I’ve never had pecan pie before this. I was always under the impression that it was terribly rich and that you either loved it or hated it. Yes, it was rich. And yes, I loved it. Believe it or not, I happen to be a fan of decadent desserts. This pecan pie was just screaming decadence. You certainly don’t need a huge slice because it is just so satisfying, but! A nice scoop of ice cream wouldn’t hurt it either…
I probably should have started out with a classic pecan pie without any bells and whistles. Instead I decided to shoot for the stars and chose a bourbon chocolate pecan pie recipe. I knew it would be great because it came out of one of my “Baked” books. And those boys never dissapoint ; )
This pie has fantastic flavor and texture. I thought it was just gooey enough, not runny and not thick and gloppy. The chocolate flavor was very intense though, so if you want the pecan’s to dominate each bite, I would suggest either using a recipe without chocolate or cutting the chocolate in half. Not that I am complaining about the chocolate (as though that were possible), I just wanted to lay out a precautionary statement. The other kicker in this pecan pie is the bourbon. I can’t tell you enough how much I love desserts with liquor. I loooove it, I love it, I love it! Funny because I don’t like alcohol on it’s own. But, when it’s used with dessert it really adds a something-extra-special-kind-a-punch, ya know?
Did I mention how easy this pie was? Aside from the pie dough part and all, pecan pie is so much easier to make than fruit pies! There is not only less work because you don’t have to prepare the fruit, but you don’t have to worry about the juices not thickening properly. I never go into a fruit pie without thinking it’s going to be pie-soup. It’s a mind game I play with myself. It was nice not to have to play games with this pie : )
Shape your pie dough to fit a 9″ pie plate and flute the edges nice
(because we all know flutes look better than fork marks…)
Cover it and pop it in the freezer for 2 hours to chill.
(By the way, I used a vodka pie crust recipe.)
When the chill time for the crust is almost up, make the filling.
Throw the eggs, corn syrup, sugars, butter, bourbon and vanilla all in one bowl and mix to combine. Easy.
Stir in the chopped pecans.
Take the pie crust out of the freezer and pour the chocolate chips evenly along the bottom.
These are actually mini chocolate chips… I had them on hand and in this case it won’t make a difference what size they are.
Just pour in the filling!
And spread the remaining pecans on top. If you are aiming for the pie to look nice, I would try and do it in some concentric pattern.
I made an attempt… but as you can see, things kind of got away from me towards the edge.
Once the top layer of pecans are assembled in your desired fashion, go ahead and pop the pie in the oven for an hour.
As with any pie. be careful of the crust burning. Just check on it a few times towards the end of its baking time.
If it looks like it’s getting too dark, try to construct a rim of foil to cover the edge. I find it impossible to do this without the foil falling off,
so I usually end up covering the whole thing. It’s a compromise.
Mmmmmm, what a fantastic pie this was… delicious and as easy as pies come.
What a winner.
- 1 batch pie dough
- 2 cups pecan halves
- 3 large eggs
- ¾ cup light corn syrup
- 3 Tb sugar
- ¼ cup firmly packed dark brown sugar
- 3 Tb unsalted butter, melted
- pinch of salt
- 1 tsp vanilla extract
- 3 Tb bourbon
- 1 cup (6 oz) semisweet chocolate chips
- Roll out pie dough to fit 9″ pie plate that has been greased. Wrap and freeze the crust until firm, about 2 hours.
- Preheat the oven to 325 degrees F. Coarsely chop ¾ cup pecans. 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 chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1¼ cups pecans on top of the filling.
- Bake in the center of the oven for 60 minutes. Keep an eye on the crust, if it starts to get too dark, wrap some aluminum foil around it. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.
- Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.
Recipe adapted from “Baked: A New Frontier in Baking” by Matt Lewis and Renato Poliafito