Kentucky Bourbon Chocolate Pecan Pie: Filled with crunchy pecans, bittersweet chocolate, and a splash of bourbon, this pie is the perfect weekend indulgence. Find the recipe in our Southern Pies & Icebox Desserts special issue.
Kentucky Bourbon Chocolate Pecan Pie
2016-07-20 19:31:14
Makes 1 (9-inch) pie
Ingredients
- 11⁄4 cups bittersweet chocolate morsels
- 11⁄4 cups toasted pecans, chopped
- Buttermilk Piecrust (recipe follows)
- 2⁄3 cup firmly packed dark brown sugar
- 2 teaspoons all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1 cup dark corn syrup
- 4 tablespoons bourbon, divided
- 1⁄3 cup unsalted butter, melted
- 3 large eggs
- Vanilla ice cream, to serve
Instructions
- Preheat oven to 375°.
- Sprinkle chocolate morsels and pecans into bottom of baked Buttermilk Piecrust. In a large bowl, whisk together brown sugar, flour, and salt. Add corn syrup, 3 tablespoons bourbon, melted butter, and eggs; whisk until smooth. Pour bourbon mixture over pecans. Loosely cover edge of piecrust with foil.
- Bake for 30 minutes. Remove foil; bake until set, about 15 minutes more, loosely covering filling with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Refrigerate until firm, about 6 hours. Brush with remaining 1 tablespoon bourbon, if desired. Serve with ice cream.
Taste of the South https://tasteofthesouthmagazine.com/
Buttermilk Piecrust
2016-07-20 19:33:28
Makes 1 piecrust
Ingredients
- 11⁄4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 8 tablespoons cold unsalted butter, cubed
- 3 to 4 tablespoons whole buttermilk, chilled
Instructions
- Preheat oven to 425°.
- In a medium bowl, stir together flour, salt, and sugar. Using 2 forks or a pastry blender, cut in butter until mixture is crumbly. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly with plastic wrap and refrigerate until firm, at least 30 minutes. Let stand at room temperature until slightly softened, 20 to 30 minutes.
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer dough into a 9-inch pie plate. Trim excess crust to extend 1⁄2 inch beyond edge of pie plate. Tuck edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake until edges of crust are lightly browned, about 10 minutes. Remove from oven. Carefully remove paper and weights. Let cool on a wire rack for 30 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
