Chocolate-Pecan-Bourbon Pie Adapted from Michele Stuart’s “Perfect Pies” Makes one 9-inch pie Crust • 1 RECIPE TRADITIONAL PASTRY PIECRUST (RECIPE BELOW) • 2 TABLESPOONS HEAVY CREAM (TO GLAZE THE PIE EDGES) Filling • 3 LARGE EGGS, ROOM TEMPERATURE • 1/2 CUP PLUS 1 TABLESPOON SUGAR • 1 1/4 CUPS DARK CORN SYRUP • 1/2 TABLESPOON PURE VANILLA EXTRACT • 1 TABLESPOON BOURBON • 5 TABLESPOONS UNSALTED BUTTER, MELTED AND KEPT WARM • 1 1/2 CUPS CHOPPED PECANS • 3/4 CUP…
Prep Time: 40 minutes Cook Time: 2 hours Total Time: 2 hours, 40 minutes Yield: Serves 8 Ingredients For the Crust: • 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers) • 1/4 cup light brown sugar, packed • 1/3 cup butter, melted For the Pecan Filling: • 1 cup granulated sugar • 2/3 cup dark corn syrup • 1/3 cup butter • 2 large eggs, lightly beaten • 1-1/2 cups pecans, chopped • 1 teaspoon vanilla extract For the…
For the Cake • 1 ¼ cup apricots • ½ cup stem ginger • ½ cup dark chocolate • 2 ½ oz. pecans • ½ lb. butter (2 sticks) • ½ cup white sugar • ½ cup brown sugar • 4 eggs • 1 cup self-rising flour For the Butterscotch Icing • 4 T.butter • 6 T. whole milk • 1 cup brown sugar • 1 ¼ cup powdered sugar • Handful of pecans – chopped to serve Pre-heat the…
These are always a Christmas favorite. 14 oz. caramels 1/4 cup evaporated milk 2-3 cups pecans, chopped 12 oz. package chocolate chips 6 oz. white chocolate In large glass bowl, combine caramels and evaporated milk. Heat in microwave for 2 minutes at a time until melted, stirring after each session. Stir in pecans. Drop by tablespoons onto waxed paper. Chill in refrigerator until set, approximately 15-20 minutes. In medium glass bowl, combine chocolate chips, and white chocolate. Heat in microwave…