilla, corn syrup, salt and flour, mixing well.
- Stir in melted butterand brandied nuts.
- Pour into pie shell.
- Cover crust edges with narrow strips of foil to prevent over browning.
- Bake at 400° for 15 minutes; reduce temperature to 350° and bake 15 minutes. Remove foil from edges and bake 15 minutes more till puffed and golden.
- A knife inserted 1/2 way between edge and center will come out clean.
- Serve warm or cold topped with whipped cream or vanilla ice cream.
BOURBON AND CHOCOLATE PECAN PIE
Steps:
- To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
- Preheat the oven to 350 degrees F.
- To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
- Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.
BRANDIED PEACH CUSTARD PIE
Steps:
- Preheat the oven to 450 degrees.
- For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
- For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
- For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
- For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
- For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
PECAN MINCE PIE
Take this beautiful mincemeat, nut-topped tart along to a festive buffet or serve with an indulgent brandy cream as an alternative to the traditional Christmas pud
Provided by Barney Desmazery
Categories Dessert, Treat
Time 1h25m
Number Of Ingredients 15
Steps:
- To make the pastry, put all the ingredients in a food processor and pulse until it comes together, then tip onto a surface and knead into a ball. Wrap in cling film and chill in the fridge for 30 mins.
- Roll out the pastry on a lightly floured surface and use to line a 23cm tart tin, leaving any excess pastry overhanging. Chill for a further 30 mins.
- Heat oven to 190C/170C fan/gas 5 with a baking sheet on the middle shelf. Prick the pastry base with a fork and line the tin with baking parchment and baking beans or some dry rice. Place on the baking sheet and bake for 20 mins until golden around the edges. Remove the parchment and beans, and return to the oven for 10 mins more until the base is biscuit-brown.
- While the pie case is baking, make the filling. Finely chop half the pecans by hand or by pulsing in a food processor, then tip into a bowl. Mix in the eggs, golden syrup and melted butter until completely combined, then stir in the mincemeat.
- When the pie case is cooked, spoon over the mincemeat pecan filling and top with the reserved whole pecans. Bake for 20-25 mins until the top is just set, then remove from the oven to cool slightly.
- To make the brandy cream, whisk together the cream and the icing sugar until holding soft peaks, then gently whisk in the brandy, vanilla and cinnamon. Serve the pie warm in slices with a dollop of the cream.
Nutrition Facts : Calories 666 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
BRANDIED PECAN PIE
This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
- Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
- Filling: Meanwhile, in a large bowl, stir together eggs, brown sugar, corn syrup, butter, vanilla, brand (if using), and salt. Fold in pecans. Pour filling into pie shell and bake until set but still slightly wobbly in center, 45 to 50 minutes. Let cool on a wire rack, 2 hours, before serving.
Nutrition Facts : Calories 597 g, Fat 37 g, Fiber 3 g, Protein 7 g, SaturatedFat 12 g
CARAMEL-PECAN BLACK BOTTOM PIE
Categories Milk/Cream Food Processor Chocolate Dessert Bake Kentucky Derby Pecan Brandy Chill Party Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 24
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.)
- Position rack in center of oven and preheat to 350°F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack.
- For filling:
- Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.
- For topping:
- Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
- Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
BOURBON PECAN PIE
This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you're left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this - using only one or the other will change the pie's flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Julia Reed
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
- Prick the sides and bottom of the pie shell with a fork at 1/2-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 slightly loose in the center. (It will continue to set as it cools.)
- Place on a rack to cool slightly.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 74 grams, Fat 29 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 259 milligrams, Sugar 58 grams, TransFat 0 grams
CHERRY CHOCOLATE PECAN PIE
I'm a pie baker and this is one my family frequently requests. With the brandy infused cherries and chocolate chips, it's an awesome twist on a pecan pie.-Sonya Labbe, Santa Monica, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Toss cherries with brandy; let stand, covered, 1 hour., For crust, mix flour, sugar and salt. Whisk together oil and milk; add to flour mixture, tossing with a fork just until blended. Press onto bottom and up sides of a greased 9-in. pie plate., For filling, drain cherries, reserving 1 tablespoon brandy. Beat butter, sugar and salt until blended; gradually beat in eggs and reserved brandy. Stir in flour. Fold in pecans, chocolate and cherries; pour into crust., Bake until top is golden brown, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 612 calories, Fat 30g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 195mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 3g fiber), Protein 8g protein.
APPLE BRANDY PECAN CAKE
My favorite apple cake is made with a shot of brandy and drizzled with caramel to set off the wonderful flavors. If alcohol is a no-go, use orange juice instead of apple brandy. If you'd rather go the chocolate route, add mini chocolate chips to the cake and use chocolate ice cream topping for the drizzle. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Lightly grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PECAN-FIG PIE WITH BRANDIED WHIPPED CREAM
Categories Dessert Bake Thanksgiving Fig Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For filling:
- Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.
- Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325°F.
- Spoon filling into warm crust. Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
- For cream:
- Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.) Serve pie with cream.
BRANDY PECAN BUNDT CAKE
I almost forgot I had this recipe. This is one that I like to make New Years, as the circle is the symbol of good luck for the year. The Brandy.... well that's to get you started.
Provided by Vseward Chef-V
Categories Dessert
Time 1h25m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F Generously grease and sugar (Yes, I said SUGAR) a 10-inch tube pan. Pour amount of water in a 13x9 to come half way and place on bottom rack of oven. (This creates a steam in the oven and will make this dense cake really moist) Leave pan in oven during the cooking time as well.
- Beat together butter and sugars in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and brandy.
- Sift together dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.
- Bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (Surface will appear slightly wet.)
- Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely.
- To Prepare Brandy Glaze, Heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly.
- Add powdered sugar, brandy and milk; beat until smooth.
- Drizzle cake with Brandy Glaze. Garnish, if desired. Store tightly covered.
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