|2 servings||calories per servings 610||protein serving 5 g||carbs per serving 57 g||total fat per serving 40 g|
With Kentucky Bourbon Pie Classic Pecan Filling and a made-from-scratch organic crust, you can serve a classic dessert the whole family will love.
Pie Provisions provides organic dry ingredients with a no-fail recipe to make homemade pie crust that’s not only delicious, but also approachable. A make-ahead dough gives you flexibility- you can prep in one go, or take your time with it! Lauren Bolden began Pie Bar, a retail pie bakery in downtown Woodstock, Georgia. Pie Provisions provides the tips and techniques for at-home bakers to make their own crust from scratch This unique Kentucky Bourbon Pie Filling is made in Kentucky, and each jar contains 1/4 cup of real Kentucky bourbon. Serve each slice on its own, with a dollop of whipped cream, a dusting of powdered sugar or with a scoop of vanilla ice cream.
|Nutrition Facts||/ Per Serving|
|Total Fat||40 g|
|Saturated Fat||17 g|
|Trans Fat||3 g|
|Total Carbohydrates||57 g|
|Dietary Fiber||2 g|
• At least 2 hours (and up to 1 day) in advance, make pie dough following instructions in Pie Provisions crust kit box. You will use 2 sticks butter and about 3/4 cup water.
• Refrigerate dough until needed.
• Heat oven to 350° F.
• Using flour as needed, roll out 1 pie dough disk (save remaining disk for another use). Place in a pie pan, trim away the excess, and crimp the edges.
• Bake pie crust 15 minutes (this is called par-baking). Cool completely.
Melt butter pats. Let cool slightly.
Warm pie filling following instructions on jar.
In a large bowl, beat eggs until foamy. Stir in cooled butter.
• Add warmed pecan filling to egg mixture. Mix to thoroughly incorporate.
• Pour filling into cooled pie shell.
• Bake 50-60 minutes on bottom rack. When done, the center will still jiggle slightly.
• Let pie cool before serving.
• Cut as desired, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...