CHOCOLATE BOURBON PECAN PIE
White Matte Stoneware Plates with Round Sides
I haven't met anyone who doesn't enjoy pecan pies. People may love them, like them, or be neutral, but hatred for them is rare. Now, imagine adding chocolate and a touch of bourbon to enhance the flavor. The result is a showstopper. In our household, this pie never lasts a day, and when we have friends over, I can barely grab a piece because it disappears in the blink of an eye.
White Matte Stoneware Plates with Round Sides
Charred Alder Wood Pastry Server
CHOCOLATE BOURBON PECAN PIE
Ingredients:
Chocolate Patee Sucre:
6 T unsalted butter at room temperature (85g)
1/3 cup granulated sugar 67g
1/8 teaspoon kosher salt
1 large egg at room temperature
1 1/4 cup plus 2 tablespoons all-purpose flour 165g
2 tablespoons Dutch-processed cocoa powder 12g
For the pie:
3/4 cup Light Corn Syrup
3/4 cup light brown sugar
2 eggs, room temperature
2 tablespoons butter, melted
1/2 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons bourbon (optional)
2 1/2 cups chopped pecans (roasted & salted preferred)
4 oz bittersweet chocolate, roughly chopped
Instructions:
In a bowl, whisk together the flour and cocoa powder until combined.
In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. Scrape down the sides.
Add in the egg and mix until incorporated, then scrape down the sides again.
Add the flour and cocoa powder and mix on low until just incorporated.
Wrap the dough in plastic wrap and flatten it into a 1-inch thick disc. Place in the fridge at least for two hours or overnight.
Remove the dough from the fridge and allow it to sit at room temperature for about 15 minutes. Then, remove the plastic wrap.
Flour your work surface and rolling pin and roll out the dough until it’s ⅛-¼" thick. This dough is very forgiving, so if it cracks, you can patch it later. Roll the dough so it’s about 2 inches wider than the tart pan.
Transfer the dough to the pan and press it into the bottom, corners, and sides of the tart pan. Roll the rolling pin over the top of the pan to remove the excess dough, then push the sides in once again and use a finger to slightly push down the top to smooth it out. Use any of the scraps to patch holes or weak spots.
Transfer to the freezer for 15 minutes, and preheat the oven to 325℉/163℃. Remove the dough from the freezer and dock the bottom of the tart with a fork multiple times. Line the shell with parchment paper and fill completely with pie weights (or dried beans/rice).
Bake for 10-15 minutes. Carefully remove the weights and parchment, and continue to bake for another 10-15 minutes until lightly golden. When done, the middle of the tart should not look moist or raw. Remove the pan to a wire rack to cool completely.
Adjust the oven temperature to 350°F.
In a large bowl, whisk together Light Corn Syrup, brown sugar, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the chopped chocolate and pecans and stir to combine.
Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans and chocolate into an even layer.
Bake for 30 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
Remove from oven and allow to cool for at least 2 hours in the fridge before serving!
