Mixed reviews on this boozy pie, but we’ve got a rogue toffee maker on the loose!
Pie time! Leave your links here.
Time to make pies! Posting date is December 2.
Bourbon Chocolate Pecan Pie
Author: Matt Lewis & Renato Poliafito
Yield: One 9-inch pie
- 1 ball of Classic Pie Dough (½ recipe; page 94), chilled
- 2 cups pecan halves, toasted
- 3 large eggs
- ¾ cup light corn syrup
- 3 tablespoons sugar
- 4 tablespoons firmly packed dark brown sugar
- 3 tablespoons unsalted butter, melted
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 3 tablespoons bourbon
- 1 cup (6 ounces) semisweet chocolate chips
- Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
- Preheat the oven to 325 degrees F. Coarsely chop ¾ cup of the pecans. Set aside.
- In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.
- Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1¼ cups pecan halves on top of the filling.
- Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.
- Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.