The Sunday Paper Dinner Table: Chocolate Bourbon Pecan Pie
The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world. We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!
Chocolate Bourbon Pecan Pie
Pie Crust
Ingredients:
- 1 ¼ cups all-purpose flour ¾ teaspoon sugar
- ½ teaspoon fine sea salt
- ½ cup (1 stick) unsalted butter cut into ½-inch cubes and chilled in the freezer for 20 minutes
- ¼ cup ice water, plus more as needed In a food processor.
Directions:
Pulse the flour, sugar, and salt until incorporated, about 5 pulses.
Add the butter and pulse until incorporated but still with lots of pea-size pieces, 10 to 15 pulses (make sure not to over-process).
Add 2 tablespoons of the ice water and pulse the dough, then add the remaining water, 1 tablespoon at a time, pulsing after each addition, until the dough just comes together and small pieces of butter are still visible; be careful not to overwork the dough.
Form into a 5 x 1-inch disc. Wrap in plastic wrap and chill for at least 30 minutes before rolling and lining and crimping a 9 inch pie pan.
Then blind bake your crust. To blind bake, preheat the oven to 375°F.
Using a fork, prick holes in the surface of the dough. Fit a piece of aluminum foil or parchment paper into the pie shell and fill it with dried beans, uncooked rice, or pie weights to prevent the dough from puffing while baking.
Bake until the edges begin to set, 15 minutes. Remove the foil or parchment with the weights and bake until the crust is set and golden, about 5 minutes more.
Transfer the pan to a wire rack and cool completely.
Fill with Chocolate Bourbon Pecan Pie filling.
Chocolate Bourbon Pecan Pie Filling
Ingredients:
- 2 ounces unsweetened chocolate, coarsely chopped
- ⅓ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¾ cup sugar
- ¾ cup dark corn syrup
- ½ teaspoon fine sea salt
- 3 large eggs
- 1 large egg yolk
- 3 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 1½ cups pecan halves
- ½ recipe Master Pie Crust, blind baked
Directions:
Preheat the oven to 325°F.
In a microwave-safe bowl, microwave the chocolate and butter on high for 2 to 3 minutes, stopping and stirring every 45 seconds until melted. Whisk together until smooth, then add the cocoa powder and whisk until smooth.
Whisk in the sugar, corn syrup, salt, eggs, egg yolk, bourbon, and vanilla until smooth.
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.
Sprinkle the chocolate chips evenly over the top of the pie, then arrange the remaining pecans on top of the chocolate chip layer in a decorative pattern.
Place the pie on a baking sheet and bake until the center of the pie has puffed and the filling jiggles only slightly when the pan is gently shaken, about 45 minutes.
Transfer to a wire rack and cool for several hours before cutting and serving.
