Easy Bourbon Walnut Pie Recipes

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BOURBON CHOCOLATE-WALNUT PIE



Bourbon Chocolate-Walnut Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 5h40m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon apple cider vinegar
3 large eggs
3/4 cup packed light brown sugar
3/4 cup light corn syrup
4 tablespoons unsalted butter, melted and cooled
2 tablespoons bourbon
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 1/2 cups roughly chopped walnuts
1/2 cup semisweet chocolate chips

Steps:

  • Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse a few times until the butter is in pea-size pieces. Add the vinegar and 1 tablespoon ice water; pulse until the dough starts coming together but is still crumbly, adding 1 more tablespoon ice water if necessary. Turn the dough out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, at least 30 minutes.
  • Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla, salt, walnuts and chocolate chips in a large bowl until smooth. Pour the filling into the crust. Carefully place the pie plate on the hot baking sheet in the oven and reduce the temperature to 350 degrees F. Bake until the crust is golden and the filling is set around the edge but slightly jiggly in the center, 50 to 55 minutes. Transfer to a rack and let cool completely, 3 to 4 hours.

BASIC BLACK WALNUT PIE



Basic Black Walnut Pie image

Black walnuts are abundant here in the Ozarks. My aunt gave me this walnut pie and I think it's one of the best pies I've ever tasted. -Helen Holbrook, De Soto, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
1 unbaked pastry shell (9 inches)
1 cup light corn syrup
1/2 cup packed brown sugar
3 tablespoons butter
3 large eggs, lightly beaten
1 cup chopped black walnuts

Steps:

  • Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.

Nutrition Facts : Calories 506 calories, Fat 22g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 222mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 1g fiber), Protein 7g protein.

EASY BOURBON PECAN PIE



Easy Bourbon Pecan Pie image

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

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

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.

ENGLISH WALNUT PIE



English Walnut Pie image

My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.

Provided by Vivian

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

3 eggs
¼ teaspoon salt
¾ cup white sugar
2 teaspoons vanilla extract
¾ cup light corn syrup
1 cup chopped walnuts
¼ cup butter
1 (9 inch) deep dish pie crust

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
  • Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g

EASY BOURBON WALNUT PIE



Easy Bourbon Walnut Pie image

This pie is super-easy to make, just mix and bake, it's no-fail recipe and ALWAYS sets just perfectly when baked. You can use chopped pecans in place of walnuts. Use your own favorite pie crust or use my No-Fail Butter Pie Crust recipe#66929. This pie is still good even without the bourbon, but better with it lol!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 1 (9-inch) pie

Number Of Ingredients 11

1 unbaked pie shell, dough (to fit bottom of a 9-inch deep-dish pie plate)
1 cup dark corn syrup
1/2 cup sugar (can use more for a sweeter taste)
3 large eggs
2 tablespoons butter, melted
2 tablespoons Bourbon
1 1/2 tablespoons flour
2 teaspoons vanilla
1/4 teaspoon salt
1 1/2 cups coarsley chopped walnuts
whipped cream

Steps:

  • Set oven to 350 degrees (bottom oven rack).
  • Roll out pastry on a floured surface into about a 14-inch round circle.
  • Transfer to a glass pie plate.
  • Fold edge under and crimp decoratively.
  • Place in the fridge while mixing the filling.
  • To make the filling: Whisk all ingredients except the walnuts in a large bowl until smooth.
  • Add in the walnuts; mix to combine.
  • Pour the filling into the prepared pie crust.
  • Bake until the crust is golden and the filling is set in the center when the pie is shaken slightly (about 50-55 minutes).
  • Cool pie completely.
  • Cut into slices and dollup with whipped cream.

Nutrition Facts : Calories 3955.7, Fat 212.3, SaturatedFat 44.9, Cholesterol 695.6, Sodium 2403.2, Carbohydrate 471.8, Fiber 18.7, Sugar 194.6, Protein 58.1

BOURBON WALNUT PIE



Bourbon Walnut Pie image

Provided by Robin Smith

Categories     Food Processor     Dairy     Egg     Nut     Dessert     Bake     Christmas     Walnut     Winter     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Crust:
2 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
1 tablespoon milk
Filling:
1 cup dark corn syrup
1/2 cup sugar
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons bourbon
1 1/2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup chopped walnuts (about 3 ounces)
3/4 cup walnut halves (about 3 ounces)

Steps:

  • For crust:
  • Blend flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Whisk egg and milk in small bowl to blend, then add to processor. Blend until moist clumps form. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Dough can be prepared up to 2 days ahead. Keep refrigerated. Let dough soften slightly before rolling out.)
  • For filling:
  • Preheat oven to 350°F. Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend. Mix in all walnuts.
  • Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp decoratively. Pour filling into prepared crust. Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes. Cool pie completely in pan on rack.

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