Filling Ingredients

:
• 8 large eggs
• 1 tsp vanilla extract
• 2/3 cup packed light brown sugar
• 4 oz. (1/2 cup) unsalted butter, cut into four
• 1/2 cup rice syrup, OR light corn syrup
• 1/2 cup heavy cream
• 3 tbsp bourbon (Maker’s Mark or Knob Creek)
• 1/2 tsp kosher salt
• 1 1/2 cups pecan halves, toasted, cooled and
coarsely chopped
• 1/2 cup chopped semisweet OR bittersweet
chocolate
Crust Ingredients:
• 7.5 oz (1 2/3 cup) all-purpose flour
• 1 tsp kosher salt
• 6 oz. (3/4 cup) cold, unsalted butter, cut into small cubes
• 5-7 tbsp ice water
• 1 tbsp white vinegar
Directions:
• Preheat oven to 425°. Position rack to center of oven.
• Put eggs into medium, heat proof bowl. Add vanilla. • Combine sugar, butter, syrup, cream, bourbon and salt in 1 quart saucepan. Heat over medium heat until butter is melted and mixture is hot but not
Chocolate Bourbon
Pecan Pie
boiling (3-5 minutes).
• Whisking vigorously and constantly, very slowly pour the hot
sugar mixture into the eggs.
• Strain through a fine strainer set over a quart measuring cup.
Set aside.
• Put flour and 1 tsp salt in food processor and pulse to combine. Add butter and pulse until the largest pieces are
about the size of corn kernels (8-12 one-second pulses). • Drizzle 5 tbsp ice water and 1 tbsp vinegar into flour mixture
and pulse until mixture becomes a moist crumbly dough that
sticks together (4-6 pulses).
• Gather dough and press into disk. Wrap in plastic and chill for
an hour (or up to two days).
• Let dough sit at room temperature to soften slightly. Roll out to
13 inches round.
• Transfer dough to 9 inch pie plate. Trim off but 3/4 inch of
overhang. Roll dough under itself to build edge of crust, and
crimp with fingers. With fork, prick crust. Chill pie plate in
fridge for an hour.
• Remove chilled dough and line with foil. Fill pie plate with
dried beans or pie weights. Back for 15 minutes. Remove foil
and weights. Reduce over temperature to 375° and bake 5-7
minutes more. Cool on rack, reduce oven temperature to
325°.
• Spread pecans evenly in cooled pie crust. Sprinkle chopped
chocolate evenly over pecans. Slowly pour filling over pecans.
• Place pie plate on baking sheet and bake until center of pie is
slightly firm to the touch (35-40 minutes).
• Let cool for an hour before serving.
from the kitchen of Renee McLeod

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