{"id":679,"date":"2014-01-29T14:09:57","date_gmt":"2014-01-29T19:09:57","guid":{"rendered":"http:\/\/sites.williams.edu\/lifeofpie13\/?p=679"},"modified":"2014-01-29T14:09:57","modified_gmt":"2014-01-29T19:09:57","slug":"chocolate-pecan-bourbon-pie","status":"publish","type":"post","link":"https:\/\/sites.williams.edu\/lifeofpie13\/sweet-pies\/chocolate-pecan-bourbon-pie\/","title":{"rendered":"Chocolate Pecan Bourbon Pie"},"content":{"rendered":"

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.<\/p>\n

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<\/p>\n

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.<\/p>\n

.\"Chocolate<\/a>\"IMAG0171\"<\/a><\/p>\n

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.<\/p>\n

\"Bourbon<\/a>\"IMAG0172\"<\/a><\/p>\n

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…<\/p>\n

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!<\/p>\n

\"IMAG0173\"<\/a>\"IMAG0175\"<\/a><\/p>\n

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.<\/p>\n

\"IMAG0178\"<\/a>\u00a0\u00a0 \"IMAG0179\"<\/a><\/p>\n

I cannot wait to try this pie tomorrow. With some freshly made bourbon sauce it should be rockin!<\/p>\n","protected":false},"excerpt":{"rendered":"

With the final banquet fast approaching, I needed a recipe for a sweet and a savory pie. Last week I… Continue reading »<\/a><\/p>\n","protected":false},"author":827,"featured_media":680,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59164,59121,59104],"tags":[59284,9439,59278],"class_list":["post-679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-robbie-feder","category-single-crust-pie","category-sweet-pies","tag-bourbon","tag-chocolate","tag-pecan"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/users\/827"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/comments?post=679"}],"version-history":[{"count":1,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/679\/revisions"}],"predecessor-version":[{"id":689,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/679\/revisions\/689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media\/680"}],"wp:attachment":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media?parent=679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/categories?post=679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/tags?post=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}