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Texas Bourbon Maple Pecan Pie
Prepare crust by mixing together flour and pecan pieces in a large bowl. Cut in butter and cream cheese with a pasty cutter or a large fork until mixture resemble large crumbs. Combine mixture with your hands to form a dough. Flatten dough into an 8" disk. Wrap in plastic and refrigerate for an hour. Then, roll out on a floured board and transfer to a pie pan. Crimp the edges to form a decorative border and refrigerate for another hour.
Preheat oven to 375 degrees F. Prepare filling by melting butting in a large saucepan over medium heat. Add brown sugar and stir until fully combined. Transfer to a large bowl and allow to cool slightly. Add corn syrup, Burton's Bourbon Barrel Aged Maple Syrup, orange zest, orange juice and salt. Stir in beaten eggs and continue to stir until well combined. Place pecan halves in the bottom of the prepared pie crust with pretty side up. Gradually pour filling over pecans. Bake pie for 55 to 65 minutes or until center just puffs up and crust is golden brown. Tip: you can tent the pie for the first 40 minutes with aluminum foil to keep the crust from browning too quickly. Remove from oven and cool completely. Refrigerate until ready to serve but allow pie to rest at room temperature for 30 minutes when serving. TIP: This pie freezes well. If you freeze it and then sliced it, youâ€™ll get perfect slices. Simply let it thaw in the refrigerator after slicing.
Make topping my mixing cream cheese and sugar in a bowl at high speed until smooth. Add Burton's Bourbon Barrel Aged Maple Syrup and whipping cream and continue to mix until smooth and fluffy. Place a dollop of the cream cheese mixture on top of each slice and drizzle a bit of Burton's Bourbon Barrel Aged Maple Syrup on top and on the plate.
Jamaican Rum Maple Syrup Frozen Custard
Pour cream and milk into a saucepan over medium heat. Bring to a low simmer and simmer for 15 minutes. Separately, whisk together egg yolks and brown sugar until smooth and creamy, about 3-5 minutes. Whisk about a cup of the hot cream mixture into the egg mixture and then transfer this combined mixture back to the saucepan. Stir over medium heat until mixture thickens, about 3-5 minutes, do not let boil. Remove from heat, allow to cool slightly, and add maple syrup, salt and vanilla extract. Refrigerate for 4 hours to overnight and then freeze in your ice cream freezer.
Serve with a drizzle of additional maple syrup (optional).
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