You can omit the bourbon or make some lightly whipped cream and flavor it with the booze instead. Spread the pecans in the bottom of the pie shell. ", Gluten-Free Pecan Pie With Homemade Crust, How to Elevate Your Holiday Pies, According to the Pros. Sprinkle chocolate chips into crust. In a large bowl, lightly whisk the eggs and yolk. If you like the flavor of toasted pecans, see the tips for how to toast them in advance. Transfer it to the prepared pie pan and trim the edges to a 1-inch overhang over the side of the pie pan. Pour the batter into the par-baked pie crust and smooth the top. Remove the paper and weights, and return the crust to the oven until the bottom is nicely browned, about 10 minutes more. Bake the crust for 10 minutes. Set aside to cool and reduce the heat to 350 F. Make the pie filling. Arrange the reserved pecan halves around the outer edge of the pie in a decorative manner Mix corn syrup, eggs, sugar, butter, bourbon, salt and cornstarch in a medium sized bowl. Warm bourbon, rich chocolate, and wonderful complexity brought by two different nuts in the pie! When you gently lift the parchment paper, the bottom of the crust should looks dry. Gooey, sweet and crunchy with hints of bourbon baked in a tender chocolate pie crust. ; Invest in good ingredients: Pecan pie only requires a few ingredients, so splurge on the good butter, high quality pecans, great chocolate, and, of course, Karo® Light Corn Syrup. Bourbon Pecan Pie with Dark Chocolate. Pour into crust. To par-bake the prepared crust, preheat the oven to 375°F. 4 ounces cream cheese (chilled and cubed), 1/2 cup unsalted butter (chilled and cubed), 3 tablespoons unsalted butter (melted and cooled slightly). Print this Recipe! Place over pie shell; fill with pie weights or dried beans. Fold in the chocolate chips, bourbon, vanilla extract, and 1 1/2 cups of the pecans, reserving a generous 1/2 cup to decorate the top of the pie. Toast the nuts for about 20 minutes on a baking sheet in a 350 F oven for the most flavor. 2 teaspoons granulated sugar. The leaves here in New England are beautiful, and this California-girl-turned-Bostonian will not miss a … Tips for the Best Chocolate Pecan Pie. Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth … Whisk together the flour, cocoa powder, confectioners sugar and salt. 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 the dough in the plate and decoratively crimp the edges. This pie keeps covered in plastic wrap at room temperature for 3 days. pie plate. 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 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. Luckily, this recipe is truly foolproof and offers up all the signs you will be looking for to ensure your pie bakes up perfectly every single time. Let cool for at least 4 hours before serving, but overnight is best. adapted from The Pioneer Woman and Garden & Gun. Once a bit of dough can be pinched together between two fingers and hold its shape, bring the dough together into a disc. You also do not have to toast them, but the flavor is improved if you do so. 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! Preheat the oven to 425 F. Line the pie crust with parchment paper and fill with pie weights.Â. 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. Preheat the oven to 375°. 1 1/2 cup all-purpose flour. In a large bowl, whisk the eggs with the brown sugar, corn … The title “Bourbon chocolate walnut pecan pie” is a mouthful! 5 Every Thanksgiving dessert spread worth its weight in gold (or in bourbon and chocolate) must include a pecan pie. If using a standing mixer use the paddle attachment on the lowest speed. Preheat the oven to 350F. On a cutting board with a sharp knife for chopping, coarsely chop pecan halves. Decorate the pie with the remaining 1/2 cup of whole pecans, gently nestling them on top of the filling in a pattern. Looking to make the best desserts ever? Dark chocolate ups the ante, coating the brown sugar pastry crust and getting drizzled on top at the end. 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. In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Gingerbread Cheesecake with Gingersnap Crust, Gingerbread Scones with Cream Cheese Icing, Bourbon Gingerbread Cookies with Bourbon Buttercream. For the Crust: 1/2 cup (4 ounces) cold unsalted butter, cut into small cubes. Pour the batter into the prepared pie crust. 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." Arrange pecan halves on top of filling. 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! Place in the freezer for 1 hour. Though many pecan pie recipes call for corn syrup this one relies on pantry staples like white and dark brown sugar, bound together with deeply browned butter and eggs beaten until frothy. . 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. Mix well. Coarsely chop one cup of the pecans. Place pie crust in pie pan and chill until filling is ready. 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. Either using a pastry blender, fork, standing mixer, or your fingers work the butter into the dry ingredients. Let the pie dough rest in the refrigerator before rolling – this allows the gluten to develop and makes for a better crust! Cover the edges with aluminum foil and bake for 1 hour. The little bit of bourbon lingers in every bite, and that chocolate crust just adds drama. Mix in the bourbon, vanilla, melted butter and salt. The more you work it, the tougher the dough gets. Add the flour and salt, and … Place the filled pie plate on the lower oven rack and bake for about one hour. Stir in 1 cup pecans. Bake until the crust is golden, 12-15 minutes. Transfer crust to pie plate. It’s the prime time for Fall. Cover the edges of the pie crust with aluminum foil during baking so they don’t over cook. The pecans and chocolate chips will rise to the top when baking. Rich chocolate pie crust filled with gooey sweet and crunchy pecan pie filling with a subtle touch of warming bourbon. Pour the filling over the chopped nuts and chips. Roll the dough onto your rolling pin and gently place it into the pie dish. 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 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. Let cool for at least 4-hours before serving. If the dough gets too dry you can mist it with a spray bottle of water. Fold in the chopped pecans. If your pie is soupy after you have pulled it from the oven and let it cool to room temp, then you pulled it from the oven too early. 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. Work/kneed the dough just until it comes together. Brush the crimped edges with the egg wash. Bake for 20 minutes until the crimped edges are brown. Stir in chopped pecans and chocolate. First of all, chocolate. 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. Your email address will not be published. If once a year a dessert goes a little heavy on the corn syrup, so be it. Bake until just set in center and crust … Dark chocolate and bourbon make this pie extra decadent. Pulse the pecans 6 to 7 times in a food processor or until finely ground. Chocolate Bourbon Pecan Pie. Sprinkle the chopped pecans and the chocolate chips on the bottom of the pie crust. Mix until the butter is in pea size lumps. Add the melted butter, vanilla, and bourbon and whisk to combine. This bourbon chocolate walnut pecan pie is my take on what you may know as a Derby pie. Pour the warm pie filling over the nuts and chocolate in the pie shell. Roll out dough to fit a 9-in. Add eggs, corn syrup, brown sugar, molasses, bourbon, vanilla, salt & butter to a large bowl. The pie includes dark brown sugar, eggs, and butter. … In a bowl, whisk together the brown sugar, granulated sugar, flour and eggs until smooth. The middle of the pie will still be a touch wiggly at the end of baking but will set as it cools. Chocolate Bourbon Pecan Pie Filling. Add in the corn syrup and mix until incorporated, scraping the bottom of the bowl if needed. Line the prepared crust with foil and fill with pie weights or dried beans, moving more beans towards the sides of the pan to keep them from ‘slipping’ while baking. Set aside. Add the cream cheese and butter and pulse until the mixture resembles a coarse meal. Roll out your dough onto a piece of cocoa dusted parchment paper for easier transfer and quick clean up. This Chocolate-Bourbon Pecan Pie has the rich, gooey texture you crave in every bite. beyond edge of plate; flute edges. On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Bake about 40 minutes for mini pies or 50 minutes for a 9-incher. Dust the pie crust with cocoa powder instead of flour. 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. 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. Tuck the edges up and under and crimp them using your fingers. Add the melted butter, vanilla and bourbon and whisk to combine. Now I love a traditional pecan pie, and I’ll eat a slice any time of the year. But I wanted to include all of what makes this pie so delicious! The majority of the pie will have set. Preheat the oven to 400°F. Then add the pecan pieces and chocolate chips to the bottom of the pie plate so that they are mixed up evenly. makes 1 9-inch pie. The pie may be baked in an unbaked pastry crust, but a partially baked crust will ensure a firm, well-baked bottom. Sign up for our newsletter and get our cookbook! 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. Pour the filling over the chopped nuts and chips. In a bowl mix together the Karo ® Corn Syrup and sugar. If you enjoy an ultra boozy pecan pie, add 3 tablespoons of bourbon. New to making pie dough? How the filling looks is more important in determining doneness than how long the pie has been in the oven. You can use bittersweet chocolate instead of semisweet, or you can omit the chocolate altogether. This bourbon pecan pie includes a small amount of Kentucky bourbon. Chocolate bourbon pecan pie! Pour the egg and sugar mixture over top. Transfer the dough to a large bowl. To make the egg wash, whisk together the egg and salt in a small bowl. The video shows me making the pie crust and pie. That’s right, your favorite sticky-sweet pie got a chocolatey makeover so good you’ll have to make it at least once this holiday season. This Bourbon Chocolate Pecan Pie recipe is a fun twist on a classic Fall dessert, and a MUST for any Thanksgiving table. This … The bourbon jazzes up this pecan pie with flavor and spirit. Reduce the oven temperature to 350°F. 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. On a lightly floured work surface, roll the dough into a circle, an inch or two larger than a 9-inch glass pie plate. Roll the edge of the disk to smooth it out, wrap with plastic wrap and let it rest in the fridge for 30 minutes. Be in the eggs, bourbon, vanilla, and so delicious Thanksgiving prep wonderful complexity by. But a partially baked crust will ensure a firm, well-baked bottom will rise to top... 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