With the final banquet fast approaching, I needed a recipe for a sweet and a savory pie. Last week I had come across a recipe for a chocolate pecan bourbon pie. The recipe sounded and looked amazing. I mean bourbon and chocolate, what’s not to like people? While I am more of a scotch man, I thoroughly enjoy some bourbon on occasion, especially the great but undervalued “pickle back shot” (a shot of bourbon followed by a shot of pickle juice.
Although I really really really wanted to make it at the time, I figured two pies is ambitious. Yet needing to make two pies this week around, I knew that this was going to be the recipe for at least one of my two pies. I got the recipe off of the humorously entitled ezra pound cake blog which I have included here: http://www.ezrapoundcake.com/archives/18097
The recipe itself is very simple, at least based on the opinion of this pie maker. I began by rolling out my pie dough and putting it in the tin. Then I assembled the pecans and chocolate morsels which I proceeded to put in that very same pie tin. That is step one, of what I calling a three step process.
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Afterwards I mixed together the filling that consisted of eggs, dark corn syrup, sugar, melted butter, and of course BOURBON! I then proceeded to pour this mixture over the pecans and chocolate, as the recipe called for.
In the recipe, it claims that the pecans and chocolate magically rise to the top while the filing makes a decadent bottom layer. I tried a spoonful and with all of that sugar, butter, and bourbon, it did not disappoint. You might want to get your sugar levels tested afterwards…
I then proceeded to “decorate” my pie with a couple of chocolate chips and then I popped into the oven at 350 F for 45 minutes. While I was waiting, I made the bourbon sauce (the recipe is also in the link). I melted the brown sugar and butter, then when it was a dark brown I added the heavy cream, and the bourbon last. As someone who hates caramel I can attest that this is a far better alternative and you can actually taste the bourbon!
The recipe is very easy and straightforward. The only thing I will say is that when I took the pie out of the oven it did not have the dark brown color I was looking for. In turn, I popped it back in the oven for an additional 10-15 minutes. Then it turned out the way I wanted it to.
I cannot wait to try this pie tomorrow. With some freshly made bourbon sauce it should be rockin!
http://sites.williams.edu/lifeofpie13/files/2014/01/IMAG0171-169×300.jpgChocolate Pecan Bourbon Pie
Ingredients:
- 3 large eggs, room temperature
- 1/2 cup plus 1 tablespoon sugar
- 1 1/4 cups dark corn syrup
- 1/2 tablespoon pure vanilla extract
- 1 tablespoon bourbon
- 5 tablespoons unsalted butter, melted and kept warm
- 1 1/2 cups chopped pecans
- 3/4 cup semisweet chocolate chips
Directions:
- Preheat the oven to 350 degrees F.
- To Prepare the Pie Shell: On a lightly floured work surface, roll out half a ball of dough into a 10-inch circle.
- Place the circle in a 9-inch pie plate so the edges of the circle drop over the rim.
- Using your thumb and index finger, crimp the edges of the pie shell.
- Brush the edges with heavy cream to create a golden brown finish.
- Set the pie shell to the side.
- For the Filling: Using an electric mixer on medium speed, mix the eggs, sugar, corn syrup, vanilla, and bourbon. (Be sure to scrape the sides and bottom of the bowl at least twice while mixing.)
- Add the warm melted butter, and mix well.
- In a separate bowl, combine the pecans and chocolate. Sprinkle the mixture over the bottom of the pie shell. Pour the filling over the nuts and chips.
- Place the pie plate on a baking sheet, and bake for 40 to 45 minutes, or until the pie is firm. (The middle will remain a little loose but firm up after the pie is removed from the oven.)
- Transfer the pie to a wire cooling rack, and let it cool for 2 to 3 hours before serving.
- Serve with a drizzle of Bourbon Sauce or ice cream.
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