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Derby Pie with Bourbon Whipped Cream
Pastry Ingredients
Pie Pastry:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
3 tablespoons sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
Directions
To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Ingredients
8 tablespoons unsalted butter
1 1/2 cups sugar
3 large eggs
2 cups flour
4 teaspoons bourbon
2 teaspoons vanila
1 cup chopped pecans or walnuts
16 ounces bittersweet chocolate chips 1/4 shaved
1 (9-inch) unbaked pie crust
3 cups Bourbon Cream, recipe follows
Preheat the oven to 350 degrees.
Layer pecans/walnuts on the bottom of the pie crust. Layer one cup of chocolate chips on top of the pecans/walnuts. In a bowl cream together the butter and sugar. Add eggs and stir. Stir in the flour and bourbon, and fold in one cup of chocolate chips (add ¼ cup shaved chocolate). Pour into the pie shell. Bake until golden brown, for about 1 hour. Remove from the oven and allow to cool.
BOURBON CREAM
2 cups heavy cream
1/4 cup confectioner's sugar
1 tablespoon Bourbon
BOURBON CREAM
In a large bowl whip the cream and sugar with an electric beater until thick. Beat in the bourbon and continue to beat until soft peaks form. Serve immediately.
Yield: 3 cups
Whiskey cake
Visual Storyteller
Homemade vanilla extract. Use a $30 bourbon with some grade A Madagascar vanilla beans. It takes 6months+, but blows traditional vanilla extract out of the water. Super simple but can transform a lot of your culinary dishes. I started a batch with redemption bourbon about 12 months ago that I’m going to use to make crème brûlée with shortly
I've made whiskey sweet potatoes with candied pecans for thanksgiving.
I make an maple apple bourbon bbq sauce. Great on ribs, even better on chicken/poultry. You can find a recipe online
http://kateiscooking.blogspot.com/2011/06/bourbq-sauce-and-smoked-pork-butt.html?m=1
I use whiskey all the time for deglazing/making sauces in savory dishes, and concentrating flavors (butterscotch!) for sweets
Whiskey infused pears combine very well with ice cream as dessert
Maple Bourbon Apple Pie
Chocolate bourbon pecan pie.
https://www.foodandwine.com/recipes/chocolate-pecan-pie-bourbon
Bananas flambé!!! Just quartered bananas, brown sugar, butter, sugar, cinnamon, Bourbon of your choice and then light it on fire to carmelize!! Serve with coffee or vanilla ice cream.
Yeah exactly
Thanks everyone!!
Whiskey cake, or replacing the water in brownie mix