Best 2 Brandied Pecan Pie Recipes

Welcome to the realm of delectable flavors, where the Brandied Pecan Pie reigns supreme. This exceptional dessert combines the nutty richness of pecans, the warmth of brandy, and the sweetness of gooey filling, all encased in a flaky, golden crust. Prepare to embark on a culinary journey with our curated collection of Brandied Pecan Pie recipes, each offering a unique twist on this classic treat. From traditional Southern recipes passed down through generations to innovative takes with unexpected ingredients, our selection caters to every palate and skill level. Whether you're a seasoned baker or just starting your baking adventures, we've got you covered. So, gather your ingredients, preheat your oven, and let's dive into the irresistible world of Brandied Pecan Pies.

Let's cook with our recipes!

PECAN-FIG PIE WITH BRANDIED WHIPPED CREAM

Pecan-Fig Pie with Brandied Whipped Cream image

Categories Dessert Bake Thanksgiving Fig Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

Filling
3/4 cup finely chopped stemmed dried Calimyrna figs (about 5 ounces)
2 tablespoons brandy
2 tablespoons water
1 cup (packed) golden brown sugar
1 cup light corn syrup
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups pecan halves, toasted
Flaky Pie Crust Dough
Cream
1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon brandy

Steps:

For filling:
Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.
Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325°F.
Spoon filling into warm crust. Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
For cream:
Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.) Serve pie with cream.

BRANDIED PECAN PIE

Brandied Pecan Pie image

This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 13

Ingredients

1 1/4 cups unbleached all-purpose flour, spooned and leveled, plus more for rolling
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar
3/4 cup dark corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 teaspoons brandy (optional)
1/4 teaspoon fine salt
2 cups pecans, toasted

Steps:

Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
Filling: Meanwhile, in a large bowl, stir together eggs, brown sugar, corn syrup, butter, vanilla, brand (if using), and salt. Fold in pecans. Pour filling into pie shell and bake until set but still slightly wobbly in center, 45 to 50 minutes. Let cool on a wire rack, 2 hours, before serving.

Nutrition Facts : Calories 597 g, Fat 37 g, Fiber 3 g, Protein 7 g, SaturatedFat 12 g

Tips:

To ensure a flaky crust, keep the butter and shortening very cold until ready to use. This will help prevent the crust from becoming tough.
If you don't have a food processor, you can still make the crust by hand. Simply cut the butter and shortening into small pieces and work them into the flour until the mixture resembles coarse crumbs.
Don't overmix the dough. Once the ingredients are just combined, stop mixing. Overmixing will make the crust tough.
If the dough is too dry, add a little cold water one tablespoon at a time until it comes together.
If the dough is too sticky, add a little more flour one tablespoon at a time until it is no longer sticky.
When rolling out the dough, use a light touch. Don't press down too hard or the crust will be tough.
If the dough is too soft to roll out, chill it for 30 minutes before trying again.
To prevent the crust from shrinking, trim the edges evenly before baking.
Bake the crust for 15-20 minutes, or until golden brown.
Let the crust cool completely before filling it.

Conclusion:

Brandied pecan pie is a delicious and decadent dessert that is perfect for any occasion. With its flaky crust, creamy filling, and rich pecan flavor, this pie is sure to be a hit. Follow these tips to make the best brandied pecan pie possible.