Last year I made Peanut Butter Pie for dessert and it was simple and amazing. This year, I'm stepping up my game a bit. I am absolutely in love with Chocolate Bourbon Pecan Pie--one of the farmer's market vendors sells these wee little individual ones and they are delicious. I've decided to recreate the experience and share the love this year. My version adds salted caramel to the mix, because who doesn't love salt and caramel and chocolate and pecans and bourbon. How can you go wrong with that combo? #nom Here's the recipe.
Everything from scratch, ladies and gents. That means making your own pie crust! Trust me, the flaky, buttery pie crust is amazing! #dontworryitsworthit
Pie Crust:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans*
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
11/2 cups ground pecans
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, pecans, and the melted butter mixture until well blended. Pour into pie shell.
Bake at 350° for 40 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
Salted Caramel Topping:
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt
Arrange pecan halves on the pie. Top with warm caramel. Cool for 15 minutes; sprinkle with sea salt.
Everything from scratch, ladies and gents. That means making your own pie crust! Trust me, the flaky, buttery pie crust is amazing! #dontworryitsworthit
Pie Crust:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans*
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
* I use my coffee grinder to grind the pecans. A mortar and pestle would work too.
Preheat oven to 350.
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.
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.
Chocolate Filling:
1/4 cup (1/2 stick) unsalted butter2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
11/2 cups ground pecans
Salted Caramel Topping:
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt
Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar can burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt. Remove from heat.
Enjoy and share!
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