Drunken Pecan Pie Recipes

BOURBON PECAN PIE

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.

PECAN PIE BREAD PUDDING

Steps:

• 1. I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
• 2. In a large mixing bowl add eggs and slightly beat.
• 3. Add everything but the bread and pecans. Mix well until it is combined really good.
• 4. Fold in bread and half the pecans.
• 5. Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
• 6. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
• 7. Pour everything into your prepared baking dish.
• 8. Top with remaining pecans.
• 9. Pop in the oven and bake for 60 minutes.
• 10. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
• 11. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
• 12. Remove from oven.
• 13. While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
• 14. Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
• 15. Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.

DRUNKEN PECANS

Steps:

• 1. Whisk together maple or Karo syrup and 1 cup of your brown sugar and cinnamon in a large sauce pan. Add the bourbon or Amaretto and the vanilla or almond extract. The alcohol will cook out and just leave the flavor.
• 2. Bring to a boil over medium heat stirring constantly. Add the pecans or whatever kind of nuts you prefer.
• 3. Keep stirring over med heat until the pecans are coated in the sugar mixture.
• 4. Continue to cook, stirring frequently until the liquid becomes thick and starts to solidify on your spoon. It needs to reach a high enough temperature for the sugar mixture to harden when cooled. (at least 240 degrees on candy thermometer)
• 5. Remove from heat and add the remaining cup of brown sugar to the pan, quickly toss until all the nuts are coated with the sugar. Pour out on a sprayed, foil lined cookie sheet to cool and break apart any big pieces that are clumped together.
• 6. Once they are cool they will be hard and crunchy. Technically they will keep for a few weeks in a sealed container, but they're usually gone in a few hours.

BOURBON PECAN PIE BARS

Steps:

• Preheat the oven to 350°F. Spray a 9"x9" square cake pan with nonstick baking spray, then line with parchment paper. Set aside.
• In a large bowl, combine the softened butter, applesauce and brown sugar. Using a hand mixer or a rubber spatula, mix together until smooth.
• Measure in the flour, oats and salt. Stir until combined.
• Spread the crust mixture onto the bottom of the prepared baking dish using a rubber spatula or your hands. (If you use your hands, spray them with nonstick baking spray so that the mixture doesn't stick to you.)
• When the crust is evenly spread out across the bottom of the baking dish, pop it in the oven and bake for 15-20 minutes. You don't want the crust to brown, but you do want it to firm up.
• When the crust has pre-baked, remove from the oven and set aside.
• In a large bowl, break the eggs and measure in the sugar. Using a hand mixer or a metal whisk, mix until the ingredients are light yellow and creamy.
• Measure in the salt, maple syrup, honey, bourbon, vanilla extract and melted butter. Stir the ingredients until incorporated.
• Add the pecan halves to the mixture, and use a rubber spatula to stir them into the batter.
• Pour the filling on top of the baked crust, and transfer to the oven.
• Bake the bars for 45-60 minutes, or until the bars are set. (They'll have browned on top, and when you move the cake pan, they will not appear to be liquidy anymore.)
• When they are baked through, remove the bars from the oven.
• Let the bars cool for 30-45 minutes, then slice into even bars and serve.

DRUNKEN JACK PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl beat eggs slightly with a fork.
• Add sugar, Karo syrup, margarine, and vanilla; stir until blended.
• Stir in pecans and pour into pie crust.
• Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
• After pie is out of the oven, pour whiskey evenly over the hot pie and let it soak in for atleast 3 hours while cooling on a wire rack.
• Serve and enjoy.
• Don't give it to the kids!

DRUNKEN PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl.
• Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge.
• Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn.
• Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight.
• Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form.
• Slice the pie into wedges and top with the whipped cream.
• Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed.

DRUNKEN PUMPKIN PECAN PIE

Steps:

• Crust: 1. Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles coarse meal. 2. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously. Form the dough into a ball and chill in the refrigerator for 1 hour. Filling: 1. Beat eggs well. Beat in sugar, and then pumpkin, and add cream, vanilla, bourbon, salt, and spices. Set aside. Topping: 1. Melt butter. 2. Beat eggs with sugar, incorporate butter. Add bourbon, vanilla, cinnamon, and salt. Stir in pecans, set aside. Pie: 1. Grease a pie pan or springform pan. Roll out dough to a 12 inch round. Press dough in place, trim edges. Chill for 15 minutes. 2. Preheat oven to 350°F. Pour pumpkin filling into pan. Gently top with pecan filling. (If pecan filling falls through, bake pumpkin filling for 20 minutes or until set.) Bake until a knife inserted in center comes out clean. (About 1 hr.) Cool and serve with Whipped Cream. Whipped Cream: 1. Beat cream with sugar and whiskey until it stiffens up.