Peruvian & World Recipes

Pecan Chocolate Bourbon Pie

Pecan Chocolate Bourbon Pie
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Pecan Chocolate Bourbon Pie

Course: DessertsCuisine: American
Servings:

8

servings

Indulge in the rich flavors of Pecan Chocolate Bourbon Pie. A luscious blend of pecans, semisweet chocolate, and a hint of Bourbon, harmoniously nestled in a buttery, homemade crust. Satisfy your sweet cravings with this decadent treat!

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Ingredients

  • 1 cup pecan halves

  • 3/4 cup dark corn syrup

  • 4 Tbsp butter

  • 1 cup sugar

  • 1 cup semisweet chocolate chips

  • 1/4 tsp salt

  • 1/3 cup Bourbon

  • 3 eggs

  • 1 tsp vanilla

  • 1 10" frozen pie crust or homemade*

  • Homemade Pie Crust Ingredients:

  • Yields: One - 9″ pie dish

  • 1 1/2 cups all-purpose flour

  • 2 tsp granulated sugar

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, cold and small cubed

  • 4 Tbsp ice water

Directions

  • Preheat the oven to 350F
  • In a two qt. saucepan on medium heat, melt butter. Add sugar, vanilla, and corn syrup on medium heat until sugar is dissolved and well mixed with the corn syrup (about 5 minutes.) Let stand off the heat for about 10 minutes.
  • Meanwhile, whisk eggs. When the corn syrup mixture is still warm but not hot, add chocolate chips, Bourbon, whisked eggs, and pecans. Mix well and pour into pie shell.
  • Bake at 350F on the center oven shelf with a pie crust cover for one hour (until the center is set). Let the pie cool completely.
  • Store covered in refrigerator.
  • Homemade pie crust instructions:
  • Fill a glass with ice water and place it in the refrigerator.
  • Place the container and blades of your food processor in the refrigerator.
  • Keep all your measured ingredients in the refrigerator. You want them to be cold.
  • Bring the base of your food processor and get ready!
  • Bring the container and ingredients from the refrigerator.
  • Add into your cold food processor flour, sugar, and salt. Pulse 3 times.
  • Add the cold and cubed butter and pulse 6 to 8 times.
  • The mixture should be roughly combined, with many small lumps of butter distributed throughout.
  • Add 2 Tbsp of water to the flour and butter mixture.
  • Pulse 3 times.
  • Then add the other 2 Tbsp of cold water.
  • With a rubber spatula transfer the dough onto a sheet of plastic wrap.
  • Work in those last few bits of dry ingredients, and form into a thick disk.
  • Wrap it and store it in the fridge for 45 minutes.
  • When the dough is completely chilled (it should be very firm), take it out of the fridge to rest at room temperature for about 10 minutes. This makes it easier to roll out.
  • Roll out the dough onto a lightly floured surface, looking for a slightly larger diameter than the 9” pie dish, by about an inch.
  • Roll the dough onto your rolling pin and gently place it into the pie dish.
  • Crimp the edges and pop the prepped pie shell in the fridge.

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