Chocolate Bourbon Pecan Pie
Ingredients
- For Pie Dough:
- 2.5 Cups AP Flour
- 1 tsp Kosher Salt
- 1 Tbsp Sugar
- 1 Cup Very Cold Butter Cut into 1/4 inch Cubes (best if put in freezer for 20 minutes or straight out of fridge)
- 4 to 8 Tbsp Ice cold water
- For Chocolate Glaze:
- 8 Ounces Sweet or semi Sweet Chocolate Chips, chunks, or disks
- 1 Ounce Bourbon
- 1 Ounce Vegetable Oil
- For Filling
- 1 Cup Brown Sugar
- 1 Cup Light Corn Syrup (or Honey)
- 1/2 Cup Molasses
- 1/4 Cup Bourbon
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Kosher Salt or sea salt
- 1 Tbsp Vanilla Extract
- 4 Large Eggs
- 1 Stick Unsalted Butter
Instructions
- Preheat oven to 350
- Make Pie Dough: Mix all the dry ingredients together. Then, you can either use a food processor or mix by hand, add in the cold butter into 1/2 of the flour. Mix until all the butter is coated. Then, add the rest of the flour. Mix until it becomes a paste. Add water 1 Tablespoon at a time, mix well. You want a solid dough, not too wet or dry.
- Lightly flour a flat, clean surface. Roll out the dough until it is about 1/8 inch thick. Fit the dough into a 9 inch pie tin and crimp the edges by hand. Set aside until filling is done.
- For Chocolate glaze: Melt chocolate, booze, and oil in a double boiler or in a mixing bowl over a pan of boiling water. Stir until smooth. If it is too thick, add more oil. But, don't make it too thin or it won't set up. Take half the chocolate and brush the inside of the pie shell.
- For Filling: Boil all ingredients except for eggs, Butter, and vanilla in pot for about 2 minutes. Be sure to mix it well. make sure the syrup is smooth. Remove from the heat. In a mixing bowl, whisk the eggs. Slowly drizzle in the hot liquid, whisking constantly until the mix is smooth. be careful not to add too fast or you could curdle the eggs. Stir in the butter and vanilla quickly. The residual heat will melt the butter.
- Fold the pecans into the filling. Then, pour the filling into the pie shell. Make sure it lies flat. Put the pie tin on top of a sheet pan to catch any drips if the pie bubbles over. Bake the pie for 45 to 60 minutes until it firms up.
- Remove the pie from the oven and drizzle with the rest of the chocolate. Cool at least an hour. When it is fully set up, you can slice it and serve. Try serving it with ice cream and a bourbon caramel sauce or just as is.
Notes
This recipe makes a large pie. But, if you're like most of us, you know how messy pie cutting can be. Even when you cut very carefully, the crust always seems to crumble. If you have smaller tins or even muffin tins, you can make individual pies or tarts by dividing the dough equally. Either way, enjoy.