Pecanpiewithbourboncreme Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PECAN PIE WITH BOURBON CREME

My daughter found this recipe and it has become our favorite for pecan pie. I have never found any restaurant pie to beat this one.

Provided by Mary K. W.

Categories     Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10



Pecan Pie With Bourbon Creme image

Steps:

  • Preheat oven to 350.
  • Prepare pie crust in pie pan and have ready.
  • In 3-qt. saucepan, cook maple syrup, sugar and butter over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes longer, stirring.
  • In large bowl whisk eggs until slightly beaten. Slowly whisk the hot syrup mixture into the eggs. Do not try to add the eggs to the hot syrup. Stir in vanilla.
  • Place unbaked crust on cookie sheet. Place pecans in crust. Pour syrup mixture over pecans.
  • Bake 45 to 50 minutes or until filling is just set.
  • Cool pie on wire rack atleast 1 hour.
  • To serve, whip cream with confectioners' sugar and bourbon. Dollop onto individual pie servings.

Nutrition Facts : Calories 434.4, Fat 26.8, SaturatedFat 9.5, Cholesterol 107.8, Sodium 138.6, Carbohydrate 45.4, Fiber 1.7, Sugar 34.7, Protein 4.6

1 cup pure maple syrup
1 cup granulated sugar
4 tablespoons butter
4 eggs, large
1 tablespoon vanilla extract
9 inches pie crusts
1 1/2 cups pecan halves
1 cup whipping cream
2 tablespoons confectioners' sugar
1 -2 tablespoon Bourbon

BOURBON PECAN PIE

Provided by Alton Brown

Categories     dessert

Time 6h

Yield 1 pie; 8 servings

Number Of Ingredients 24



Bourbon Pecan Pie image

Steps:

  • To make the crust: Chill the butter in the freezer for 15 minutes.
  • Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
  • To assemble and bake the pie: Heat the oven to 350 degrees F.
  • Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
  • Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
  • Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
  • Line a half sheet pan with parchment paper and set aside.
  • Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
  • Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
  • Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.

4 tablespoons unsalted butter, cubed
3 1/2 ounces pecan halves or pieces
6 ounces all-purpose flour, plus extra for rolling
1/2 teaspoon kosher salt
2 tablespoons ice water
2 tablespoons bourbon, chilled
3 large eggs
3 1/2 ounces sugar
6 ounces golden syrup
4 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
8 ounces Spiced Pecans, recipe follows, coarsely chop 6 ounces and leave the remaining 2 ounces whole
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water

CHOCOLATE BOURBON PECAN PIE

Provided by Damaris Phillips

Categories     dessert

Time 4h35m

Yield One 9-inch pie (6 to 8 servings)

Number Of Ingredients 12



Chocolate Bourbon Pecan Pie image

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
  • Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
  • Lower the oven temperature to 350 degrees F.
  • Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
  • Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
4 ounces (8 tablespoons) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
1/3 cup firmly-packed light brown sugar
3 large eggs, at room temperature
1/4 cup coconut oil, melted
3/4 cup sorghum (See Cook's Note)
3 to 4 tablespoons bourbon
1 1/2 cups roughly chopped pecans
1/2 cup dark chocolate chips

PECAN PIE

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 14



Pecan Pie image

Steps:

  • Roll out the dough on a floured surface to a thickness of about 3/8 inch. Line a 9-inch pie dish with the dough, bringing it fully up the sides. Trim off any excess dough and crimp the edge. Place the pie dish in the refrigerator to allow the dough to firm up.
  • Preheat the oven to 325 degrees F.
  • Combine the sugar, corn syrup, butter, bourbon, and salt in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Reduce to a simmer and cook for 2 minutes. Remove from the heat and let the mixture cool to lukewarm.
  • In a medium bowl, whisk the eggs and vanilla together and then add the cooled bourbon syrup mixture. Continue whisking until fully incorporated.
  • Place the pecans in a single layer on a baking sheet lined with parchment paper and bake for 5 minutes. Be careful not to let them burn. This will give the pecans a toasted flavor. Allow to cool.
  • Raise the oven temperature to 375 degrees F. Remove the pie dish from the refrigerator and fill it with the cooled pecans. Pour over the bourbon syrup mixture, completely covering the pecans.
  • Bake for 10 minutes, reduce the temperature to 325 degrees F, and continue to bake for about 40 minutes, until set. Remove from the oven and place on a wire rack to cool completely. Serve each slice with whipped cream or a scoop of ice cream.
  • Sift the flour and salt into a large bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture is the consistency of pea-sized crumbs. Slowly add the cold water 1 teaspoon at a time, mixing just until a lightly moist dough is formed. The amount of water needed can vary; it can be more or less than the full amount.
  • Divide the dough in half and form into two balls. Tightly wrap each ball in plastic wrap and place in the refrigerator until needed. The dough should rest for at least 1 hour.
  • When ready to use, remove the dough from the refrigerator, allow to rest for 10 minutes, and unwrap. On a lightly floured surface, roll out the dough as directed in individual recipes. For the best results, always work with cold dough.

Basic Pie Crust, recipe to follow
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
4 tablespoons unsalted butter
5 tablespoons aged Kentucky bourbon
1/2 teaspoon fine sea salt
3 large eggs
1 tablespoon pure vanilla extract, preferably Bourbon vanilla
Scant 2 cups jumbo pecan halves (about 7 ounces)
Whipped cream or vanilla ice cream, for serving
1 cup pastry flour
1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into 1/4 inch cubes
2 tablespoons ice water

BOURBON PECAN PIE

Make and share this Bourbon Pecan Pie recipe from Food.com.

Provided by Audrey M

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9



Bourbon Pecan Pie image

Steps:

  • Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Position a rack in the bottom third of the oven and preheat to 400 degree.
  • Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
  • Bake until the pastry seems set, about 15 minutes.
  • Remove the foil and set the pie shell aside on a baking sheet.
  • Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
  • Arrange the pecans in pan and pour in the filing.
  • Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
  • Transfer the pie to a wire cooling rack.
  • Let stand until warm, or cool completely.
  • Store, covered, at room temperature for up to 2 days.
  • Serve at room temperature.
  • The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
  • Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
  • Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

1 butter pie dough or 1 shortening pie dough
1/2 cup packed light brown sugar
3 large eggs
1 cup dark corn syrup
2 tablespoons unsalted butter, melted
1 tablespoon Bourbon
1 teaspoon vanilla extract
1 pinch salt
1 1/2 cups loosely coarsely chopped pecans

BOURBON PECAN PIE

Provided by Sandra Lee

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10



Bourbon Pecan Pie image

Steps:

  • Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet.
  • In a large bowl, beat together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing.

1 (9-inch) deep-dish frozen pie shell
3 eggs
5 tablespoons butter, at room temperature
1 cup packed brown sugar
3/4 cup caramel sauce
2 tablespoons bourbon
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt
1 1/2 cups pecan halves, toasted

BOURBON-FLAVORED PECAN PIE

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 11



Bourbon-Flavored Pecan Pie image

Steps:

  • Preheat the oven to 350 degrees F. Stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts. Remove from heat. Add the butter and let melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy. Gently stir in the vanilla, bourbon and salt.
  • Whisk the eggs in a medium bowl. Gradually add the sugar mixture, whisking until incorporated.
  • Lightly mist four 4-inch individual pie pans with cooking spray. Unfold the pie dough and cut into quarters; press each piece into a pan and crimp the edges with your fingers. Place on a baking sheet. Divide the pecans evenly among the pie shells and pour the filling on top.
  • Bake the pies until golden and firm, about 45 minutes. Cool completely on a rack, then carefully remove from the pans. Serve with whipped cream, if desired.

3/4 cup sugar
1/2 cup dark corn syrup
2 1/2 tablespoons unsalted butter, cut into cubes
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons bourbon
1/4 teaspoon kosher salt
2 large eggs
Cooking spray
1 sheet refrigerated pie dough (half of a 15-ounce package)
1 cup pecan pieces
Whipped cream, for serving (optional)

BOURBON PECAN PIE

No you can't taste the vinegar--it just tames the over-the-top sweetness of the typical pecan pie. The bourbon? Well it's just plain good!

Provided by jrbuilta

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 11



Bourbon Pecan Pie image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Beat eggs in a large mixing bowl with an electric mixer until frothy. Mix in brown sugar. Add corn syrup and mix. Add butter, bourbon, half-and-half, vinegar, flour, and salt and beat until well mixed, 1 to 2 minutes.
  • Toast pecans in a dry skillet over low heat until fragrant, 3 to 5 minutes. Place evenly in the pie crust. Pour filling mixture over. Do not overfill; you may have a little left over. Place pie on a baking sheet.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until a knife inserted into the center comes out mostly clean, about 25 minutes more. Cover the edges of the crust with foil to prevent overbrowning if desired. Remove from the oven and let cool for at least 1 hour before slicing.

Nutrition Facts : Calories 530.2 calories, Carbohydrate 59.4 g, Cholesterol 86 mg, Fat 31.5 g, Fiber 3 g, Protein 6 g, SaturatedFat 7.7 g, Sodium 247.1 mg, Sugar 25.4 g

3 large eggs
½ cup light brown sugar
1 cup light corn syrup
¼ cup unsalted butter, softened
2 tablespoons bourbon whiskey
1 ½ tablespoons half-and-half
1 tablespoon white vinegar
1 tablespoon quick-mixing flour (such as Wondra®)
¼ teaspoon salt
1 ½ cups pecan halves or pieces
1 (9 inch) unbaked pie crust

BOURBON PECAN PIE

This pie is really yummy and naughty. But perhaps one only for adults? Make one without the bourbon for the kids, or treat them all to ice cream instead.

Provided by PalatablePastime

Categories     Pie

Time 1h15m

Yield 1 pie, 6-7 serving(s)

Number Of Ingredients 10



Bourbon Pecan Pie image

Steps:

  • Preheat oven to 350°F.
  • Blind bake the crust: allow pie crust to reach room temperature.
  • Line 9" pie pan with crust; fold excess dough over around edges and flute.
  • Prick crust bottom & sides with a fork and chill pie crust for 30 minutes.
  • Line crust with parchment and fill with pie weights (or dry beans) and bake for 10 minutes. Remove and let cool while preparing filling. Remove pie weights and parchment.
  • Prepare the filling: beat eggs lightly in a large bowl.
  • Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.
  • Stir in the chopped pecans.
  • Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.
  • To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust & center comes out clean.
  • Cool on a trivet or wire rack.

Nutrition Facts : Calories 826.2, Fat 47.3, SaturatedFat 8.4, Cholesterol 103.2, Sodium 265.9, Carbohydrate 99, Fiber 5.2, Sugar 49.9, Protein 9

3 eggs
3/4 cup muscovado sugar or 3/4 cup light brown sugar
1/4 cup dark molasses
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 -2 tablespoon Bourbon (amount to taste)
1 cup coarsely chopped pecans
50 -60 pecan halves (to top pie)
1 (9 inch) pie crusts (refrigerated ready-to-bake or homemade)

BOURBON-KISSED PECAN PIE

This rich pie is always on our Thanksgiving dessert table. Find more of my recipes on my blog, A Southern Grace.-Grace Mannon, Abingdon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9



Bourbon-Kissed Pecan Pie image

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat eggs, sugar, corn syrup, butter and bourbon until blended. Stir in chocolate chips, 1 cup coconut and pecans. Pour into pastry shell; sprinkle with remaining coconut., Bake 45-50 minutes or until filling is set and coconut is golden brown. Cool on a wire rack; serve or refrigerate within 2 hours.

Nutrition Facts : Calories 608 calories, Fat 35g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 225mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 4g fiber), Protein 6g protein.

Pastry for single-crust pie (9 inches)
3 large eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tablespoons butter, melted
1 tablespoon bourbon
2 cups semisweet chocolate chips
1 cup plus 3 tablespoons sweetened shredded coconut, divided
1 cup chopped pecans

BOURBON-BROWN BUTTER PECAN PIE

Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.

Categories     Bourbon     Dessert     Pecan     Bon Appétit     Kidney Friendly

Yield Makes 10 servings

Number Of Ingredients 15



Bourbon-Brown Butter Pecan Pie image

Steps:

  • Crust:
  • Whisk salt and 1 1/2 cups flour in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 tablespoons cold water and knead until dough just comes together.
  • Roll out dough on a lightly floured surface until about 1/4" thick. Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round. Transfer to a 9" pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1" overhang. Fold edges under and crimp. Freeze while you make the filling.
  • Assembly:
  • Place a rack in lower third of oven; preheat oven to 425°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.
  • Bake pie 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes. Transfer to a wire rack; let
  • Chill until firm, at least 4 hours.

Crust:
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour, plus more
3/4 cup vegetable shortening
Assembly:
1/2 cup (1 stick) unsalted butter
3 large eggs
1 cup (packed) light brown sugar
1/2 cup honey
1/2 cup pure cane syrup (such as Steen's) or dark corn syrup
2 tablespoons bourbon
2 tablespoons vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
2 cups pecans, chopped

PECAN PIE WITH BOURBON CREME

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 10



Pecan Pie with Bourbon Creme image

Steps:

  • Preheat over to 350 F. In 3-quart saucepan, cook maple syrup, sugar, and butter over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes longer, stirring often.
  • In a large bowl, with whisk, beat eggs slightly, slowly whisk in hot syrup mixture. Stir in vanilla.
  • Place unbaked crust on cookie sheet (important). Place pecans in crust. Pour syrup mixture over pecans.
  • Bake pie 45-50 minutes or until filling is just set. Cool pie on wire rack for at least 1 hour.
  • Whip cream with confectioners' sugar and bourbon. Serve pie with a dollop of whip cream mixture on each slice.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 cups maple syrup
1 cups granulated sugar
4 tablespoons butter
4 units eggs
1 tablespoons vanilla
1 inches pie crust
5.5 cups pecan halves
1 cups heavy
2 tablespoons confectioner
12 tablespoons bourbon

NEW ORLEANS CHOCOLATE BOURBON PECAN PIE

My family loves this pie at Thanksgiving, Christmas or really any holiday of the year. So put on some jazz, pour yourself some java, and have a piece of this delicious dessert. The chocolate chips and the bourbon add a delicious change to the normal pecan pie. Top with whipped cream and enjoy.

Provided by tracy918

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9



New Orleans Chocolate Bourbon Pecan Pie image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
  • Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.

Nutrition Facts : Calories 670.4 calories, Carbohydrate 81.9 g, Cholesterol 90.1 mg, Fat 36.2 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 13.5 g, Sodium 368.4 mg, Sugar 28.4 g

⅔ cup white sugar
1 cup corn syrup
2 tablespoons bourbon whiskey
3 eggs
⅓ cup melted butter
½ teaspoon salt
1 cup coarsely chopped pecans
1 cup semi-sweet chocolate chips
1 (9 inch) refrigerated pie crust

EASY BOURBON PECAN PIE

This pie has a mellow bourbon flavor that's not too strong and not too sweet. And it is easy, crunchy and chewy-just what you want in a pecan pie. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11



Easy Bourbon Pecan Pie image

Steps:

  • In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next 5 ingredients and chopped pecans., Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes. , Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 600 calories, Fat 41g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 221mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.

12 ounces toasted pecan halves, divided
4 large eggs, room temperature
1/2 cup packed dark brown sugar
1/4 cup sugar
1 cup dark corn syrup
8 tablespoons unsalted butter, melted
1/4 cup bourbon
2 teaspoons vanilla extract
1/4 teaspoon salt
1 sheet refrigerated pie crust
Vanilla ice cream, optional

SOUTHERN BOURBON PECAN PIE

When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. -Paul Falduto, Efland, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9



Southern Bourbon Pecan Pie image

Steps:

  • 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. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.

Nutrition Facts : Calories 536 calories, Fat 26g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (60g sugars, Fiber 2g fiber), Protein 5g protein.

1/4 cup butter, cubed
1 cup sugar
1 cup dark corn syrup
3 large eggs
1/4 cup bourbon
1 teaspoon vanilla extract
Pinch salt
1-1/2 cups pecan halves
1 frozen deep-dish pie crust (9 inches)

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



Bourbon Pecan Pie image

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

3 eggs, lightly beaten
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pie shell (see recipe)
1 1/4 cups coarsely chopped pecans

FAVORITE BOURBON PECAN PIE

This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.

Provided by BlueEyedBaker

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8



Favorite Bourbon Pecan Pie image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
  • Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g

½ cup white sugar
½ cup brown sugar
3 tablespoons butter, melted
½ cup light corn syrup
3 eggs, beaten
2 tablespoons bourbon
2 cups pecan halves
1 (9 inch) unbaked deep-dish pie crust

CARAMEL-BOURBON PECAN PIE

Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 9



Caramel-Bourbon Pecan Pie image

Steps:

  • Heat oven to 375°F.
  • Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
  • Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
  • Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 570, Fat 33 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

36 KRAFT Caramels
1/4 cup water
1/4 cup butter
2 Tbsp. bourbon
1 pkg. (6 oz.) pecan halves
1 frozen deep-dish pie crust (9 inch), thawed
3 eggs
3/4 cup sugar
1 tsp. vanilla

BOURBON CHOCOLATE PECAN PIE

Make and share this Bourbon Chocolate Pecan Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h15m

Yield 1 9inch pie

Number Of Ingredients 11



Bourbon Chocolate Pecan Pie image

Steps:

  • Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
  • Pour into piecrust.
  • Bake on lowest oven rack at 350 degrees for 1 hour or until set.

4 large eggs
1 cup light corn syrup
6 tablespoons butter or 6 tablespoons margarine, melted
1/2 cup sugar
1/4 cup firmly packed light brown sugar
3 tablespoons Bourbon
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 cup coarsely chopped pecans
1 cup semisweet chocolate morsel
1 (9 inch) pie shells

BOURBON PECAN PIE

Provided by Suzanne Hamlin

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10



Bourbon Pecan Pie image

Steps:

  • Preheat oven to 350 degrees. Spread pecans on baking sheet and roast them for about 7 minutes, until toasted. Remove them from the baking sheet, and cool. Raise oven temperature to 450 degrees.
  • In a large bowl, beat eggs slightly, and whisk in the dark brown sugar and corn syrup. Whisk in the salt, butter, vanilla and bourbon. Mix flour with pecans, and add.
  • Prick the bottom of the pastry all over with the tines of a fork. Pour the filling into the crust, and put the pan on a flat baking sheet. Place on the lower level of the oven, reduce the temperature to 350 degrees and bake for 35 to 40 minutes, until filling is puffed and firm. Check after 20 minutes; if the crust is browning too quickly, loosely drape a piece of aluminum foil around the edges.
  • Remove to a rack, and serve warm or at room temperature, with whipped cream, creme fraiche or vanilla ice cream.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 17 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 184 milligrams, Sugar 42 grams, TransFat 0 grams

1 1/2 cups pecans
3 large or extra-large eggs
1/2 cup dark brown sugar
1 cup dark corn syrup
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 tablespoons bourbon
1 tablespoon flour
1 nine-inch metal pie tin lined with pastry

CHOCOLATE BOURBON PECAN PIE

Kentucky bourbon gives a kick to this Southern classic.

Provided by ANITAL

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10



Chocolate Bourbon Pecan Pie image

Steps:

  • Preheat oven to 325 degrees F (165 degrees F).
  • In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
  • In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
  • Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 79.9 g, Cholesterol 123.5 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 13.5 g, Sodium 319.5 mg, Sugar 49 g

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
½ cup butter
4 eggs, beaten
¼ cup bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

EASY BOURBON PECAN PIE

Paula Deen's Recipe. This is so simple and delicious. The bourbon gives the pie such a rich flavor. It's my husbands favorite pie of all time!

Provided by Teresa in Charleston

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7



Easy Bourbon Pecan Pie image

Steps:

  • Preheat the oven to 375 degrees.
  • In a medium bowl, stir together the sugar and melted butter.
  • Add the corn syrup, eggs, pecans, and bourbon, & stir until all ingredients are combined.
  • Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
  • Bake for 10 minutes and lower the temperature to 350 degrees and continue to bake for an additional 25 minutes, or until the pie is set.
  • Remove from oven and cool on a wire rack.

Nutrition Facts : Calories 440.6, Fat 24.7, SaturatedFat 6.1, Cholesterol 90.8, Sodium 190.6, Carbohydrate 51.4, Fiber 1.9, Sugar 32, Protein 4.8

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2-2 cups pecan halves
2 tablespoons good-quality Bourbon
1 (9 inch) deep dish pie shells, unbaked

PECAN-BOURBON PIE

Categories     Bourbon     Food Processor     Citrus     Nut     Dessert     Bake     Freeze/Chill     Thanksgiving     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 2 pies

Number Of Ingredients 18



Pecan-Bourbon Pie image

Steps:

  • For crust:
  • Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours. DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using.
  • Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling.
  • For filling:
  • Position rack in center of oven and preheat to 350°F. Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts.
  • Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil; store at room temperature.

Crust:
2 cups all purpose flour
1/2 cup cake flour
1 tablespoon sugar
1/2 teaspoon coarse kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 teaspoons fresh lemon juice
6 tablespoons (or more) ice water
Filling:
6 large eggs
1 cup (packed) dark brown sugar
1 cup (packed) golden brown sugar
1 1/3 cups light corn syrup
1/2 cup (1 stick) unsalted butter, melted
1/4 cup bourbon (such as Maker's Mark)
1 teaspoon coarse kosher salt
1 teaspoon finely grated lemon peel
4 cups (about 16 ounces) pecan halves, toasted, very coarsely chopped

BOURBON PECAN PIE

Provided by Molly O'Neill

Categories     dessert

Time 1h20m

Yield One nine-inch pie

Number Of Ingredients 14



Bourbon Pecan Pie image

Steps:

  • To make the crust: Place flour, sugar and salt in the work bowl of a food processor. Pulse just to combine. Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
  • On a lightly floured surface, roll out dough to fit a 9-inch pie plate. Place dough in pie plate. Trim and crimp edges.
  • To make the filling, preheat oven to 375 degrees. Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate. Pour the filling over the pecans. Bake until set, about 35 to 40 minutes.

1 1/4 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
4 tablespoons cold unsalted butter, cut in pieces
3 tablespoons cold vegetable shortening
3 tablespoons ice water
3 eggs, beaten
1 cup sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup melted unsalted butter
2 tablespoon bourbon
1/2 teaspoon salt
1 cup chopped pecans

More about "pecanpiewithbourboncreme recipes"

BOURBON CHOCOLATE PECAN PIE | THE BEST PECAN PIE RECIPE
Preheat oven to 350°F. In a large bowl, whisk together Karo® Light Corn Syrup, brown sugar, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the chopped chocolate and pecans and stir to combine. Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans and chocolate into an even layer.
From bromabakery.com


BOURBON PECAN PIE WITH WHIPPED CREAM - TODAY.COM
1 cup packed light brown sugar. 2/3 cup honey. 1 tablespoon unsulfured molasses. 3 tablespoons bourbon. 2 teaspoons pure vanilla extract. 3 large eggs, room temperature. 1/2 teaspoon kosher salt ...
From today.com


RECIPE FOR DEEP DISH PECAN PIE - THERESCIPES.INFO
Deep Dish Pecan Pie | The Ultimate Pecan Pie best bakeorbreak.com. 3 & 1/2 cups pecan halves Instructions To make the crust: Wrap the outside or inside of a 9-inch springform pan in aluminum foil.(This is optional but prevents leaks. See my note below.) Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy.
From therecipes.info


BOURBON PECAN PIE: MY FOOLPROOF BOURBON PECAN PIE RECIPE
The BEST pecan pie recipe! A professional pastry chef shows you how to bake pecan pie and par bake pie crust in this easy-to-follow tutorial! A Southern peca...
From youtube.com


BEST BOURBON-PECAN PIE — HOW TO MAKE BOURBON-PECAN PIE
Add butter and pulse until mixture resembles coarse meal, 10 to 12 times. Add water, 1 tablespoon at a time, and pulse until large clumps form (add up to 2 additional tablespoons of water if needed). Gather dough into a ball, roll into a 3/4-inch-thick disk. Wrap in plastic wrap; chill 30 minutes. On a floured work surface, roll dough to a 13 ...
From countryliving.com


BOURBON PECAN PIE | VANILLA AND BEAN
On medium-low heat, mix the brown rice syrup and sugar together until the sugar dissolves. Remove from the heat and whisk in the butter, molasses, bourbon, and vanilla. Let this mixture cool to room temperature. Third, toast the pecan halves, then a rrange the pecans, tops up, in the bottom of the pie. Next, once the brown rice syrup mixture ...
From vanillaandbean.com


BOURBON PECAN PIE - ONE HOT OVEN
To the bowl, add the sugar, corn syrup, melted butter, vanilla, bourbon, and salt then mix until thoroughly combined. Step 4. Add the chopped pecans to the mixing bowl and stir well. Step 5. Pour the pie filling into the prepared pie shell and bake for 55 - 65 minutes in a 350 degree F. oven. Add the pecan pie filling.
From onehotoven.com


BEST EASY BOURBON PECAN PIE RECIPE - CRAZY FOR CRUST
Preheat oven to 425°F. Place pie crust in pie pan and chill until filling is ready. Mix corn syrup, eggs, sugar, butter, bourbon, salt and cornstarch in a medium sized bowl. Stir in pecans. Pour into prepared pie crust. Place pie on a baking sheet and …
From crazyforcrust.com


BOURBON CARAMEL PECAN PIE - GATHERED IN THE KITCHEN
Instructions. Preheat oven to 350°F. Line a 9″ pie dish with the prepared pie crust and place the pie dish in the freezer while preparing the filling. Lightly whisk eggs in a medium sized mixing bowl. Using a spoon, mix in corn syrup, sugar, butter, vanilla, and bourbon and mix until well combined. Stir in pecans.
From gatheredinthekitchen.com


BOURBON-ORANGE PECAN PIE WITH BOURBON CREAM RECIPE | EPICURIOUS
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 …
From epicurious.com


BOURBON PECAN PIE - FOODNESS GRACIOUS
Wrap in a ziplock bag and place in the fridge to rest while you make the filling. Preheat the oven to 400 degrees F. In another bowl, whisk the eggs and add the brown sugar, corn syrup, melted butter, molasses, vanilla, and bourbon. Whisk until smooth and then, add the chopped pecans and mix well. Set aside.
From foodnessgracious.com


CHOCOLATE PECAN PIE WITH BOURBON RECIPE | FOOD & WINE
Refrigerate until firm. Step 7. Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely …
From foodandwine.com


BOURBON PECAN PIE - THE BEST THANKSGIVING DESSERT - BROMA BAKERY
Preheat the oven to 350°F and place pie crust in pie pan. In a large mixing bowl mix together the Karo® Light Corn Syrup, brown sugar, eggs, butter, salt, vanilla, and bourbon until well mixed. Stir in the toasted pecans. Pour the filling into an unbaked pie crust and use a spatula to even out of the filling.
From bromabakery.com


CHOCOLATE BOURBON PECAN PIE - HAMILTON BEACH RECIPE - YOUTUBE
Bourbon and chocolate heighten the flavor intensity and give it a deep richness. When both are added, some refer to this as “Derby Pie”. Whatever you call it...
From youtube.com


BOURBON PECAN PIE - JO COOKS
Place the butter in the freezer for 20 minutes. Add the flour, salt and sugar to a food processor and pulse a couple times. Add the butter to the food processor and pulse for about 30 seconds to a minute until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing.
From jocooks.com


BOURBON PECAN PIE - A HOLIDAY CLASSIC | VALERIE'S KITCHEN
Preheat oven to 350 degrees F. Line a 9-inch pie dish with the prepared pie crust and place the pie dish in the freezer while preparing the filling. Lightly whisk eggs in a medium mixing bowl. Using a spoon, mix in corn syrup, sugar, butter, vanilla, and bourbon and mix until well combined. Stir in pecans.
From fromvalerieskitchen.com


BOURBON CREAM PECAN PIE | MRFOOD.COM
In a large saucepan over medium heat, combine corn syrup, butter, brown sugar, flour, and salt; stir until butter melts. Remove from heat and add eggs and vanilla; mix well. Stir in pecans and pour into pie shell. Bake 55 to 60 minutes, or until firm. Serve warm or allow to cool before serving, topped with dollops of the bourbon cream.
From mrfood.com


HOMEMADE PECAN PIE WITH BOURBON [VIDEO] - SWEET AND SAVORY …
First, mix brown sugar, cornstarch, and salt. Then, add the mixture to a saucepan over low-medium heat. Next, whisk in egg yolks, dark corn syrup, and cream. Stir and simmer. Remove from heat, stir in cold butter until fully dissolved. Fold in chopped roasted pecans.
From sweetandsavorymeals.com


BOURBON PECAN PIE RECIPE | MYRECIPES
This pie tastes great warm, cold, or at room temperature and pairs excellently with ice cream or whipped cream. Store leftovers covered in the fridge for up to 3 days, or mix with vanilla ice cream and some extra bourbon for a killer milkshake. By Anna Theoktisto. Close this dialog window. Review this recipe.
From myrecipes.com


DEEP DISH BOURBON PECAN PIE - ABERDEEN'S KITCHEN
Make the Pie Crust. Preheat oven to 350˚F. In a large mixing bowl, mix together the flour, sugar and salt until completely combined. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
From aberdeenskitchen.com


BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF
Step 2: Make the Filling. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool.
From onceuponachef.com


KENTUCKY BOURBON PECAN PIE RECIPE - THE SPRUCE EATS
Save Recipe. This bourbon pecan pie includes a small amount of Kentucky bourbon. The bourbon jazzes up this pecan pie with flavor and spirit. The pie includes dark brown sugar, eggs, and butter. The pie may be baked in an unbaked pastry crust, but a partially baked crust will ensure a firm, well-baked bottom. Featured Video.
From thespruceeats.com


BOURBON-PECAN PIE RECIPE - CHERYL DAY | FOOD & WINE
In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans. Step 2. Pour the filling into ...
From foodandwine.com


CHOCOLATE-BOURBON PECAN PIE - CHATELAINE
WHIRL flour with 1 1/2 tsp sugar and 3/4 tsp salt in a food processor until combined.Add butter. Pulse until finely crumbled. With machine running, add water through the spout, 1 tbsp at a time ...
From chatelaine.com


PECAN BOURBON PIE RECIPE | BON APPéTIT
Step 1. Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form ...
From bonappetit.com


Related Search