Light corn syrup or light brown sugar can be used instead of dark corn syrup or brown sugar, but the dark adds a lovely depth of flavor. Preheat the oven to 350F. You also do not have to toast them, but the flavor is improved if you do so. Bake 15 minutes, rotating after 8 minutes, until crust is light golden at the edges. pie plate. Coarsely chop one cup of the pecans. Preheat the oven to 375°. The pie includes dark brown sugar, eggs, and butter. Either using a pastry blender, fork, standing mixer, or your fingers work the butter into the dry ingredients. Transfer crust to pie plate. Lightly grease a 9-inch pie pan. Bake the pie for 40 to 50 minutes, rotating at the halfway point, until the filling is puffy and set around the edges, but the center still jiggles just slightly when you carefully nudge the pie plate. In a large bowl, whisk the eggs with the brown sugar, corn … Mix well. Work/kneed the dough just until it comes together. Once a bit of dough can be pinched together between two fingers and hold its shape, bring the dough together into a disc. 5 Cover the edges with aluminum foil and bake for 1 hour. Reduce the oven temperature to 350°F. The title “Bourbon chocolate walnut pecan pie” is a mouthful! Put the pie plate on a cookie sheet and put into the middle of the oven. Preheat the oven to 400°F. Let cool for at least 4 hours before serving, but overnight is best. The little bit of bourbon lingers in every bite, and that chocolate crust just adds drama. The recipe is below, followed by some of my not… Moreover, if you add bourbon to the mix—which cuts the sweetness of the filling and marries so beautifully with a traditional pecan pie filling—you are in for a real treat. Add the corn syrup, sugars, and salt and whisk again. Pour the warm pie filling over the nuts and chocolate in the pie shell. Print this Recipe! Let the pie dough rest in the refrigerator before rolling – this allows the gluten to develop and makes for a better crust! Bourbon Pecan Pie with Dark Chocolate. Wrap it in plastic wrap and refrigerate for at least 1 hour, but preferably overnight. Instructions Preheat oven to 425°F. In this case it was a dark chocolate crust, a semi sweet black bottom, and some bourbon, spiffing up a pecan pie in all the right ways. Cover the edges of the pie crust with aluminum foil during baking so they don’t over cook. Jessie Sheehan is a recipe developer, baker, food writer, and author of "The Vintage Baker" and "Icebox Cakes. Add the melted butter, vanilla and bourbon and whisk to combine. 4 ounces cream cheese (chilled and cubed), 1/2 cup unsalted butter (chilled and cubed), 3 tablespoons unsalted butter (melted and cooled slightly). Stir in 1 cup pecans. This Bourbon Chocolate Pecan Pie recipe is such a fun twist on a classic dessert, and SO delicious! Your pecan pie is done when the edges are slightly puffy, the top looks set except the middle still jiggles just slightly when you nudge the pie plate. Whisk together the flour, cocoa powder, confectioners sugar and salt. When you gently lift the parchment paper, the bottom of the crust should looks dry. If you don't want to parbake the pie crust, you don't have to, but it will be more tender and flavorful and flakier if you do. Crimp the edges and pop the prepped pie shell in the fridge. After the dough is rested, sprinkle a flat surface with cocoa powder and roll the dough out to roughly 13-inch circle. Pecan pies also sometimes get a little flack due to their finicky filling, as some struggle with when exactly a pecan pie is "set" and should be pulled from the oven. 1 1/2 cup all-purpose flour. Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth … Dark chocolate and bourbon make this pie extra decadent. 1/3 cup cold buttermilk. Tips for the Best Chocolate Pecan Pie. In a large bowl, lightly whisk the eggs and yolk. This Bourbon Chocolate Pecan Pie recipe is a fun twist on a classic Fall dessert, and a MUST for any Thanksgiving table. Few holiday desserts don’t benefit from a splash of bourbon, but this pecan pie from Annie Rigg’s book Pies & Tarts is an especially good match for a bit of whiskey. Place the dough in the plate and decoratively crimp the edges. Decorate the pie with the remaining 1/2 cup of whole pecans, gently nestling them on top of the filling in a pattern. Add the cream cheese and butter and pulse until the mixture resembles a coarse meal. Sprinkle the chocolate chips on top, then pour the liquid syrup over the top. Roll out your dough onto a piece of cocoa dusted parchment paper for easier transfer and quick clean up. If you like the flavor of toasted pecans, see the tips for how to toast them in advance. Sprinkle the chopped pecans and the chocolate chips on the bottom of the pie crust. Set aside to cool and reduce the heat to 350 F. Make the pie filling. Remove from oven. The majority of the pie will have set. Then add the pecan pieces and chocolate chips to the bottom of the pie plate so that they are mixed up evenly. But I wanted to include all of what makes this pie so delicious! Tuck the edges up and under and crimp them using your fingers. Mix in the bourbon, vanilla, melted butter and salt. Chocolate, too, deserves a place in your pecan pie. Transfer the prepared pie pan to the fridge to chill for 10 minutes. The video shows me making the pie crust and pie. Sprinkle the chopped pecans and the chocolate chips on the bottom of the pie crust. Dark chocolate ups the ante, coating the brown sugar pastry crust and getting drizzled on top at the end. Arrange the reserved pecan halves around the outer edge of the pie in a decorative manner Remove the paper and weights, and return the crust to the oven until the bottom is nicely browned, about 10 minutes more. This bourbon pecan pie includes a small amount of Kentucky bourbon. It’s the prime time for Fall. ", Gluten-Free Pecan Pie With Homemade Crust, How to Elevate Your Holiday Pies, According to the Pros. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Rich chocolate pie crust filled with gooey sweet and crunchy pecan pie filling with a subtle touch of warming bourbon. Arrange pecan halves on top of filling. Trim crust to 1/2 in. Pour the egg and sugar mixture over top. Mix corn syrup, eggs, sugar, butter, bourbon, salt and cornstarch in a medium sized bowl. Transfer it to the prepared pie pan and trim the edges to a 1-inch overhang over the side of the pie pan. Roll the dough onto your rolling pin and gently place it into the pie dish. Line the chilled pie shell with parchment and fill with pie weights or dry beans. Add the flour and salt, and … Not only because a pecan pie is often the only dessert in which chocolate is on offer on Thanksgiving, but more importantly because it is just so lovely with pecans. Roll out dough to fit a 9-in. On a lightly floured work surface, roll the dough into a circle, an inch or two larger than a 9-inch glass pie plate. beyond edge of plate; flute edges. Transfer the dough to a large bowl. For the Crust: 1/2 cup (4 ounces) cold unsalted butter, cut into small cubes. Pour the batter into the prepared pie crust. Chocolate bourbon pecan pie! Preheat the oven to 425 F. Line the pie crust with parchment paper and fill with pie weights.Â. Preheat the oven to 350F. And with only 15 minutes of hands-on time, this dessert won’t put a dent in your Thanksgiving prep. Add in the corn syrup and mix until incorporated, scraping the bottom of the bowl if needed. The pecan pieces may be peaking out of the filling which is perfectly fine. Delicious! The leaves here in New England are beautiful, and this California-girl-turned-Bostonian will not miss a … You can make the whole pie in an hour, and that's including the 30 minutes the pie will be in the oven. On a cutting board with a sharp knife for chopping, coarsely chop pecan halves. Add the ice cold water 1 tablespoon at a time while mixing, then add just enough water to form the dough.If you squeeze it in your hand it will stick together but not stick to your hand. Drizzle the water over the dough and gently use your fingers or a flexible spatula to toss the dough around in order to hydrate the flour. Pecan pies get a slightly bad rap due to the inclusion of corn syrup in the filling—and to this we say "everything in moderation." New to making pie dough? Let the pie come to room temperature before serving, at least 4 hours. This pie keeps covered in plastic wrap at room temperature for 3 days. Add the melted butter, vanilla, and bourbon and whisk to combine. Transfer the dough to a piece of wax or parchment paper, fold the dough over on itself 3 to 4 times and form into a ¾ inch disk. If you find the dough is sticking to the paper, lightly dust with cocoa powder. If once a year a dessert goes a little heavy on the corn syrup, so be it. Place pie crust in pie pan and chill until filling is ready. We love Fall … In a large bowl combine eggs, bourbon, vanilla, and salt. The gooey, sugary center, warm oak-y flavor of the bourbon, decadent dark chocolate, and the crisp nutty top make this the ultimate holiday dessert! Transfer … Place over pie shell; fill with pie weights or dried beans. Roll the edge of the disk to smooth it out, wrap with plastic wrap and let it rest in the fridge for 30 minutes. Now I love a traditional pecan pie, and I’ll eat a slice any time of the year. This … Chocolate Bourbon Pecan Pie Posted on November 27, 2019 May 19, 2020 by barrelagedcreations Mix together all of your favorite things [ butter, bourbon, sugar, chocolate ] and dump them into a flaky crust for a Chocolate Bourbon pecan Pie. To par-bake the prepared crust, preheat the oven to 375°F. Your email address will not be published. Whisk in the sugar, corn syrup, salt, eggs, egg yolk, bourbon, and vanilla until smooth. Add eggs, corn syrup, brown sugar, molasses, bourbon, vanilla, salt & butter to a large bowl. Bake the crust for 10 minutes. Let cool for at least 4-hours before serving. Looking to make the best desserts ever? Yes, there should probably be a pumpkin one—and an apple one, too—but pecan needs to be front and center, particularly if it is of the bourbon and chocolate variety. Sign up for our newsletter and get our cookbook! On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. For the Filling: 1 cup granulated sugar 2 teaspoons granulated sugar. If the dough gets too dry you can mist it with a spray bottle of water. Mix until the butter is in pea size lumps. Set in the fridge to chill for about 10 minutes. Pour the filling over the chopped nuts and chips. After 1 hour of baking, remove the foil and bake for 10 more minutes or until the very middle is some what loose but the rest of the filling has set. I love the colors and textures in this pie…the pecans get super crisped, and the filling is the silkiest pecan pie filling I’ve ever had. Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade and process briefly to combine. Place in the freezer for 1 hour. Pour the batter into the par-baked pie crust and smooth the top. The bourbon jazzes up this pecan pie with flavor and spirit. If using a standing mixer use the paddle attachment on the lowest speed. Arrange the remaining 1/2 cup of pecan halves along the rim and a few in the center to make a star shape. Sprinkle chocolate chips into crust. The pie may be baked in an unbaked pastry crust, but a partially baked crust will ensure a firm, well-baked bottom. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. Once combined, mix in the eggs, butter, vanilla, bourbon, and salt. Black Bottom Maple Bourbon Pecan Pie uses robust maple syrup, a hint of bourbon, and dark chocolate to take pecan pie to new flavor heights! Slowly pour sugar mixture into … In a bowl, whisk together the brown sugar, granulated sugar, flour and eggs until smooth. Bake until the crust is golden, 12-15 minutes. Sprinkle 1 cup of the pecans evenly across the bottom of the blind-baked crust and slowly pour in the filling in a spiral motion, working from the inside out. I stirred some chocolate chips into the pie along with the pecans. 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