Bourbon Pecan Pie with Dark Chocolate

September 28, 2015 • Posted in: Pecan, dessert, Pie, Chocolate, Bourbon

Look, let's not muck around here. There's a lot of sugar in here, in bunch of different forms. I'm not going to lie to you either, and say you don't notice it. You'll notice it, and so will everyone else. But you know what? No-one cares, because it's freaking delicious. Go forth and eat this pie.

Ingredients

Crust

125g cold unsalted butter, cut into small cubes

1 1/2 cup plain flour

2 teaspoons white sugar

1/2 teaspoon salt

1/3 cup cold buttermilk (or 1/3 cup milk with a tablespoon of white vinegar stirred in. Leave it sit for ten minutes or so if you're doing this.)

Filling

1 cup white sugar

1 cup plus 2 tablespoons golden syrup

1/2 teaspoon salt

3 large eggs

1 teaspoon pure vanilla extract

2 tablespoons bourbon

1/3 cup melted unsalted butter

1 heaping cup chopped pecans

100g coarsely chopped dark chocolate

Instructions

Crust

To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher, if you're really squeamish), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas - don't be too fussy, just try to be thorough. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.

On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.

To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and roughly circular. Really, you just want it to sit over the edge of your pie dish, so use common sense here. Transfer it to your pie dish. Trim the edge almost even with the edge of the pan: you don't want too much crust, and it doesn't shrink that much. Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

Filling

To make the filling, in a medium bowl whisk together sugar, golden syrup, salt, eggs, vanilla extract, bourbon, and unsalted butter. Whisk until well combined. The mixture will be thick and syrupy.

Place a rack in the centre of the oven and preheat oven to 175ºC. It's better to err on the side of more slowly cooked than anything else.

Sprinkle pecans and chocolate around the bottom of the pie shell. Whisk the liquid filling and pour over the chocolate and nuts. Don't try and be fancy, and save some to sprinkle around on top - it will all float to the top anyway.

Place pie on a rimmed baking sheet and place in the oven. Pie will bake for about 45 to 55 minutes. You’ll know it’s done when the pie no longer jiggles in waves, but is rather puffed and jiggles uniformly.

Remove from the oven and allow to cool to room temperature before refrigerating. Serve with whipped, unsweetened cream and the knowledge that you'll probably need to start a detox in about twenty minutes.

Preparation time: 3 hours (refrigeration time)
Cooking time: 45 minutes
Serves: 8-10

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