BU: Chocolate Bourbon Pecan Pie

hawkilady

For those of you in Kentucky --- its very similar to Derby Pie... For the rest of you who don't know what Derby Pie is, trust me its awesome.

Chocolate Bourbon Pecan Pie

chrissyvcm

This pecan pie looks awesome! I'll definitely try it sometime.

Speaking of pecan pie, I had issues with both of mine this week and I'm wondering if you have any idea what I did wrong.

I used PW's pecan pie recipe, pretty standard I thought. I baked at 350 for 50 minutes, but when I pulled them out the centers didn't seem like they were done at all. I thought I'd give them a chance to cool overnight and see if they'd set up for me. They didn't. The centers were completely liquid. I popped them back into a hot oven for another 40 minutes, then let them cool. Same thing. One more shot for 20 minutes. Same thing.

I cooked these pies for nearly 2 hours and the centers were still liquid -- think maple syrup consistency! I have absolutely no idea where I went wrong. Any thoughts?

stephriz

Hawki--

I have a cheesecake question.  When you serve your cheesecake, do you leave it in the base of your springform pan? or do you transfer the whole cake to a separate serving platter?

I know you remove the outer rim, but I've never seen an explanation of how to transfer the whole cheesecake without destroying it.  If you serve it on the base of the pan, doesn't the cutting knife scratch up the finish and destroy the pan?

angelfire0412

chrissyvcm:

This pecan pie looks awesome! I'll definitely try it sometime.

Speaking of pecan pie, I had issues with both of mine this week and I'm wondering if you have any idea what I did wrong.

I used PW's pecan pie recipe, pretty standard I thought. I baked at 350 for 50 minutes, but when I pulled them out the centers didn't seem like they were done at all. I thought I'd give them a chance to cool overnight and see if they'd set up for me. They didn't. The centers were completely liquid. I popped them back into a hot oven for another 40 minutes, then let them cool. Same thing. One more shot for 20 minutes. Same thing.

I cooked these pies for nearly 2 hours and the centers were still?liquid -- think maple syrup consistency!?I have absolutely no idea where I went wrong. Any thoughts?

Chrissy-sorry, butting in. I did a very basic pecan pie this weekend too and it turned out really well (much better than I expected).

I baked at 375 for 40 minutes. (just used eggs, sugar, salt, melted butter, light corn syrup and vanilla). Maybe the slight difference in temp helped? What else did you put in yours? Did you use a 9 inch pan or a 7 inch? I accidentally used the smaller size before and had the same problem with the runny center.?

PS-totally trying this recipe by the way hawki! Thanks!!?

chrissyvcm

angelfire0412:

chrissyvcm:

This pecan pie looks awesome! I'll definitely try it sometime.

Speaking of pecan pie, I had issues with both of mine this week and I'm wondering if you have any idea what I did wrong.

I used PW's pecan pie recipe, pretty standard I thought. I baked at 350 for 50 minutes, but when I pulled them out the centers didn't seem like they were done at all. I thought I'd give them a chance to cool overnight and see if they'd set up for me. They didn't. The centers were completely liquid. I popped them back into a hot oven for another 40 minutes, then let them cool. Same thing. One more shot for 20 minutes. Same thing.

I cooked these pies for nearly 2 hours and the centers were still liquid -- think maple syrup consistency! I have absolutely no idea where I went wrong. Any thoughts?

Chrissy-sorry, butting in. I did a very basic pecan pie this weekend too and it turned out really well (much better than I expected).

I baked at 375 for 40 minutes. (just used eggs, sugar, salt, melted butter, light corn syrup and vanilla). Maybe the slight difference in temp helped? What else did you put in yours? Did you use a 9 inch pan or a 7 inch? I accidentally used the smaller size before and had the same problem with the runny center. 

PS-totally trying this recipe by the way hawki! Thanks!! 

My recipe sounds similar to yours, aside from the temperature. Here's the recipe I used:

• 1 whole Unbaked Pie Crust (I Use "sylvia's Perfect Pie Crust" Recipe
• 1 cup White Sugar
• 2 Tablespoons Brown Sugar
• ? teaspoons Salt
• 1 cup Corn Syrup
• ? cups Melted Butter (salted)
• 3 whole Eggs Beaten
• ? teaspoons Vanilla
• 1 cup (heaping) Chopped Pecans

Preparation Instructions

First, whip up your pie crust using ?Sylvia?s Perfect Pie Crust? found on Tasty Kitchen.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350? for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.

Kellybeth124

Re: Cheesecake question -

I use parchment paper and that helps me separate the cheesecake from the bottom of the pan. 

samantha7806

::::butting in and waving hand furiously::::::

 I am obsessed with Derby pie. OBSESSED. But, as a KY girl, I pretty much can't pass up anything containing bourbon. Ask Rose (choogirl). She'll tell you. I took her to a restaurant when she came to visit that serves Woodford chocolate ice cream. I want to swim in it.

stephriz

Kellybeth124:

Re: Cheesecake question -

I use parchment paper and that helps me separate the cheesecake from the bottom of the pan. 

Perfect idea!

hawkilady

Sorry girls I posted and ran since I had cakes to bake last night so I wasnt online. 

On the pecan pie, I've only ever made 2 and never had a problem but I cook the corn syrup and sugar mixture to a thickened almost custard like mixture before adding the pecans and eggs so maybe that is the difference?  In the past I've made the standard Karo syrup recipe and then this one.  The center wont be 100% set when you take it out of the oven but it will be pretty close.  It should read 200 degrees on a thermometer at the center when its done.   Mine baked for about 75 minutes before it was done but I overfilled my pie plate so it was pretty deep.

On the cheesecake - I second Kellybeth's strategy of parchment paper.  That's generally what I do but I've cut it directly on my springform pan before too and haven't done any damage to the pan.  The graham cracker crust cuts pretty easily.