Adapted from this <a href="https://www.davidlebovitz.com/bourbon-ginger-pecan-pie-recipe-thanksgiving/">David Lebovitz recipe</a>.

Notes:

If you want to make a double batch of pie dough, follow <a href="https://alexandracooks.com/2017/11/22/bourbon-pecan-pie-no-corn-syrup-foolproof-pie-dough-video/">this recipe</a> (also included below this recipe). I've written the pie dough as a single recipe should you only want to make a single pie.

I don't blind-bake the crust because I never find it to be worth the effort. I have a couple of Emile Henry pie plates (similar to <a href="https://www.amazon.com/gp/product/B00WRIJ0UY/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00WRIJ0UY&amp;linkId=z7b5638deb81af5805803e8dc94cfdez" target="_blank" rel="nofollow noopener">this one</a>) with clay bottoms, and the crust always turns out nice and crispy.

UPDATE: This pie has become a Thanksgiving staple.

Bourbon Pecan Pie (No Corn Syrup) with Salted Whipped Cream

(160 grams) all-purpose flour

sugar

table salt

C. + 1 T. (71 g) ice water

1 cup (215 grams) packed dark brown sugar

maple syrup

eggs

4 tablespoons melted butter

3 tablespoons bourbon

1 teaspoon vanilla extract

1/4 teaspoon salt

heavy cream

confectioner’s sugar

flaky sea salt,

vanilla

Make the pastry

In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of the towel. Grab the four corners of the towel together and twist to create a beggar&#8217;s purse, pressing the dough into a round. Use your hands to pack and flatten the round.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over.

Roll the dough on a lightly floured surface until it’s 12- to 13-inches in diameter. Transfer it to a 9-inch pie plate or pan. Trim dough that hangs over by a lot — leave at least an inch over hanging; you may not need to trim everywhere. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. Chill the dough in the freezer until firm, at least 30 minutes.

To make the filling

, in a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, vanilla, and salt. Stir in the pecans.

Pour the filling into the tart shell and bake until the center of the pie is seems just about set. It should still jiggle a little. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes (I find 50 minutes to be about right) to reach that point of doneness. Remove it from the oven and let cool on a wire rack. Serve at room temperature.

To make the salted whipped cream

Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner&#8217;s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and the vanilla and beat to combine and until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty. You don&#8217;t want the whipped cream to taste too sweet because pecan pie is very sweet.

This video shows how to make pie dough in the food processor. The trick is to pulse just until the dough becomes crumbly, then to use a tea towel to shape the dough into a round — this ensures the dough will not be over-mixed during the mixing process. If you don't have a food processor, simply use a fork or a pastry cutter. 

This is the dough recipe I use for all of my pies, tarts, galettes, etc. It yields a flaky, buttery, golden crust every time.

Find the full recipe here: https://alexandracooks.com/2018/11/13/favorite-all-purpose-pie-dough-recipe-all-the-pies-i-use-it-with/

Foolproof Homemade Pie Dough

Perfectly charred bell peppers, onions, jalapenos, and zucchini help to make up this Grilled Vegetable Pasta Salad.  Tossed with a simple homemade dressing, it&#039;s a perfect summer side!

Grilled Vegetable Pasta Salad

olive oil

salt

black pepper

white onion, (skin removed and sliced 1/4 inch thick)

zucchini, (sliced 1/2 inch rounds)

red bell pepper, (quartered, seeds and stem removed and discarded)

green bell pepper, (quartered, seeds and stem removed and discarded)

jalapenos, (sliced 1/4 inch rounds)

red chili flakes

basil

celery salt

(plus

bowtie pasta, (cooked, drained, and cooled)

Once the vegetables are prepared, preheat grill to 425 degrees.

Brush veggies with olive oil and season with salt and pepper.  Grill both sides until golden brown grill marks are achieved.  The time will be different for each vegetable: onions 3-5 minutes each side; zucchini 2-3 minutes each side; bell peppers 5-7 minutes each side; jalapeno 3-4 minutes each side.

Once the vegetables are cooked, transfer to a wire cooling rack to cool.  Do not pile in a bowl or overlap.

While the grilled vegetables are cooling, cook the pasta.  Drain and rinse under cold running water to cool.  Set aside.

Next, whisk together the salad dressing ingredients.  Set aside.

Once the veggies are cooled, chop the bell peppers into bite-sized pieces.  Roughly chop the grilled onions.

To assemble, transfer the drained pasta to a large bowl.  Add in the grilled veggies, chopped parsley, and pour over the dressing.  Toss gently to coat.

Serve at room temperature.

So simple, so easy, and so delicious! Christmas Crunch Cookies are perfect for sharing and a great option for holiday cookie exchange parties. If you&#39;re looking for a budget-friendly cookie that you can whip up in a hurry, this is it!

Christmas Crunch Cookies

butterscotch chips

peanut butter

corn flakes

sprinkles

Prepare two large baking sheets by lining with parchment paper.  Set aside.

In a large sauce pan, over low heat, melt the butterscotch chips and the peanut butter until smooth.

Remove from heat.  Stir in the corn flakes, making sure the flakes are coated with the peanut butter mixture very well.

Drop heaping tablespoons of the mixture onto prepared baking sheets.  Top with a few sprinkles.

Set aside to cool and set at room temperature for two hours.

Once fully cooled and set, store in food safe container.

No Honey Mustard

Greek yogurt

Splenda® Monk Fruit Granulated Sweetener

yellow mustard

Dijon mustard

apple cider vinegar

garlic, grated

onion powder

In a medium bowl, whisk together all of the ingredients until well-blended.

Store dressing in the refrigerator until ready to use.  Keeps in the refrigerator for 1 week.

A vintage Depression-Era snack cake made with raisins, molasses and cozy spices without any eggs, milk or butter that&#8217;s super moist and perfectly sweet.

Raisin Cake

brown sugar

water

molasses

raisins

cinnamon

cloves

nutmeg

ginger

flour

baking powder

baking soda

No baking, no melting, and just one mixing bowl! Mom&#39;s Christmas Jello Balls are one of the easiest cookies you&#39;ll make this holiday season! And, not only that, they taste great too! Use any flavour or colour of Jello you want!

Mom's Christmas Jello Balls

red Jello

Add the thick cream to a mixing bowl, along with the Jello powder.  Stir well to combine.

Add 1 1/2 cups of the desiccated coconut to the mixture and stir to combine.

Roll the mixture into 1 tablespoon-sized balls.  Roll the balls into the remaining coconut to coat.

Place balls onto baking sheet and refrigerate for 2 hours.

A popular Christmastime treat in Newfoundland, Jumbo Marshmallow Balls are cookies that make you feel as though you were eating candy.  Serve whole or sliced, but best when frozen! A thick coconut and chocolate mixture is formed around a jumbo marshmallow and rolled in more coconut. This is one serious cookie!

Jumbo Marshmallow Balls

graham crumbs

coconut, (unsweetened, fine or medium shred)

cocoa powder (heaping cup)

condensed milk

butter, (melted and cooled)

vanilla extract

jumbo marshmallows

Add the graham crumbs, half of the coconut, and cocoa powder to a large bowl and whisk together to combine.&nbsp; Set aside.

Whisk together the melted and cooled butter with the vanilla extract and condensed milk until well combined.

Poor the wet mixture over the dry ingredients and stir until well mixed.

Refrigerate the cookie dough for 30 minutes.

Prepare a work station by adding the remaining one cup of coconut to a shallow bowl.&nbsp; Line a baking pan with parchment paper and set aside.&nbsp; Add some tap water to a small bowl, just big enough to dip your fingers into.&nbsp; Open the marshmallows and be sure they are separated and not sticking together.

Once the cookie batter is chilled, use a cookie scoop to keep the balls as evenly sized as possible.&nbsp; About 1-11/2 tablespoons of cookie dough will work fine.

Dip your fingers into the water and rub the water over the palms of your hands.&nbsp; Scoop the cookie dough into one palm, and using the thumb of your other hand, flatten the cookie dough to about 1/4 inch.

Place a whole marshmallow into the center of the flattened cookie dough&nbsp; Fold the dough over the marshmallow and roll the whole thing together into a uniform ball using your palms.

Once round, roll the ball into the bowl of coconut and gently place the ball onto the parchment-lined baking pan.&nbsp; Continue until all of the cookie dough has been used up.

Once done, place the cookies into the freezer for 1 hour to set up.

Serve whole, or slice in half.&nbsp; If slicing, use a sharp knife and slice while the ball is still frozen.&nbsp; It's easier to slice a marshmallow while frozen than at room temperature.

Keep balls frozen until ready to eat.&nbsp; Once sliced, allow balls to sit at room temperature for 5 minutes before serving.

So glad I found this recipe.  My late mom would make them into log shape.  She used large colored marsmellows in center, rolled onto parchment paper. Freeze, then slice and peel off paper. Family favorite and beautiful. Thanks for sharing!

these look freaking amazing!!!!! they'd be so great wrapped up as an edible christmas gift for friends and family!!!

Hmm, why does it show a bowl of soup when you share this recipe? LOL

I love the frozen marshmallow. Such a perfect Holiday treat, and the perfect addition to a cookies and sweet platter for a party!

These were incredible. So easy to make and sooo delicious.  I don't know who loved them more, my daughter or my husband!  I can't wait for the next 24 cookies!

These look so decadent and I love the Christmasy feel of your blog. I also will be checking back for the days of Christmas cookies. What a brilliant idea!

Oh, they look so unbelievable! This is a really great recipe and and I'm sure my children will be delighted with these balls. They will definitely be staying on my Christmas cookie list for years to come! Thank you so much for the recipe!

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No Honey Mustard

Raisin Cake

Mom's Christmas Jello Balls

Jumbo Marshmallow Balls

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