Bourbon and chocolate and pecans, oh my! Take your classic southern pecan pie recipe to the next level with this chocolatey twist that will quickly have you coming back for more.
FOR THE CRUST:
1 ½ cups all-purpose flour
2 teaspoons granulated sugar
½ teaspoon salt
½ cup cold unsalted butter, cut into small cubes
⅓ cup cold buttermilk
FOR THE FILLING:
½ cup granulated sugar
1 cup plus 2 tablespoons dark corn syrup
½ teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
3 tablespoons Bourbon
⅓ cup unsalted butter, melted
1 heaping cup chopped pecans
4 ounces coarsely chopped dark chocolate
FOR THE CRUST:
Whisk together the flour, sugar, and salt in a medium bowl.
Add the cold, cubed butter and work the butter into the flour mixture using your fingers. The butter pieces will vary in size, some resembling peas and others resemblng oat flakes.
In the middle of the mixture, create a well and pour in the cold buttermilk. Bring the dough together using a fork, moistening all of the flour. Add more buttermilk as necessary, but be careful not to add too much because you don't want it to be outwardly wet.
Dump the mixture on to a lightly floured surface and gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for one hour.
After chilling, roll out the pie crust on a well-floured surface to ⅛ inch thick and 12 inches in diameter. Transfer to a 9-inch pie pan and trim the crust to almost even with the edge of the pan. Fold the edges under and crimp using your fingers or a fork.
Cover with plastic wrap and refrigerate for at least 30 minutes, but no more than 3 hours.
FOR THE FILLING:
Preheat oven to 350 degrees F and place rack in the center of the oven.
In a medium bowl, whisk together the sugar, corn syrup, salt, eggs, vanilla extract, Bourbon, and unsalted butter until well combined. The mixture will be thick and syrupy.
Sprinkle the chopped dark chocolate and pecans in the bottom of the pie shell.
Give the liquid filling another good whisk and pour it over the chocolate and nuts.
Place the pie on a rimmed baking sheet and bake for 45 to 55 minutes, or until it jiggles uniformly (not in waves).
Top with fresh whipped cream and serve. (Delicious served cold for breakfast as well!)
Bourbon and chocolate and pecans, oh my! Take your classic southern pecan pie recipe to the next level with this chocolatey twist that will quickly have you coming back for more.
FOR THE CRUST:
1 ½ cups all-purpose flour
2 teaspoons granulated sugar
½ teaspoon salt
½ cup cold unsalted butter, cut into small cubes
⅓ cup cold buttermilk
FOR THE FILLING:
½ cup granulated sugar
1 cup plus 2 tablespoons dark corn syrup
½ teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
3 tablespoons Bourbon
⅓ cup unsalted butter, melted
1 heaping cup chopped pecans
4 ounces coarsely chopped dark chocolate
FOR THE CRUST:
Whisk together the flour, sugar, and salt in a medium bowl.
Add the cold, cubed butter and work the butter into the flour mixture using your fingers. The butter pieces will vary in size, some resembling peas and others resemblng oat flakes.
In the middle of the mixture, create a well and pour in the cold buttermilk. Bring the dough together using a fork, moistening all of the flour. Add more buttermilk as necessary, but be careful not to add too much because you don't want it to be outwardly wet.
Dump the mixture on to a lightly floured surface and gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for one hour.
After chilling, roll out the pie crust on a well-floured surface to ⅛ inch thick and 12 inches in diameter. Transfer to a 9-inch pie pan and trim the crust to almost even with the edge of the pan. Fold the edges under and crimp using your fingers or a fork.
Cover with plastic wrap and refrigerate for at least 30 minutes, but no more than 3 hours.
FOR THE FILLING:
Preheat oven to 350 degrees F and place rack in the center of the oven.
In a medium bowl, whisk together the sugar, corn syrup, salt, eggs, vanilla extract, Bourbon, and unsalted butter until well combined. The mixture will be thick and syrupy.
Sprinkle the chopped dark chocolate and pecans in the bottom of the pie shell.
Give the liquid filling another good whisk and pour it over the chocolate and nuts.
Place the pie on a rimmed baking sheet and bake for 45 to 55 minutes, or until it jiggles uniformly (not in waves).
Top with fresh whipped cream and serve. (Delicious served cold for breakfast as well!)