bourbon pecan pie - Tilted Forum Project Discussion Community

squeeeb · 12-02-2007, 05:58 PM

i made this for a mixer, two people asked me for the recipe, so i figured it was good enough to share.....

i make my own crust with flour, butter, salt, ice water, but you can use frozen, it's easier.

preheat oven to 350. while it's heating up, put pecans and/or walnuts on a pan and toast them a bit to bring out the oils and flavors. don't burn them. usually by the time the oven is ready, the nuts are ready.

mix 1 cup packed brown sugar, 3/4 cup pure maple syrup, 3/4 stick butter (melted and cool), 3 eggs, 1.5 teaspoons vanilla extract, 1/4 teaspoon salt, and a few splashes of bourbon (about 3 tablespoons).

put bittersweet chocolate chips and chopped toasted nuts in pie crust. add filling. bake about 45 minutes. it will be puffy. it will deflate as it cools.

wraithhibn · 12-03-2007, 04:53 AM

Sounds like Derby Pie, which is amazing.

Hanxter · 12-07-2007, 04:16 PM

hope ya don't mind, but i got turned on to this and it came out sooooooo smoothe...

Upside Down Pumpkin Pecan Pie

In this fabulous pie, cake and pecans form a crunchy crust for a creamy pumpkin custard. To make 2 pies just double the recipe.

½ can (1 ¾ cups) Pumpkin
½ of a 12oz. can (2/3 cup) evaporated milk
½ cup golden brown sugar
¼ cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
½ of a 18.25 oz package (1¾ cups) yellow cake mix with pudding… I can’t find cake mix with pudding in it anymore so I add a small package of instant vanilla pudding to the cake mix..
¾ cup chopped pecans
¼ pound (1 stick) unsalted butter or margarine, melted

Whipped cream for serving, if desired.. hell yeah!!!

To make filling, in a large bowl, whisk together pumpkin, milk, sugar, eggs, pie spice, cinnamon and salt.

Grease a 9” pie dish. Line with a 14” piece of waxed paper. Pour filling into paper.

Sprinkle top with cake mix and then with nuts. Drizzle melted butter over.

Bake in center of oven at 325º F for 55 to 60 minutes or until the top is deeply browned and a knife inserted near the center comes out clean. Don’t overbake!

Cool: refrigerate for 4 hours or overnight. To serve, turn upside down onto a platter. Remove pie dish and waxed paper.

Makes 8 servings

Note: I always make two pies so I don’t waste the other ½ can pumpkin…and then you can use the whole box of cake mix also. Use the small package of instant pudding for the 2 pies…Also ..put foil on a baking sheet as this makes a very full pie pan….

this pie is to die for…enjoy!!!

squeeeb · 12-07-2007, 07:41 PM

how could i mind that? only problem is, now i gotta make it....and then i'll eat it, and then i'll be like "damn, why am i so fat?"

12-02-2007, 05:58 PM	#1 (permalink)
squeeeb part of the problem Location: hic et ubique	bourbon pecan pie i made this for a mixer, two people asked me for the recipe, so i figured it was good enough to share..... i make my own crust with flour, butter, salt, ice water, but you can use frozen, it's easier. preheat oven to 350. while it's heating up, put pecans and/or walnuts on a pan and toast them a bit to bring out the oils and flavors. don't burn them. usually by the time the oven is ready, the nuts are ready. mix 1 cup packed brown sugar, 3/4 cup pure maple syrup, 3/4 stick butter (melted and cool), 3 eggs, 1.5 teaspoons vanilla extract, 1/4 teaspoon salt, and a few splashes of bourbon (about 3 tablespoons). put bittersweet chocolate chips and chopped toasted nuts in pie crust. add filling. bake about 45 minutes. it will be puffy. it will deflate as it cools. __________________ onward to mayhem!

12-03-2007, 04:53 AM	#2 (permalink)
wraithhibn Dopefish Location: the 'Ville	Sounds like Derby Pie, which is amazing. __________________ If you won't dress like the Victoria Secret girls, don't expect us to act like soap opera guys.

12-07-2007, 07:41 PM	#4 (permalink)
squeeeb part of the problem Location: hic et ubique	how could i mind that? only problem is, now i gotta make it....and then i'll eat it, and then i'll be like "damn, why am i so fat?" __________________ onward to mayhem!

12-07-2007, 04:16 PM	#3 (permalink)
Hanxter The Griffin	hope ya don't mind, but i got turned on to this and it came out sooooooo smoothe... Upside Down Pumpkin Pecan Pie In this fabulous pie, cake and pecans form a crunchy crust for a creamy pumpkin custard. To make 2 pies just double the recipe. ½ can (1 ¾ cups) Pumpkin ½ of a 12oz. can (2/3 cup) evaporated milk ½ cup golden brown sugar ¼ cup granulated sugar 2 large eggs 2 teaspoons pumpkin pie spice ½ teaspoon ground cinnamon ½ teaspoon salt ½ of a 18.25 oz package (1¾ cups) yellow cake mix with pudding… I can’t find cake mix with pudding in it anymore so I add a small package of instant vanilla pudding to the cake mix.. ¾ cup chopped pecans ¼ pound (1 stick) unsalted butter or margarine, melted Whipped cream for serving, if desired.. hell yeah!!! To make filling, in a large bowl, whisk together pumpkin, milk, sugar, eggs, pie spice, cinnamon and salt. Grease a 9” pie dish. Line with a 14” piece of waxed paper. Pour filling into paper. Sprinkle top with cake mix and then with nuts. Drizzle melted butter over. Bake in center of oven at 325º F for 55 to 60 minutes or until the top is deeply browned and a knife inserted near the center comes out clean. Don’t overbake! Cool: refrigerate for 4 hours or overnight. To serve, turn upside down onto a platter. Remove pie dish and waxed paper. Makes 8 servings Note: I always make two pies so I don’t waste the other ½ can pumpkin…and then you can use the whole box of cake mix also. Use the small package of instant pudding for the 2 pies…Also ..put foil on a baking sheet as this makes a very full pie pan…. this pie is to die for…enjoy!!!