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| Chocolate Pecan-Bourbon Pie |
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| Ingredients for Pie Pastry |
1 cup All-Purpose Flour, plus more for
dusting
1/4 cup finely Ground Pecans
1 tbsp Sugar
1 Pinch salt
1/2 cup (1 stick) Unsalted Butter, cold and
cut into small chunks
2 tbsp ice water, plus more if needed |
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| Method for Pastry |
To make the pastry: combine the flour, ground
pecans, sugar, and salt in a large mixing bowl.
Add
the butter and mix with a pastry blender or your
hands until the mixture resembles coarse crumbs.
Pour in the ice water and work it in to bind the
dough until it holds together without being too
wet or sticky. Squeeze a small amount together, if
it is crumbly, add more ice water, 1 tablespoon at a
time. Wrap the dough in plastic wrap and
refrigerate for at least 30 minutes.Roll out the dough on a lightly floured surface
into a 12-inch circle. Carefully roll the dough up
onto the pin (this may take a little practice) and
lay it inside a 9-inch pie pan. Press the dough into
the pan so it fits tightly and trim the excess
around the rim. Place the pie pan on a sturdy
cookie sheet so it will be easy to move in and out
of
the oven.
To make the filling: melt the butter and
chocolate in a small saucepan over medium-low
heat, remove from heat and let cool. Beat the
eggs in a large mixing bowl 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 pie
crust and carefully pour the egg mixture over
them. Bake until the filling is set and slightly
puffed, about 45 minutes. Test for doneness by
sticking a thin knife in the center of the pie, if it
comes out pretty clean, you're good to go.
Transfer the pie to rack and cool completely
before cutting.Roll out the dough on a lightly floured surface
into a 12-inch circle. Carefully roll the dough up
onto the pin (this may take a little practice) and
lay it inside a 9-inch pie pan. Press the dough into
the pan so it fits tightly and trim the excess
around the rim. Place the pie pan on a sturdy
cookie sheet so it will be easy to move in and out
of
the oven.
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| Ingredients for Filling |
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 (such as Steen's)
1/2 tsp Pure Vanilla Extract
3 tbsp Bourbon
1/2 tsp Salt
11/2 cups Pecan halves
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