So, according to King Arthur Flour (and really, who am I to argue with KAF?) today is national pie day! And since I just happen to have this recipe laying around from Thanksgiving, it seems only appropriate to share it on such an occasion. Overall, I was really happy with this pie.. for the most part. This was the first time I had made a crust from scratch (as you can tell, I am more of a cake girl) and, while it was good, it was a little less flaky then I imagined. I knew I wanted an all butter crust, because Crisco kinda freaks me out and after a little searching I decided I would follow some great instructions from Smitten Kitchen. While it wasn’t everything I had hoped for, I am positive it was my own error. Anyhow, like I said the pie was delicious, and with the right crust and a little more chocolate the filling is for sure a keeper. So find an excuse to make this, mine is going to be to perfect that pie crust, enjoy!
Chocolate Pecan Bourbon Pie (Print Me)
Yield: One 9″ pie
Ingredients:
9″ pie crust (do not pre-bake/blind bake)
3 large eggs, lightly beaten
1/4 cup light corn syrup
1/2 cup maple syrup
4 Tbsp butter, melted
1/2 cup light brown sugar, firmly packed
1/4 cup dark brown sugar, firmly packed (you can use all light or dark if you only have one)
2 Tbsp bourbon
2 Tbsp all-purpose flour
1 Tbsp vanilla
1 1/4 cup pecans, roasted and chopped
1/2 cup chocolate chips (or more to preference, I will probably use 3/4 cup next time)
Directions:
Preheat your oven to 425°. To roast the pecans, melt about a tablespoon of butter in a saucepan over medium heat then add pecans and toss to coat. Allow the pecans to cook stirring frequently for about 5 minutes or just until pecans become fragrant (be careful not to burn them!). When the pecans are roasted set aside to cool.
In a large bowl mix together the eggs, corn syrup, maple syrup, butter, brown sugars, bourbon, flour and vanilla until well combined. Add the pecans and chocolate chips and mix well. Pour filling into the prepared pie crust.
Place the pie on bottom rack of your oven and bake at 425° for 15 minutes. After 15 minutes reduce the heat to 350° and allow it to bake for another 45 minutes.
Let pie cool for at least 1 hour. Serve with whipped cream or your favorite topping
*For homemade whipped cream simple beat 1/2 cup whipping cream with a tablespoon or so of powdered sugar and a slash of vanilla (optional) until it forms soft peaks. Once it looks done, quit! You can always beat it more if needed but if you over beat the texture gets weird.
Slightly adapted from: She Wears Many Hats
