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Bourbon Honey Pecan Pie

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Last updated on December 30th, 2021 at 10:05 pm

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5 from 1 vote

Bourbon Honey Pecan Pie

The flavors of honey and bourbon take pecan pie from delicious to out-of-this-world!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: Bourbon, Dessert, Fall, Holiday, Honey, Pecan Pie, Pie, Texas Honey, Thanksgiving
Servings: 8
Calories: 498kcal
Author: Holly

Equipment

  • Pie plate
  • Mixing bowl

Ingredients

  • 1 cup sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup light corn syrup
  • 1/4 cup honey
  • 1/3 cup salted butter melted
  • 3 eggs beaten
  • 4 tablespoons bourbon
  • 1 cup pecans chopped
  • 1 pie crust unbaked, see note
  • whipped cream optional, for serving

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Place chopped pecans into the prepared pie crust.
  • In a medium mixing bowl, place sugar, brown sugar, salt, corn syrup, honey, melted butter, eggs, and bourbon. Stir well until all are combined well.
  • Pour honey bourbon mixture over pecans in pie plate.
  • Bake at 350 for 1 hour to 1 hour to 1 hour and 10 minutes. When pie is done, the pecans will become slightly browned on top. Note: cover the pie crust with foil when it begins to turn golden brown.

Notes

Note on pie crust: One of my biggest inner conflicts in cooking is Pie Crust. I am a foodie purist and I love making food from scratch. But pie crust has been a challenge for me. We have found a recipe that we love, and it is loaded with real butter and lard!
So, even though I continue to try to make real pie dough at least once a year, I have found the store-bought rolled out pie crust to be a pretty darn good substitute and certainly is much easier and less likely to mess up the pie. Plus it’s a lot faster, and you can make a yummy pie in less than twenty minutes!
The rolled out pie crust usually comes in a box of two in the refrigerated section of the grocery store,  near the refrigerated biscuit dough in the pop-open cans.

Nutrition

Serving: 1slice | Calories: 498kcal | Carbohydrates: 67g | Protein: 5g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 338mg | Potassium: 106mg | Fiber: 2g | Sugar: 55g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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Garlic Rosemary Focaccia Bread

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Garlic Rosemary Focaccia Bread

The crisp garlic and rosemary-infused crust on this rustic Italian bread is sure to delight your tastebuds (and your family's if you decide to share)!!
Prep Time20 minutes
Proofing Time plus additional Rising time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Budget-friendly, Dairy-free, Dinner, Fall, Instant Pot, Kid-Approved, Pantry, Vegetarian
Servings: 12
Calories: 334kcal
Author: Holly
Cost: $2

Equipment

  • Instant Pot or other electric pressure cooker
  • Conventional Oven
  • Stand Mixer (like a KitchenAid), optional

Ingredients

  • ½ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped (1 tablespoon fresh herbs equals about 1 teaspoon dried)
  • 2 cups warm water (105 to 110 degrees)
  • 4 ½ teaspoons active dry yeast (one pkg. of yeast equals about 2 ¼ teaspoons)
  • 2 tablespoons sugar or honey
  • 6 cups all-purpose flour, divided use Bread flour would also be great!
  • 1 ½ teaspoons salt

Instructions

Herb-Infused Oil

  • Place garlic, rosemary, and olive oil in a cold skillet on the stove.
  • Gently heat oil in skillet until garlic begins to bubble. After about 30 seconds, remove from heat and turn off stove. Allow to cool completely before adding part of oil to the dough.

Bread Dough

  • Place yeast, sugar, and warm (not hot) water in bowl of KitchenAid Mixer. Using whisk attachment, stir together well. Allow to sit for five minutes, and watch it bubble up. (If it doesn't bubble up, stir again and wait a few more minutes. Your yeast is no good if it doesn't bubble up by this point.)
  • Stir two cups of the flour into the bubbly yeast mixture. Add about half (¼ cup) of the infused herb oil and the salt. Incorporate well.
  • If using a KitchenAid, switch to paddle attachment. With mixer on the lowest speed, stir in remaining flour, one cup at a time.
  • Switch mixer attachment to dough hook, and turn on mixer to knead for 1-2 minutes.
  • Dough should be forming into a cohesive ball and not sticking to the sides of the bowl.
  • Form dough into a ball with your hands and knead it on a floured surface about 4-5 times.
  • Drizzle Instant Pot stainless steel inner pot with olive oil. Place dough in oil, top side down, then turn so the ball of dough is well-covered with oil. Then place dough ball in inner pot, right side up. Place insert into Instant Pot.
  • Set inner pot to Proof dough by pressing [Yogurt] button. Then press [Adjust] or just press [Yogurt] button repeatedly to cycle through [Less], [Normal], and [More] settings. To do a normal rise time, you want to choose [Less]. For a rapid rise, which cuts rising time down, but may result in a slightly lower quality result, choose [Normal]. Do not choose [More] because this will turn the pot on and cause it to burn the bottom of your dough.
  • Cover pot with a glass lid and allow dough to rise until it has doubled in size.
  • After dough has risen, punch down dough.
  • Split dough into 2 or 3 balls, depending on how large you want your flatbread. You could even split into enough for every member of your family to have their own flatbread.
  • Preheat oven to 450°F. On a parchment paper-lined baking sheet, place dough ball and spread it out with your fingertips, until it is about 1/2 inch thick, creating lots of dimples in the dough. Brush garlic and rosemary infused olive oil all over the top of the focaccia.
  • Bake at 450°F for 18-20 minutes, or until the top is slightly golden brown.

Nutrition

Calories: 334kcal | Carbohydrates: 53g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 297mg | Potassium: 118mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg

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Southern Collards in the Instant Pot

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Southern Collards in the Instant Pot

Collard Greens cook to perfection in a fraction of the time in the Instant Pot.
Prep Time10 minutes
Cook Time10 minutes
Pressure Cooking Time5 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Southern
Keyword: Budget-friendly, Dinner, Gluten-free, Homemade, Instant Pot, Low Carb, Made from Scratch
Servings: 6
Author: Holly

Ingredients

  • 1 lb collard greens ripped or chopped into small pieces
  • 1 about 1 cup onion diced,
  • 3 Tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1/4 tsp sugar
  • 1/2 lb ham
  • 1/2 tsp Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
  • 1 cup water

Instructions

  • Set Instant Pot on Saute and drizzle in the olive oil.
  • Dice the onion and add to pot when oil is shimmering. Saute for five minutes, or until onions are translucent.
  • While the onion sautes, wash and tear the collards. Each piece should be about one inch square. They will shrink up while cooking.
  • When the onions are ready, add the ham, vinegar, sugar, Magic Flavor Dust, and collards.
  • Stir all together as best you can, then pour the water on top.
  • Secure the lid on the Instant Pot. Ensure the valve is on Sealing. Select the Manual button, and set to five minutes at High Pressure. Either wait for it the display to read 'on,' or press the start button, depending on your model.
  • Turn the valve to 'Venting' as soon as the timer goes off. This is called Quick Release.
  • Remove the lid, stir, taste for salt and pepper, and serve!

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