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Chocolate Bourbon Pecan Pie
Dec. 1st, 2013 03:11 pmPure yumminess.
I consulted two different recipes: http://www.foodnetwork.com/recipes/tyler-florence/bourbon-and-chocolate-pecan-pie-recipe/index.html and http://www.nytimes.com/interactive/2013/11/12/dining/essential-thanksgiving.html?smid=fb-nytimes&WT.z_sma=DI_ET_20131113&_r=3&
I used pre-made crust (Pillsbury, the refrigerated kind that you unroll and form into the pie pan). But the second time I did it I used a frozen Marie Callender's pie crust, and it was much tastier. For Thanksgiving 2015 I bought a frozen gluten-free pie crust.
I mostly used the ingredients list from the foodnetwork.com recipe, but modified it slightly based on some of the reviews.
Filling:
1/4 cup (1/2 stick) butter
3 ounces unsweetened chocolate (I prefer Ghirardelli brand)
3 large eggs
1/3 cup white sugar
1/3 cup dark brown sugar
3/4 cup dark corn syrup
1 teaspoon pure vanilla extract
3 tablespoons bourbon (optional, will omit next time)
1/4 teaspoon salt
1 1/2 cups pecan halves
I pre-baked the pie crust as per the NY Times recipe: heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer. (If using a GF pie crust, lightly grease the side of the foil that will be touching the pie dough, and reduce the time in the oven.)
I also toasted the pecans in a 350 degree oven for 8 - 10 minutes.
Preheat the oven to 350 degrees F.
To make the filling: 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 sugars. Stir in the syrup, vanilla, bourbon, salt, and the melted butter/chocolate mixture until well blended.
Arrange the pecans on the bottom and up the sides of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting. (I refrigerated the pie overnight and served it cold. But it's much better if served at room temperature or slightly warm.)
This was so rich and chocolatey, and not too sweet. I love it, but I wasn't crazy about the Pillsbury pie crust. Eli suggested that next time I should try a graham cracker crust, which would probably be very tasty, or I might use a frozen Marie Callender's pie crust.
Edit/Update: 3/16/2015: I made this for Pi Day yesterday. I used a frozen Marie Callender's pie crust, which was a definite improvement over the Pillsbury. I think next time I will make it without the bourbon. I'm not sure it really adds anything to the pie other than a slightly unpleasant flavor. Maybe I just don't like bourbon.
KEEWERD
I consulted two different recipes: http://www.foodnetwork.com/recipes/tyler-florence/bourbon-and-chocolate-pecan-pie-recipe/index.html and http://www.nytimes.com/interactive/2013/11/12/dining/essential-thanksgiving.html?smid=fb-nytimes&WT.z_sma=DI_ET_20131113&_r=3&
I used pre-made crust (Pillsbury, the refrigerated kind that you unroll and form into the pie pan). But the second time I did it I used a frozen Marie Callender's pie crust, and it was much tastier. For Thanksgiving 2015 I bought a frozen gluten-free pie crust.
I mostly used the ingredients list from the foodnetwork.com recipe, but modified it slightly based on some of the reviews.
Filling:
1/4 cup (1/2 stick) butter
3 ounces unsweetened chocolate (I prefer Ghirardelli brand)
3 large eggs
1/3 cup white sugar
1/3 cup dark brown sugar
3/4 cup dark corn syrup
1 teaspoon pure vanilla extract
3 tablespoons bourbon (optional, will omit next time)
1/4 teaspoon salt
1 1/2 cups pecan halves
I pre-baked the pie crust as per the NY Times recipe: heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer. (If using a GF pie crust, lightly grease the side of the foil that will be touching the pie dough, and reduce the time in the oven.)
I also toasted the pecans in a 350 degree oven for 8 - 10 minutes.
Preheat the oven to 350 degrees F.
To make the filling: 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 sugars. Stir in the syrup, vanilla, bourbon, salt, and the melted butter/chocolate mixture until well blended.
Arrange the pecans on the bottom and up the sides of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting. (I refrigerated the pie overnight and served it cold. But it's much better if served at room temperature or slightly warm.)
This was so rich and chocolatey, and not too sweet. I love it, but I wasn't crazy about the Pillsbury pie crust. Eli suggested that next time I should try a graham cracker crust, which would probably be very tasty, or I might use a frozen Marie Callender's pie crust.
Edit/Update: 3/16/2015: I made this for Pi Day yesterday. I used a frozen Marie Callender's pie crust, which was a definite improvement over the Pillsbury. I think next time I will make it without the bourbon. I'm not sure it really adds anything to the pie other than a slightly unpleasant flavor. Maybe I just don't like bourbon.
KEEWERD
