Bourbon-Orange Pecan Pie with Bourbon Cream

Bourbon-Orange Pecan Pie with Bourbon Cream
Photo by Mark Thomas

Ingredients

  • 1 Butter Pie Crust Dough
  • 1 cup whipping cream
  • 2 cups pecan halves
  • 3 tablespoons candied orange peel
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons bourbon
  • + 6 more ingredients
    • 1 cup golden brown sugar
    • 1 cup light corn syrup
    • 3 large eggs
    • ¼ cup unsalted butter
    • 1 tablespoon grated orange peel
    • 2 tablespoons sugar

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour. Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until ...

View full recipe at Epicurious

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