Chocolate & Bourbon Pecan Pie - The World's Food
The World's Food
Yield: 12
Time: 2 hours prep and bake + 2 hours cool down
Chocolate, bourbon AND pecans? Yes please! A tipsy twist on a Thanksgiving and Christmas classic.
Ingredients
1 1/4 cups all-purpose flour2 teaspoons sugar
1/4 teaspoon salt
1 stick (8 Tablespoons or 4 ounces) cold unsalted butter, cut into cubes
1/4 cup cold water
2 cups pecans
3 large eggs
3/4 cup brown sugar
2/3 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
3 tablespoons bourbon
1/2 teaspoon salt
1 cup semisweet or bittersweet chocolate chips
Preparation
Step 1
In a food processor, blend the flour with the sugar and salt
Step 2
Add cubed butter and pulse until the mixture has the consistency of coarse cornmeal
Step 3
Add the cold water and pulse until incorporated
Step 4
Knead the dough a few times, shape into a large disc, wrap in plastic wrap and refrigerate for 30 minutes
Step 5
On a floured surface, roll out the dough to fit a 9-inch pie plate
Step 6
Step 7
Preheat oven to 375 F and toast the pecans for 8 minutes on a baking sheet
Step 8
Allow pecans to cool, save some to decorate the top of the pie and coarsely chop the rest
Step 9
In a stand mixer, whisk the eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt
Step 10
Manually mix in the chopped pecans and chocolate chips
Step 11
Pour the filling into the pie shell
Step 12
Bake pie on the bottom shelf of the 375 F oven for 45-55 minutes, or until the center of the pie is set
Step 13
If the crust or pecans are becoming too dark, cover the pie with foil for the remainder of the cook time
Step 14
Transfer the pie to a rack and cool for 2-3 hours at room temperature before serving
Note: This is a slightly modified version of the original recipe found here.
In a food processor, blend the flour with the sugar and salt
Step 2
Add cubed butter and pulse until the mixture has the consistency of coarse cornmeal
Step 3
Add the cold water and pulse until incorporated
Step 4
Knead the dough a few times, shape into a large disc, wrap in plastic wrap and refrigerate for 30 minutes
Step 5
On a floured surface, roll out the dough to fit a 9-inch pie plate
Step 6
Step 7
Preheat oven to 375 F and toast the pecans for 8 minutes on a baking sheet
Step 8
Allow pecans to cool, save some to decorate the top of the pie and coarsely chop the rest
Step 9
In a stand mixer, whisk the eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt
Step 10
Manually mix in the chopped pecans and chocolate chips
Step 11
Pour the filling into the pie shell
Step 12
Bake pie on the bottom shelf of the 375 F oven for 45-55 minutes, or until the center of the pie is set
Step 13
If the crust or pecans are becoming too dark, cover the pie with foil for the remainder of the cook time
Step 14
Transfer the pie to a rack and cool for 2-3 hours at room temperature before serving
Note: This is a slightly modified version of the original recipe found here.
