Chocolate-Bourbon-Pecan Pie
The richest and best flavor combination for a pecan pie!
Servings: 8 slices
Cost: $8
Ingredients
Pie Crust
- 1-1/4 cup unbleached, all purpose flour
- 1 tsp white sugar
- 1/4 tsp salt
- 1 large egg, separated
- 1 stick butter (8 Tbsp), diced
- 1/4 cup water, chilled
Pecan Filling
- 2 Tbsp unsalted butter, melted
- 3/4 cup brown rice syrup
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 2 Tbsp bourbon
- 3 oz bittersweet chocolate, melted
- 2-1/2 cup raw pecan halves, toasted
Instructions
- To make the pie crust: Combine the flour, sugar, and saltin a medium-sized bowl. Add the egg yolk and mix well. Using a pastry cutter, cut the butter into the flour mixture. Alternatively, use your fingers to break up the butter until the flour-butter resembles a crumble. Then, add in one or two tablespoons of chilled water at a time until the dough comes together. Wrap in plastic or cover with lid and chill in the fridge for 1 hour till firm.
- Shaping the pie crust: Flour your work surface. Let the dough sit on the counter for a few minutes. Roll out the dough in a circle until it measures 12 inches in diameter. Make sure that to check that the dough does not stick to the surface and re-flour as necessary. Gently place the rolling pin in the center and fold one half of the dough onto it. Then transfer this to the 9-in pie pan and shape the edges as desired. Traditionally, shape it by using your fingers, pushing one in and one out to create the ripples. Chill until ready to use. Brush edges with the egg whitefor a more golden crust before adding the filling.
- Preheat the oven to 350ºF.
- To make the filling: begin by creaming the butter, syrup, and sugar. Then mix in the eggs, salt, cinnamon, vanilla, and bourbon (optional). Lastly, stir in the chocolate and pecans.
- Pour the filling into the prepared pie pan and bake for 50 minutes, or until a toothpick comes out clean.
- Let the pie cool to room temperature so the filling can set. Enjoy!
Notes
- Based on Broma Bakery’s recipe.
- When rolling out dough, make sure you always start from the center!
- I like to use a french rolling pin rather than the ones with moving parts. It works better. And if you don’t have one, you could use a bottle or any evenly cylindrical object.