Chocolate Bourbon Pecan Pie - A Southern Living Magazine Recipe
In this video, I am making a Chocolate Bourbon Pecan Pie. This recipe is from the May 2005 edition of Southern Living Magazine.
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* Southern Living Magazine
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Chocolate pear and pecan pie - recipe
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This chocolate pear and pecan pie is an amazing dessert: the caramelized pears and the nuts pair beautifully with the shortcrust pastry and the chocolate filling! Find this and many more recipes with pictures on the English version of the Giallozafferano App
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Prepare the sweet shortcrust pastry: add the diced butter, cold from the fridge, to the bowl of a stand mixer with the paddle attachment, along with the powdered sugar. Start the mixer and beat until creamy. Separate the egg white from the yolk and add the latter to the mixing bowl, along with a pinch of salt, the almond meal and the cake flour. Transfer to a work surface and knead into a smooth dough. Form into a flattened ball and wrap in cling film; place in the fridge to rest for at least half an hour.
Move on to the filling, peel and core 2 pears; cut each pear into quarters to make 8 wedges. Now halve the pear, remove the stem and cut each half in half again lengthwise; remove the seeds and core. Do the same with the other pear, of course. The pears are ready, so pour the water into a pan and add the brown sugar. Let the sugar melt in the water, then add the butter; once melted, add the pears. Cook until caramelized, being careful not to break them.
Roll out the dough into a circle and line a buttered tart pan, about 10 inches (25 cm) in diameter. Lift the dough and press into the pan, trim the excess dough by running a knife around the edge of the pan and use the extra to patch any holes. Pierce the bottom with a fork and bake the pastry case in a preheated static oven at 375°F (190°C) for 20 minutes; once baked, we’ll add the rest of the ingredients and return to the oven.
Now prepare the creamy chocolate pudding: heat the milk and the heavy cream in a saucepan, add the seeds from a vanilla pod, as well as the pod, and let it absorb the flavour. In a bowl, combine the egg and the sugar, mix and add to the milk and cream mixture. Remove the vanilla pod and add the chopped dark chocolate. The chocolate filling is ready!
Here’s the cooled pastry case, arrange the caramelized pears, with the pointed ends towards the centre. Add the caramel and lastly the creamy chocolate pudding. Now bake the pie in a preheated static oven at 300°F (150°C) for 40 minutes. Add the pecan nuts 5 minutes before the end of the baking time: arrange them on top of the chocolate filling, which should have set by now, with the rounded side up. While the pie is baking, let’s see together the ingredients needed for this recipe.
Ingredients
For a 10-inch (25 cm) tart pan
For the almond shortcrust pastry
- 2 ¼ cups (260 g) of cake flour
- ⅓ cup (40 g) of almond meal
- 1 ½ sticks (160 g) of cold butter + 1 knob for greasing
- 1 cup (120 g) of powdered sugar
- 1 egg
- ¼ tbsp (4 g) of salt
For the chocolate pudding
- 6 tbsp (90 g) of fresh milk
- ¾ cup (180 g) of heavy cream
- 1 whole egg + 1 yolk
- 2 ¾ tbsp (35 g) of sugar
- 2 oz (60 g) of dark chocolate
- 1 vanilla pod
For caramelizing
- ½ cup (75 g) of dark brown sugar
- 1 ⅓ tbsp (20 g) of water
- 2 tsp (10 g) of butter
- 2 pears
For garnishing
- ¾ cups (70 g) of pecan nuts
White chocolate Oreo cheesecake ASMR
Cranberry White Chocolate Tart - The Best Christmas Cranberry Tart ever
This Cranberry White Chocolate Tart is a delicate and elegant dessert you can prepare for Christmas. It is one of the best Christmas Cranberry Tarts ever. The tart consists of a pate sablee crust made with almonds, a white chocolate almond crunch, a cranberry orange layer and white chocolate ganache. The tart is beautifully decorated with red currants, sugar-coated cranberries, and cinnamon sticks, all dusted with powdered sugar.
To print the recipe check the full recipe on my blog:
#cranberrytart #christmastart #cranberrywhitechocolatetart
0:00 - Intro
0:47 - Pâte sablée Crust
1:54 - Preparing the cranberry sauce filling
2:35 - Preparing and Baking the tart crust
4:04 - Preparing the white chocolate almond crunch
4:42 - Assembling the tart
5:45 - Decorating the tart
6:14 - Enjoying the tart
Ingredients
Makes about 10 servings
Pâte Sablée
1/2 cup (110g) unsalted butter, room temperature
1/4 cup (30g) powdered sugar
1 egg
1 ¼ cup (160g) all-purpose flour
1/2 cup (50g) ground almonds (almond flour)
1/4 tsp (1g) salt
Cranberry Sauce Filling
10 oz (300g) fresh or frozen cranberries
1/3 cup (70g) sugar
2 tbsp (30ml) orange juice
Zest of a large orange
Crunchy Layer
1.5 oz (45g) white chocolate
1 tbsp (14 ml) vegetable oil
2 tbsp (20g) almonds, finely chopped
White Chocolate Ganache
6 oz (180g) white chocolate
1/4 cup (60g) whipping cream
For Decoration
red currants
sugar-coated cranberries
cinnamon sticks or star anise
powdered sugar
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Pecan Pie Bars That Are Better Than Pecan Pie
Perfectly nutty and slightly gooey Pecan Pie Bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, this recipe feeds a crowd and comes together in no time--making it perfect for the holidays!
Recipe:
Ingredients
Crust
2 ⅓ cups all-purpose flour (291g)
½ cup light brown sugar (100g)
1 ½ teaspoons cornstarch
¾ teaspoon table salt
1 cup unsalted butter, very cold and cubed (226g)
2 Tablespoons heavy cream
Pecan Pie Bar Topping
¼ cup unsalted butter, melted and cooled (57g)
1 cup light brown sugar, firmly packed (200g) (I prefer to use a blend of light and dark brown sugar)
3 Tablespoons all-purpose flour
3 large eggs, room temperature preferred, lightly beaten
1 cup light corn syrup
1 ½ teaspoons vanilla extract
¾ teaspoons table salt
2 ½ cups chopped pecans (250g)
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Instructions
00:00 Introduction
Crust
00:24 Preheat oven to 350F (175C) and line a 9x13 baking pan with parchment paper or foil, using enough so that the excess hangs over the sides (you’re effectively making a sling that you’ll use to remove the bars after baking and cooling).
00:29 Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.
01:28 Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.
02:23 Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger (this is about 25-30 1-second pulses for me).
03:17 Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.
04:17 Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.
Pecan Pie Bar Topping
04:26 Melt butter and set aside so it has some time to cool.
04:45 In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.
05:12 Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.
06:13 Stir in chopped pecans.
06:25 Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed). Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle when the pan is jostled.
07:12 Allow to cool for 4-6 hours or overnight before cutting and serving.
Notes
Preparing without a food processor
Note that while the crust for pecan pie bars can be prepared without a food processor (using a grater or pastry cutter or rubbing the butter into the mixture), it will be very, very difficult to work together. This is a dry dough that really benefits from the power of a food processor, so use yours if you have it!
Corn syrup
I prefer to use light corn syrup, dark corn syrup will work but I find it makes the bars richer in a way that I found to be overpowering. I do not know of a substitute that will work as well as corn syrup; maple syrup and honey tend to make the filling too loose/runny.
Pecans
I tried this recipe toasting the pecans first and without toasting the pecans and did not find a significant difference and the extra step to be unnecessary. However, you can feel free to toast the pecans first!
Storing
After cooling/cutting, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
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Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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