Kentucky Bourbon Pumpkin Pie and Florida Orange Chess Pie

This past Thanksgiving I wanted to try out some new pie recipes. After brainstorming about it for quite a while, I decided to make two pies inspired by the two places I call home. Since we live in Florida, I made a pie with a Florida ingredient and since Kentucky is our home state, I made another pie with a taste of Kentucky. I made the pies without testing my recipes first and was a little nervous about taking them all the way to Kentucky to have our family be Guinea pigs. My little chicken (Maggie) helped me prepare the pies two days before Thanksgiving, then we packed them carefully in the car for the long ride up to Louisville. Once the turkey came out on Thanksgiving I placed my pies into the oven to warm them up and when dessert came I sliced them and served them. I was so anxious to see peoples reactions, did they turn out alright? Did my recipes that sounded great taste great? YES! Everyone loved them, no need to worry, they came out perfect and they were super easy to make! So, now that my family has enjoyed these pies make them for yours! Either pie (or both) would be a perfect dessert for any Christmas or holiday gathering that you may have just around the corner.

Kentucky Bourbon Pumpkin Pie

1 pie crust

3 eggs

1 1/2 cups pumpkin puree

3/4 cup brown sugar

3/4 tsp. cinnamon

3/4 tsp. ground ginger

1/2 tsp. salt

1/8 tsp. nutmeg

1 1/2 cups evaporated milk

1/2 cup of pecans

1/4 cup of Kentucky bourbon

Place the pecans into a small bowl and pour the bourbon over, let sit for a couple of hours, occasionally stirring. Preheat oven to 375 degrees. Roll out pie crust (the store bought roll out kind is a great time saver!) and place into pie pan, crimp the edges and prick the bottom all over with a fork. Let bake for about 15-20 minutes. Remove from the oven and set to the side. In a large mixing bowl combine the eggs, pumpkin, evaporated milk, brown sugar and spices. Drain the pecans and scatter them across the bottom of your pie crust and then pour the filling on top. Turn the oven down to 350 degrees and bake the pie for about 40-45 minutes. {With some small pie crust remnants, I let Maggie use a turkey cookie cutter and make a turkey (I bakes it on a separate cookie sheet for about 10 minutes) topper for the pie when it was finished baking. For Christmas you could do the same with a star or tree cookie cutter!}

 

Florida Orange Chess Pie

For the crust: (This is a basic shortbread cookie recipe, you can store the leftovers in the fridge and then the next time you want to make cookies pinch off rounds onto a cookie sheet, press your thumb in the middle and fill with your favorite jam! Yum!)

1 1/2 sticks of butter at room temperature

1/2 cup sugar

1 egg

2 1/2 cups of flour

1/4 tsp. salt

Preheat the oven to 350 degrees. Stir together the butter, sugar and egg until smooth. Then add the salt and flour and mix until a dough if formed. Take half of the dough and press it into a pie pan to make a crust. Bake the crust for about 15 minutes, remove from the oven and set to the side.

 

For the filling:

1 1/2 cups sugar

1 stick of melted butter

1 8 oz. container of marscarpone cheese at room temperature

2 T. flour

5 eggs

1 tsp. vanilla

1 Florida orange

1 lemon

In a large mixing bowl whisk together the first 6 ingredients. Using a zester, zest the orange and lemon. Then cut the orange in half and squeeze out all of the juice. Add the zest and juice to the mixture and whisk until smooth. Pour the filling into the prepared pie crust and bake for about 40-45 minutes.

 

 

 

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