Bourbon and Chocolate Pecan Pie
November is finally here and it’s time to break out the pies!
This magnificent pecan pie is just the treat to provide your friends and family with the “warm” thanks they deserve this holiday season. So what are you waiting for? Get baking!
1 cup unbleached flour, plus more for dusting
1/4 cup pecans, finely ground
1 Tablespoon sugar
pinch of salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 Tablespoons ice water, plus more if needed
1/4 cup (1/2 stick unsalted butter)
2 oz. unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup
1 teaspoon pure vanilla extract
2 Tablespoons bourbon
1/4 teaspoon salt
1 1/2 cups pecan halves
- In a large mixing bowl, combine flour, ground pecans, sugar, and salt. Add the butter and blend until the mixture resembles course crumbs. Add ice water, working it in to bind the dough without becoming too wet and sticky. Form the dough into a ball; if dough is too crumbly, add more ice water. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes – or refrigerate and save for later use, up to 2 days.
- Roll out dough, on a floured surface, into a 12-inch circle. Lay flattened pie dough into a 9-inch pie pan. Press dough into pan until tightly fitted and trim excess around the rim.
- Preheat the oven to 350 degrees.
- In a small saucepan, over medium heat, melt the butter and the chocolate. Remove from heat and let cool. In a large mixing bowl, beat the eggs until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
- Arrange the pecans on the bottom of the piecrust and carefully pour egg mixture over the pecans. Bake pie until filling is set and slightly puffed, about 45 minutes. Test for doneness by inserting a small knife into the center of the pie – the pie is ready when the knife comes out clean.
- Transfer the pie to a rack and allow to cool completely before serving.