This pie. Oh, this pie. This pie is amazing. I’d almost go as far as saying it was my favorite part of the Thanksgiving meal. It definitely made the best breakfast, lunch, and snack for the (very) few days it lasted after Thanksgiving. I just feel lucky that I had a group of guests that were too full for 2 slices of pie and were all natural pumpkin pie choosers. The guests that did make the (best) decision to try this pie also loved it.
So what’s so great about this pie? The super sweet filling is enhanced by the warm bourbon and perfectly balanced with the toasted pecans and dark, bitter sweet, chocolate. In the interest of full disclosure, I must admit that I’ve only had regular pecan pie one or two times. But now that I’ve had this chocolate bourbon version, I’m not sure a regular one will cut it.
1 9-inch pie crust*, blind baked**
8 large egg yolks
1 tsp vanilla extract
2/3 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
1/2 cup light corn syrup
1/2 cup half and half
3 Tbsp bourbon
1/2 tsp kosher salt
1 1/2 cups pecans, toasted, cooled, and coarsely chopped
1/2 cup chopped semisweet or bittersweet chocolate
*I used the crust recipe from this pie
**To blindbake a pie crust, form it as desired in a pie pan. Use a fork to prick several holes in the bottom of the crust. Place a sheet of foil in the crust and fill with dry beans. Bake at 425 for 15 minutes. Then, reduce heat to 375, remove foil and dry beans, and bake for an additional 5-7 minutes, or until bottom looks dry.
Preheat oven to 325 degrees Fahrenheit.
In a heat proof bowl, stir together the egg yolks and vanilla. Set aside. To a medium saucepan, add the sugar, butter, corn syrup, cream, bourbon, and salt. Heat over medium heat for 3-5 minutes, or until the butter is melted and the mixture is hot but not boiling. Next, slowly stream the hot mixture into the egg yolks, whisking vigorously and constantly so as not to cook the egg. Strain through a mesh sieve into a large glass measuring cup.
Sprinkle pecans over blindbaked pie crust, followed by the chopped chocolate. Pour the sugar mixture, in a slow spiral motion, over the pecans and chocolate.
Place the pie pan on a rimmed baking sheet. Bake for 35-40 minutes. Allow to cool for at least 1 hour before slicing. Store at room temperature covered with plastic wrap. Delicious with real whipped cream!
Source: Fine Cooking Magazine, Oct/Nov 2011