Bourbon Chocolate Pecan Pie |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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When my fiance first made this for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
6 tablespoons cold butter |
2 to 3 tablespoons cold water |
filling: |
3 eggs |
1 cup packed dark brown sugar |
1/2 cup light corn syrup |
1/2 cup dark corn syrup |
1/4 cup bourbon |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1-1/2 cups pecan halves, divided |
3/4 cup 60% cacao bittersweet chocolate baking chips, divided |
Directions:
1. In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add water; toss with a fork until mixture forms a ball. Flatten into a disk. Wrap dough in plastic wrap and refrigerate for 30 minutes or until easy to handle.
2. On a floured surface, roll out dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate and flute edges.
3. In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake at 325° for 50-60 minutes or until crust is golden brown and filling is puffed. Cool completely on a wire rack. Yield: 8 servings.
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