BOURBON AND ORANGE PECAN PIE
This pie is truly decadent, sinful, rich, to-die-for. The name says it all! Recipe & photo: Realsimple.com
Provided by Ellen Bales
Categories Pies
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt. Mix in the pecans.
- 2. Pour the pecan mixture into the pie crust. Set an oven rack on the lowest position and heat oven to 350 degrees. Place the pie plate on a foil-lined baking sheet.
- 3. Bake until the center is set, about 50 to 55 minutes. Let cool completely to room temperature before serving. Top with whipped cream or vanilla ice cream.
- 4. This pie can be made up to one day in advance and stored, loosely covered with plastic wrap, at room temperature.
CHOCOLATE-DRIZZLED ORANGE AND BOURBON PECAN PIE
This recipe was submitted by Alyse Raponi for the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest. Note that the prep time does not include chilling time.
Provided by Alyse Raponi
Time 1h30m
Yield 1 9-inch pie
Number Of Ingredients 18
Steps:
- Place flour, orange peel, baking powder and salt into a food processer, drop in shortening cubes. Pulse to break into large pea size pieces.
- Whisk the egg and vinegar together. Pour through the feed tube. Continue pulsing until mixture becomes raggedy. Add 2-4 tablespoons ice water a little at a time while pulsing machine bringing the mixture into a ball. Don't add too much or it will be mushy!
- Take the top of the processor off and the blade, knead the dough together while in the bowl. It should stick together forming a dough. If it is too dry add 1 tablespoon water at a time until it forms a dough. Wrap in plastic, refrigerate for 1-2 hours or overnight.
- Roll pastry between two lightly floured pieces of wax paper. Cut them to approx. 12" lengths. Peel back every few rolls to allow the pastry to spread without touching the dough. Flip and continue peeling, flipping and sprinkling lightly with flour, until you have achieved the size of the pie plate, with a generous 1" overhang.
- Peel back one layer of wax paper and place the pie plate upside down onto the dough. Place your hand under the wax paper and flip the dough into the pie plate. Peel the sheet off. Cut a 1-inch overhand around the dough. Save or freeze any scraps.
- Roll the overhang under neatly. Using two fingers pinch the dough to achieve a decorative look. Dock the pastry (pierce with a fork) to allow steam to escape.
- Place first 8 ingredients into the stand mixer and blend well on medium high. Add the eggs and mix together to incorporate, just until blended, otherwise the pie will rise and fall.
- Sprinkle the toasted pecans over the pie dough evenly. Place flat side down, if you can.
- Stir the filling to incorporate the ingredients and pour over the nuts, making sure you coat every nut. This will add a shine and sugary crunch to the finished product as some will float.
- Bake in a preheated 350ºF oven for 40-50 minutes or until golden on top. Cool to room temperature
- Place 2 ounces 90% dark chocolate + 2 tablespoons So Delicious Dairy Free Vanilla Coconut Creamer in a ramekin. Microwave for 30 seconds. Stir to melt. If it doesn't, microwave for another 30 seconds. Drizzle over cooled Pecan Pie. Allow it to dry and set for approximately 1 hour.
FAVORITE BOURBON PECAN PIE
This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.
Provided by BlueEyedBaker
Categories Desserts Pies Pecan Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
- Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g
EASY BOURBON PECAN PIE
Paula Deen's Recipe. This is so simple and delicious. The bourbon gives the pie such a rich flavor. It's my husbands favorite pie of all time!
Provided by Teresa in Charleston
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- In a medium bowl, stir together the sugar and melted butter.
- Add the corn syrup, eggs, pecans, and bourbon, & stir until all ingredients are combined.
- Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
- Bake for 10 minutes and lower the temperature to 350 degrees and continue to bake for an additional 25 minutes, or until the pie is set.
- Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 440.6, Fat 24.7, SaturatedFat 6.1, Cholesterol 90.8, Sodium 190.6, Carbohydrate 51.4, Fiber 1.9, Sugar 32, Protein 4.8
CARAMEL-BOURBON PECAN PIE
Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
- Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
- Refrigerate 2 hours.
Nutrition Facts : Calories 570, Fat 33 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
BOURBON PECAN PIE
Steps:
- Place the butter in the freezer for 20 minutes.
- Add the flour, salt and sugar to a food processor and pulse a couple times.
- Add the butter to the food processor and pulse for about 30 seconds to a minute until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
- Remove the dough from the food processor and place it over your working surface. Form the dough into a flat disc, cover in plastic wrap and refrigerate for at least 30 minutes up to 2 days before using.
- Preheat oven to 350 F degrees.
- Spread the pecans evenly on a baking sheet and place them in the oven. Toast the pecans for about 5 minutes, but as soon as you smell them, take them out.
- In the meantime, take out the dough from the fridge, if you've left it in the refrigerator longer than 30 minutes take it out 15 minutes before using so that it becomes malleable, and roll it out so that it's about 14 to 15 inches in diameter. Place and arrange the dough into a 9" pie plate and pinch the dough between thumb and forefinger to crimp the edge of the pie crust.
- Place a piece of parchment paper, that's bigger than the surface of the pie and place it over the dough. Add pie weights or dry beans on top of the parchment paper, and bake for about 15 minutes.
- In the meantime make the filling. Take about half of the toasted pecans and chop roughly.
- Add the eggs and brown sugar to the bowl of your mixer and mix those together for a minute. Add the corn syrup, melted butter, salt, orange zest and bourbon to the mixer and mix for another minute until everything is well incorporated. Stir in the chopped pecans.
- Once the pie crust is done, carefully remove the weights from the crust by pulling up the ends of the parchment paper. If you're using dry beans don't throw them out, reuse them next time you're making pie. Let the pie crust cool slightly, for about 5 minutes.
- Pour the pie filling over the pie crust and arrange the rest of the toasted pecans over the top of the pie filling.
- Place in the oven and bake for about 50 to 55 minutes, until it puffs up and if you jiggle it there's no wiggle to it.
- In the meantime make the bourbon whipped cream by adding the whipping cream, icing sugar and bourbon to the bowl of your mixer and mix until soft peaks form.
- Let the pie cool completely before slicing into it.
- Serve with a dollop of the bourbon whipped cream.
Nutrition Facts : ServingSize 1 slice, Calories 1095 kcal, Carbohydrate 91 g, Protein 11 g, Fat 79 g, SaturatedFat 35 g, Cholesterol 219 mg, Sodium 515 mg, Fiber 5 g, Sugar 55 g
BOURBON PECAN PIE
Steps:
- To make the crust: Chill the butter in the freezer for 15 minutes.
- Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
- To assemble and bake the pie: Heat the oven to 350 degrees F.
- Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
- Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
- Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
- Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
ORANGE PECAN PIE
Make and share this Orange Pecan Pie recipe from Food.com.
Provided by Punky Julster
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Combine all filling ingredients in a medium bowl; mix well.
- Pour into pie shell.
- Bake in preheated 350F oven for 45 minutes.
Nutrition Facts : Calories 3090.7, Fat 174.7, SaturatedFat 49.2, Cholesterol 756.5, Sodium 2453.8, Carbohydrate 379.2, Fiber 12.8, Sugar 148.7, Protein 35.9
EASY BOURBON PECAN PIE
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
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.
MAPLE BOURBON PECAN PIE
Maple syrup, orange zest and bourbon brighten up a traditional pecan pie.
Provided by Lisa Steele | Fresh Eggs Daily
Time 1h34m
Number Of Ingredients 16
Steps:
- Pulse the flour, salt and sugar in a food processor until mixed. Add the butter and pulse until combined.
- Pour in the bourbon and just enough of the water to make a dough that holds together when you press it between your fingers, pulsing as you add the liquids. You most likely won't need all the water.
- Wrap the dough in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes to chill while you make the filling, then roll out on a floured work surface into a 12" circle.
- Preheat the oven to 350 degrees. Line a 9" pie plate with the crust, crimp or flute the edges, then set on a rimmed baking sheet. In a large mixing bowl, whisk the first eight ingredients until well combined, then stir in the pecans.
- Pour the filling into the crust and bake for 50-55 minutes or until the pie has puffed up and the center is just set, covering the edges of the crust with foil if they are browning too fast partway through.
- Let the pie cool on a wire rack for 2-3 hours before cutting into slices. Serve with whipped cream or vanilla ice cream, if desired. Refrigerate any leftovers.
BOURBON PECAN PIE
This bourbon-scented pecan pie from Vallery Lomas is great for Thanksgiving-or throughout the fall.
Provided by Vallery Lomas
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Add the flour, sugar, and salt to the bowl of a food processor, or a large bowl if using a pastry blender. Pulse or whisk until the mixture is combined.
- Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses. There will be some larger pieces of butter, and that's a good thing. If using a pastry blender, blend the butter until it's pea size.
- Add the cold water and vinegar to a cup and pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like tiny clumps (like space dots ice cream), and there are no large pockets of flour. If using a pastry blender, use a large rubber spatula for this step, folding until no large pockets of flour remain.
- Tip the mixture onto your work surface and use a light touch to gather the dough together and pat it down until it's about 1 inch thick. Fold the dough in half, then pat it back down to a 1-inch block. Repeat twice, then pat and gather the dough into 2 round discs, smoothing the sides so they aren't dry and crumbly. Wrap the discs tightly in plastic and let them rest in the refrigerator for at least 30 minutes, and up to 3 days.
- When ready to par-bake the pie crust, preheat oven to 350°F. On a lightly floured surface, roll out one disc of pie dough to an 11-inch circle, and transfer it to a 9-inch pie plate. Fit the dough into the pie plate, trimming any edge overhang that's greater than 1 inch.
- Prick the dough all over with the tines of a fork. Fit a piece of aluminum foil or parchment paper on the crust, leaving enough overhang so that you use the edges to lift it out later. (I like to use foil because I can easily cover the edges to prevent them from cooking too quickly, but parchment paper works, too.) Fill with pie weights or dried beans so the dough holds its shape and doesn't puff up.
- Bake on the middle rack until the bottom of the crust is dried out, about 20 minutes. You know it's ready if, when you lift out the foil or parchment, it doesn't stick. Carefully remove the pie crust from the oven by sliding it out and holding it from the bottom, so that you don't disturb the sides or edges of the crust (best to use two oven mitts). Carefully remove the parchment paper or foil and the pie weights or beans. Set the pan on a cooling rack for the crust to cool.
- In a large bowl, whisk together the eggs, melted butter, cornmeal, vanilla, and salt.
- Combine the cane syrup, sugars, and bourbon in a medium saucepan set over medium heat. Use a wooden spoon or whisk to stir continually. When the syrup starts to boil, cook an additional 2 minutes, then remove the pan from the heat.
- Use one hand to continually whisk the egg mixture and use the other hand to slowly pour one-third of the hot syrup into the egg mixture. Continually whisking tempers the eggs so they can be heated without scrambling. Pour the egg mixture into the saucepan with the syrup, continuing to whisk constantly. Stir in the pecans and set aside for 30 minutes to let the syrup mixture cool.
- If you've turned the oven off, preheat to 350° and place a rack in the middle of the oven.
- When the syrup is at room temperature, pour it into the par-baked pie crust and bake until the center of the pie is just set and doesn't jiggle, and a knife inserted into the center comes out clean, 50 to 55 minutes.
- Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling can firm up. Slice and serve.
HONEY PECAN PIE WITH BOURBON-ORANGE CREAM
Steps:
- Heat oven to 350 degrees F.
- Line 9-inch pie plate with piecrust according to package directions; flute edge as directed. Refrigerate crust.
- In 2-quart saucepan over medium-high heat, bring honey, corn syrup, brown sugar, margarine, cream, and salt to boil, stirring occasionally. Boil 2 to 3 minutes, stirring constantly until sugar has melted and mixture is smooth; mixture will not boil over. Remove from heat; let cool 5 minutes.
- Coarsely chop 1/2 cup pecans; set aside. Arrange remaining pecans over bottom of prepared crust; set aside.
- In medium-size bowl using wire whisk, beat egg yolks lightly; beating constantly, pour in honey mixture in slow, steady stream. Stir in reserved chopped pecans and vanilla.
- Pour filling over pecans in crust; pecans will float to top. Bake about 45 minutes until crust is golden and knife inserted near center of filling comes out clean. Cool on wire rack.
- Serve pie with Bourbon-Orange Cream, if desired.
- NUTRITION INFO per serving without cream: 460 calories (62% from fat), 31 g fat (8 g saturated), 160 mg cholesterol, 230 mg sodium, 44 g carbohydrate (1 g fiber), 4 g protein. % Daily Values: 4% calcium, 6% iron.
- BOURBON-ORANGE CREAM: In medium-size bowl with electric mixer at high speed, beat 1 cup heavy cream and 1/4 cup granulated sugar until soft peaks form; gently stir in 1 tablespoon each bourbon (or orange juice) and grated orange peel. Serve immediately or refrigerate up to 4 hours. Makes about 2 cups.
Nutrition Facts : Calories 600 calories
BOURBON-ORANGE PECAN PIE WITH BOURBON CREAM
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 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 crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.
- Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)
- Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream.
PECAN PIE WITH BOURBON AND ORANGE
Steps:
- 1. Set an oven rack in the lowest position and preheat oven to 350ºF. Place the pie plate on a foil-lined baking sheet.
- 2. In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt. Stir in the pecans. Pour the pecan mixture into the crust.
- 3. Bake until the center is set, 50 to 55 minutes. Let cool to room temperature before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BOURBON ORANGE PECAN PIE
If there was ever a dessert that tasted like everything you love about Christmas this is it. Warm cloves, smooth bourbon, tangy orange, buttery pecans all together in flaky crust. It's a little bit of holiday magic any time of the year.
Provided by www.restlesschipotle.com
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F.
- Place the pecans on a baking sheet.
- Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.
- Whisk the eggs then add the corn syrups, orange juice, bourbon, and melted butter.
- Whisk to blend.
- Add the sugar, vanilla, orange zest, cloves and salt.
- Beat well.
- Add the pecans to the pie crust.
- Carefully pour in the egg mixture.
- Bake for 1 hour at 350F.
- The middle of the pie will still jiggle slightly.
- Cool for 2 hours.
More about "bourbon and orange pecan pie food"
GUEST POST: BOURBON-ORANGE PECAN PIE BY MEGPIES | …
From bakersroyale.com
Reviews 8Estimated Reading Time 3 mins
HOW TO TELL IF PECAN PIE IS DONE | REAL SIMPLE
From realsimple.com
Estimated Reading Time 3 mins
CHOCOLATE PECAN PIE WITH BOURBON AND ORANGE - FULL …
From fullcircle.com
Servings 8-10
BOURBON PECAN PIE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
4/5 (1)
BOURBON PECAN PIE - ALTON BROWN
BOURBON PECAN PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Published 2020-10-07Total Time 3 hrs 45 mins
- Prepare the Crust: Preheat oven to 350°F. Pulse flour, salt, and sugar in a food processor until combined. Add cold butter, and pulse until mixture is crumbly, about 20 pulses. With processor running, add cold water in a slow, steady stream, processing until a dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate until chilled, about 30 minutes.
- Unwrap dough disk, and roll into a 12-inch circle on a floured work surface. Fit into a 9-inch pie plate, pressing into bottom and up sides; crimp edges. Freeze until cold and firm, about 10 minutes.
- Meanwhile, prepare the Filling: Whisk together eggs, corn syrup, brown sugar, melted butter, bourbon, flour, vanilla, and salt until combined. Chop 1 cup of the pecan halves, and stir into egg mixture; pour into prepared crust. Top with remaining 1 cup pecan halves.
PECAN TART WITH BOURBON AND ORANGE - MY SWEET PRECISION
From mysweetprecision.com
5/5 (2)Total Time 1 hr 10 minsCategory DessertPublished 2018-11-08
- In a mixing bowl, add the butter, sugar, and sea salt. Cream the mixture until light and fluffy. Scrape down the sides of the bowl.
- Chop 1/3 cup of pecans and add to 1 cup whole pecans in a large bowl. Add sugar and salt to bowl and mix ingredients together.
BOURBON-PECAN PIE RECIPE - CHERYL DAY | FOOD & WINE
From foodandwine.com
3/5 Category Pecan PieServings 1Total Time 1 hr 25 mins
- In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.
- Meanwhile, preheat the oven to 350°. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.
BAREFOOT CONTESSA | MAPLE PECAN PIE | RECIPES
From barefootcontessa.com
- Place the flour, sugar, and salt, in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
TEXAS BOURBON PECAN PIE - WAYNE'S WEEKEND
From waynesweekend.com
Estimated Reading Time 4 mins
SOUTHERN BOURBON PECAN PIE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Servings 8
RECIPE | PECAN BOURBON PIE | NATALIE MACLEAN
From nataliemaclean.com
BOURBON AND ORANGE PECAN PIE - PINTEREST.CO.UK
From pinterest.co.uk
ORANGE BOURBON PECAN PIE RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
ORANGE BOURBON PECAN PIE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PECAN PIE WITH BOURBON AND ORANGE RECIPES
From tfrecipes.com
BOURBON AND ORANGE PECAN PIE RECIPES
From tfrecipes.com
UTZ SWEET AND SALTY BOURBON AND ORANGE PECAN PIE – UTZ ...
From utzsnacks.com
RECIPES/BOURBON-ORANGE-PECAN-PIE-WITH-BOURBON-CREAM-108852 ...
From github.com
BARBARA ADAMS BEYOND WONDERFUL » DIVINE MAPLE BOURBON ...
From beyondwonderful.com
BOURBON CHOCOLATE PECAN PIE - FOOD RECIPES
From recipes.studio
BOURBON-ORANGE PECAN PIE WITH BOURBON CREAM | RECIPE ...
From pinterest.com
BOURBON AND ORANGE PECAN PIE RECIPE | REAL SIMPLE
BOURBON PECAN PIE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
BUTTER PECAN SAUCE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
EASY BOURBON PECAN PIE RECIPE - FOOD NEWS
From foodnewsnews.com
BOURBON-ORANGE PECAN PIE WITH BOURBON CREAM - SOUTHERN RECIPES
From fooddiez.com
PECAN PIE WITH BOURBON AND GINGER RECIPE - FOOD NEWS
From foodnewsnews.com
BOURBON PECAN PIE - PECAN - FARMFRESHNATURALPECANS.COM
From farmfreshnaturalpecans.com
BOURBON-ORANGE PECAN PIE - WWW.ROSSSVEBACK.COM | PECAN PIE ...
From pinterest.com
BOURBON-FLAVORED PECAN PIE - SOUTHERN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love