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Bourbon Chocolate Pecan Pie
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Brief Description
Creamy chocolate pie with pecans and bourbon.
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Main Ingredient
chocolate
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Category: Pies
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Cuisine: American
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Prep Time: 130 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: pedrotti
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Posted On: Sep 17, 2014
Number of Servings:
Ingredients:
- 1 cups - flour
- 1/4 teaspoons - salt
- 3/4 teaspoons - sugar
- 1/2 cups - vegetable shortening
- 2 tablespoons - ice water
- 1 cups - semi-sweet chocolate chips
- 2 tablespoons - semi-sweet chocolate chips
- 3/4 cups - heavy cream
- 2 1/4 cups - pecan pieces
- 6 - eggs beaten
- 3/4 cups - sugar
- 3/4 cups - packed light brown sugar
- 1/4 cups - cane syrup or molasses
- 2 tablespoons - cane syrup or molasses
- 1 cups - light corn syrup
- 2 tablespoons - light corn syrup
- 3/4 teaspoons - vanilla extract
- 1/8 teaspoons - salt
- 6 tablespoons - butter melted
- 1 1/2 tablespoons - flour
- 3 tablespoons - Bourbon whiskey or more, to taste
- - Vanilla Bean Ice Cream for serving with
Directions:
CRUST:
1. Combine 1 cup of the flour, salt and 3/4 teaspoon of sugar in a mixing bowl. Add the shortening and work it in your hands until the mixture resembles coarse crumbs. Add the water, a little at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough and refrigerate for at least 30 minutes.
2. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Refrigerate for 1 hour or until ready to fill.
FILLING:
1. Put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until just boiling, then pour over the chocolate chips. Stir until the chocolate has melted and a smooth sauce has formed. Set aside and reserve for the pie.
2. Preheat the oven to 375 degrees F.
3. Remove the pie shell from the refrigerator, and spread the pecan pieces evenly on the bottom. Combine the eggs, remaining 3/4 cup sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter and the remaining 1-1/2 tablespoons of flour in a mixing bowl. Mix well. Pour the mixture over the pecans.
4. Bake for about 1 hour or until the filling sets and the pastry is nicely browned. When you remove the pie from the oven, drizzle the whiskey over top of the pie (poke holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel).
5. Cool for 10 minutes, and then pour the chocolate mixture over top the pie. Let the pie sit in the refrigerator for 10 minutes for the chocolate to harden; then slice and serve the pie with the vanilla bean ice cream. The pie may also be served warmed briefly in a microwave.
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