Pecan pie is so perfect for either Thanksgiving or Christmas celebrations. And on my little ones first Thanksgiving, I couldn't help but make pecan pie. My husband is quite the traditionalist when it comes to pecan pie. And I should know this after last year with this
tart, it wasn't his favorite. But put chocolate in about anything and I'm happy. When I saw this recipe in
Baked I had to give it a try. I loved it! It was super simple to throw together (something necessary with a 6-month-old) and the texture with the chopped pecans and melted chocolate was like eating a piece of candy, mmm. Because the pie crust recipe made two crusts I was able to make another pecan pie, more traditional, that I will post soon.
Bourbon Chocolate Pecan Pie
adapted from Baked: New Frontier in Baking
Pie Crust (makes enough for two single crust pies)
3 cup flour
1 Tbl sugar
1 tsp salt
1 cup cold unsalted butter
3/4 cup ice cold water
In a medium bowl, whisk the flour, sugar, and salt together and place in a bowl of a food processor. Cut the cold butter into cubes and add to flour mixture. Pulse in quick bursts until pieces resemble peas. While pulsing, drizzle ice water into food processor through tube. As soon as the dough comes together in a ball, remove from food processor and divide into two equal balls. Flatten into a disk and wrap each with plastic wrap. Refrigerate the disks until firm, about 1 hour.
Filling
2Cups pecan halves, toasted
3 large eggs
3/4 cup light corn syrup
3 Tbl. sugar
4 Tbl dark brown sugar
3 Tbl unsalted butter, melted
pinch of salt
1 tsp vanilla
3 Tbl bourbon
6 ounces semisweet chocolate, chopped
Dust work surface with flour. Roll dough out into a 12" round. Transfer to pie dish. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
Preheat oven to 325.
Coarsely chop 1 cup of pecans and set aside.
In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.
Spread the chocolate evenly along bottom of the frozen pie shell, Slowly pour the filling on top of the chocolate. Arrange the remaining pecan halves on top of the filling.
Bake in the center of the oven for 30 minutes, then cover the edges (or if using a tart pan ignore this part) loosely with aluminum foil and bake another 30 minutes Test the pie by sticking a knife in the center of the filling. If if comes out clean it is down, otherwise bake for another 5 minutes and test again.
Cool the pie on wire rack and serve warm or at room temperature.
I had the honor of making my neice's birthday cake and cupcakes for her third birthday bash. Her mom found the cutest accessories at Pretty Smitten for the cupcakes, too cute. There is something special about making cakes for others for celebratory events.
It is obvious that this post should have been yesterday, is my daughter at six month an excuse? I keep promising that I will get more regular with my postings. Not letting a month go in between. Well without further delay...halloween cookies. I used my standard sugar cookie recipe, cut them out with this very spooky spider cut out and decorated them with black royal icing. While shopping, the ease of parking has definitely become more of a priority with little miss. I find myself at deCroupte's ,a cake shop with tons of parking, to purchase everything from cake boxes to cookie cutter.
As soon as the calender turns to the tenth month I pull out all my stored away pumpkin recipes. Pumpkin bread is definitely one of the first I make. It makes the whole house smell like autumn. I've been enjoying the recipe you can find on the back of the Libby's canned pumpkin puree but the ingredients lead more toward cake than bread. In the morning I want to at least think I'm eating a little healthy. I adjusted a few ingredients with great results. I know what you are thinking, 3 cups of sugar...healthy...let's just say healthier.
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