This pie keeps covered in plastic wrap at room temperature for 3 days. In a bowl mix together the Karo ® Corn Syrup and sugar. 1/2 teaspoon salt. You can use bittersweet chocolate instead of semisweet, or you can omit the chocolate altogether. Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth … And with only 15 minutes of hands-on time, this dessert won’t put a dent in your Thanksgiving prep. However, I put a couple of fun spins on this Chocolate Bourbon Pecan Pie. Preheat the oven to 375°. On a cutting board with a sharp knife for chopping, coarsely chop pecan halves. beyond edge of plate; flute edges. Mix well. Rich chocolate pie crust filled with gooey sweet and crunchy pecan pie filling with a subtle touch of warming bourbon. Stir in chopped pecans and chocolate. Sprinkle the chopped pecans and the chocolate chips on the bottom of the pie crust. If once a year a dessert goes a little heavy on the corn syrup, so be it. I love the colors and textures in this pie…the pecans get super crisped, and the filling is the silkiest pecan pie filling I’ve ever had. The more you work it, the tougher the dough gets. 1 1/2 cup all-purpose flour. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. For the Crust: 1/2 cup (4 ounces) cold unsalted butter, cut into small cubes. Add the ice cold water 1 tablespoon at a time while mixing, then add just enough water to form the dough.If you squeeze it in your hand it will stick together but not stick to your hand. This bourbon pecan pie includes a small amount of Kentucky bourbon. Pour the batter into the prepared pie crust. The recipe is below, followed by some of my not… Pour the filling over the chopped nuts and chips. The gooey, sugary center, warm oak-y flavor of the bourbon, decadent dark chocolate, and the crisp nutty top make this the ultimate holiday dessert! 1/3 cup cold buttermilk. pie plate. Mix until the butter is in pea size lumps. Place over pie shell; fill with pie weights or dried beans. Add the corn syrup, sugars, and salt and whisk again. Preheat the oven to 350F. How the filling looks is more important in determining doneness than how long the pie has been in the oven. When you gently lift the parchment paper, the bottom of the crust should looks dry. Luckily, this recipe is truly foolproof and offers up all the signs you will be looking for to ensure your pie bakes up perfectly every single time. Tuck the edges up and under and crimp them using your fingers. Either using a pastry blender, fork, standing mixer, or your fingers work the butter into the dry ingredients. Pour into crust. Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. If using a standing mixer use the paddle attachment on the lowest speed. Whisk together the flour, cocoa powder, confectioners sugar and salt. Bake the crust for 10 minutes. If the dough gets too dry you can mist it with a spray bottle of water. Arrange the remaining 1/2 cup of pecan halves along the rim and a few in the center to make a star shape. Transfer crust to pie plate. The bourbon jazzes up this pecan pie with flavor and spirit. After 1 hour of baking, remove the foil and bake for 10 more minutes or until the very middle is some what loose but the rest of the filling has set. ; Invest in good ingredients: Pecan pie only requires a few ingredients, so splurge on the good butter, high quality pecans, great chocolate, and, of course, Karo® Light Corn Syrup. Then add the pecan pieces and chocolate chips to the bottom of the pie plate so that they are mixed up evenly. Gingerbread Cheesecake with Gingersnap Crust, Gingerbread Scones with Cream Cheese Icing, Bourbon Gingerbread Cookies with Bourbon Buttercream. You can make the whole pie in an hour, and that's including the 30 minutes the pie will be in the oven. Lightly grease a 9-inch pie pan. To make the egg wash, whisk together the egg and salt in a small bowl. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Roll the edge of the disk to smooth it out, wrap with plastic wrap and let it rest in the fridge for 30 minutes. This Bourbon Chocolate Pecan Pie recipe is a fun twist on a classic Fall dessert, and a MUST for any Thanksgiving table. If you do not want to chop the nuts, you can make the filling with whole pecans. If your pie is soupy after you have pulled it from the oven and let it cool to room temp, then you pulled it from the oven too early. makes 1 9-inch pie. Slowly pour sugar mixture into … Stir in 1 cup pecans. Transfer the dough to a piece of wax or parchment paper, fold the dough over on itself 3 to 4 times and form into a ¾ inch disk. Black Bottom Maple Bourbon Pecan Pie uses robust maple syrup, a hint of bourbon, and dark chocolate to take pecan pie to new flavor heights! The middle of the pie will still be a touch wiggly at the end of baking but will set as it cools. Bake until the crust is golden, 12-15 minutes. First of all, chocolate. Move it to a cooling rack and remove the foil with the pie weights/beans. Chocolate bourbon pecan pie! Every Thanksgiving dessert spread worth its weight in gold (or in bourbon and chocolate) must include a pecan pie. Pour the warm pie filling over the nuts and chocolate in the pie shell. Transfer the prepared pie pan to the fridge to chill for 10 minutes. 4 ounces cream cheese (chilled and cubed), 1/2 cup unsalted butter (chilled and cubed), 3 tablespoons unsalted butter (melted and cooled slightly). In a large bowl, whisk the eggs with the brown sugar, corn … Preheat the oven to 425 F. Line the pie crust with parchment paper and fill with pie weights.Â. We love Fall … Mix corn syrup, eggs, sugar, butter, bourbon, salt and cornstarch in a medium sized bowl. This … Toast the nuts for about 20 minutes on a baking sheet in a 350 F oven for the most flavor. Pour the filling over the chopped nuts and chips. Sprinkle chocolate chips into crust. The pecan pieces may be peaking out of the filling which is perfectly fine. In a bowl, whisk together the brown sugar, granulated sugar, flour and eggs until smooth. Bourbon Pecan Pie with Dark Chocolate. Decorate the pie with the remaining 1/2 cup of whole pecans, gently nestling them on top of the filling in a pattern. That’s right, your favorite sticky-sweet pie got a chocolatey makeover so good you’ll have to make it at least once this holiday season. 5 The pecans and chocolate chips will rise to the top when baking. Cover the edges with aluminum foil and bake for 1 hour. Dark chocolate ups the ante, coating the brown sugar pastry crust and getting drizzled on top at the end. Bake until just set in center and crust … Jessie Sheehan is a recipe developer, baker, food writer, and author of "The Vintage Baker" and "Icebox Cakes. If you like the flavor of toasted pecans, see the tips for how to toast them in advance. On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. I stirred some chocolate chips into the pie along with the pecans. Dark chocolate and bourbon make this pie extra decadent. Line the chilled pie shell with parchment and fill with pie weights or dry beans. After the dough is rested, sprinkle a flat surface with cocoa powder and roll the dough out to roughly 13-inch circle. If you don't want to parbake the pie crust, you don't have to, but it will be more tender and flavorful and flakier if you do. Place in the freezer for 1 hour. Remove the paper and weights, and return the crust to the oven until the bottom is nicely browned, about 10 minutes more. Transfer it to the prepared pie pan and trim the edges to a 1-inch overhang over the side of the pie pan. Preheat the oven to 350F. Sprinkle 1 cup of the pecans evenly across the bottom of the blind-baked crust and slowly pour in the filling in a spiral motion, working from the inside out. For best pie crust results, chill all of your ingredients – including the dry! Put the pie plate on a cookie sheet and put into the middle of the oven. Bake the pie for 40 to 50 minutes, rotating at the halfway point, until the filling is puffy and set around the edges, but the center still jiggles just slightly when you carefully nudge the pie plate. Now I love a traditional pecan pie, and I’ll eat a slice any time of the year. Print this Recipe! It’s the prime time for Fall. To par-bake the prepared crust, preheat the oven to 375°F. Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade and process briefly to combine. Fold in the chocolate chips, bourbon, vanilla extract, and 1 1/2 cups of the pecans, reserving a generous 1/2 cup to decorate the top of the pie. Add eggs, corn syrup, brown sugar, molasses, bourbon, vanilla, salt & butter to a large bowl. Chocolate, too, deserves a place in your pecan pie. For the Filling: 1 cup granulated sugar Warm bourbon, rich chocolate, and wonderful complexity brought by two different nuts in the pie! Looking to make the best desserts ever? Instructions Preheat oven to 425°F. Place the chilled pie crust on a baking sheet. Place the dough in the plate and decoratively crimp the edges. Bourbon pecan pie with a chocolate crust is a delicious spin on the classic … This Bourbon Chocolate Pecan Pie recipe is such a fun twist on a classic dessert, and SO delicious! Of baking but will set as it cools mix until incorporated, scraping bottom. And put into the par-baked pie crust do so pie weights or dried beans subtle. 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