Wednesday, November 23, 2011

Chocolate-Bourbon Pecan Pie



CRUSTS:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut up
3 tablespoons shortening, chilled
2 teaspoons lemon juice
1 egg yolk
2 to 4 tablespoons ice water

FILLING:
3/4 packed dark brown sugar
3 eggs, room temperature
6 tablespoons unsalted butter, melted
2/3 cup dark corn syrup (Karo)
2 tablespoons bourbon (Jim Beam)
1 tablespoon molasses
1 teaspoon vanilla extract
1/4 teaspoon salt
2 oz semisweet chocolate chopped or 1/3 cup semisweet chocolate chips
1 1/2 cups pecan halves

Pulse flour, sugar and 1/2 tsp salt in food processor until combined.  Add 6 tbsps butter and shortening; pulse until mixture resembles coarse crumbs with some pea-sized pieces.  Add lemon juice, egg yolk and 2 tbsp of the water; pulse just until dough begins to clump slightly, adding additional water 1 tsp at a time as needed (dough should not form a ball).  Shape into flat round; cover and refrigerate for 30 minutes or until chill.  You can make the dough ahead a day if desired.

On a lightly floured surface, roll dough into 12 inch round about 1/8 inch thick.  Line 9 inch pie pan with dough.  Trim overhang to 1/2 inch; fold overhang under.  Flute edges.  Refrigerate for 30 minutes until dough feels firm.  Meanwhile heat over to 425 degrees.  Line crust with foil; fill with pie weights or dry beans.  Bake for 12 minutes.  Let cool and reduce oven to 350 degrees.

Beat brown sugar and eggs in a large bowl at medium speed until blended.  Beat in melted butter, corn syrup, bourbon, molasses, vanilla and salt.  Scatter chocolate over crust; top with pecans;





pour filling over pecans.



Bake at 350 degrees for 50 to 55 minutes or until knife inserted in center comes out moist but clean.  Cool completely on wire rack.  (I doubled the recipe to make 2 pies).  If you do not want to make the crust from scratch you can purchase frozen ready made pie crusts.  Marie Callander makes a wonderful crust (I've used it in a pinch.)  I hope you try this recipe, it truly is to die for!!




3 comments:

Javier said...

QuiƩn puede resistirse a un trozo de este gran pastel

Abrazos

kitty said...

Oh my goodness, those pies look fabulous...and pecan is my all-time FAVORITE!! Thanks for sharing!

Self Sagacity said...

Its been a while since your visit. Just decided to check my spam folder, and lord behold...there are all kinds of comments that have been going to this folder, anyhow...
what a beautiful blog color and style.