Next Level Chocolate Bourbon Pecan Pie Food

BOURBON AND CHOCOLATE PECAN PIE

Steps:

• To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
• Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

BOURBON AND CHOCOLATE PECAN PIE

Steps:

• To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
• Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

NEXT-LEVEL CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 325ºF and place chopped pecans evenly on one baking sheet and the 26 whole ones on another baking sheet. Transfer to the oven and roast for 10 minutes, removing them every 2 ½ minutes and flipping them. Remove from the heat, increase oven temperature to 400ºF and let them cool off while making the filling.
• In a large bowl, add eggs and beat them until nice and frothy. Add corn syrup, brown sugar, unsalted butter, bourbon, vanilla extract and sea salt; beat to combine. To this, add chopped pecans and gently fold them in with a spatula. Transfer the bourbon mixture to a 9-inch pie crust, add a pie crust shield to prevent from burning or use foil.
• Transfer to the 400ºF preheated oven and bake for 15 minutes. Reduce the heat to 350ºF and continue baking for 30 minutes.
• Meanwhile, use a double boiler on medium-low heat and add dark chocolate along with heavy cream. Stir the ingredients until the chocolate is all melted, about 15 to 20 minutes. Remove from the heat to cool off.
• At this point the pie should be done. Remove it from the heat and cool off for about 10 minutes before pouring on the ganache. Using a spatula, spread it out evenly. Gently place pecan halves around the outside edge of the pie and then make a smaller circle in the middle. Transfer the pie to the fridge to set up for about 1 ½ to 2 hours.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
• Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
• Lower the oven temperature to 350 degrees F.
• Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
• Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

SOUTHERN CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 350 degrees. In bowl, or blender is how my mom always made pecan pies, beat eggs with fork. Add sugar, corn syrup, butter w/chocolate, vanilla, and Bourbon. Stir till well blended. This is why the blender is a great and easy idea.
• Pour into pie crust. Stir pecans into mixture, till all are incorporated, or all covered with goo :).
• Bake for 50-55 min, or when knife inserted in center comes out clean.
• *To toast pecans put into dry skillet on medium-high heat. shake skillet around till they become brown and fragant and you can really notice their color change. This will take about 7-10 minute.

CHOCOLATE PECAN BOURBON PIE

Steps:

• Preheat oven to 400.
• Beat the eggs, pour in the melted butter and continue to beat until well blended.
• Add the sugar, beat until smooth.
• Add the brown sugar and blend until all the lumps are gone.
• Stir in the corn syrup, maple syrup, bourbon and vanilla. Set aside.
• Line an uncooked 9" pie shell with the chocolate chips, and then pour in the filling mix.
• Place the pecan halves neatly to cover the top of the filling.
• Place in oven THEN lower temperature to 275. Cook for about 1 hour or until filling has set at the center.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 425.
• Melt chocolate squares in the microwave.
• Beat melted chocolate with brown sugar until thoroughly mixed.
• Add eggs, one at a time.
• Add corn syrup, bourbon, molasses, and salt.
• Check to see that there are no lumps--this mixture is sticky!
• Fold in pecan halves with a spatula.
• Pour into the pie shell and bake for ten minutes at 425. Lower oven temperature to 325 and back for about 30 minutes more, or until a knife comes out clean from the center.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
• Pour into piecrust.
• Bake on lowest oven rack at 350 degrees for 1 hour or until set.

CHOCOLATE PECAN PIE WITH BOURBON

Steps:

• MAKE THE CRUST: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
• On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
• MAKE THE FILLING: Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
• Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Whisk together first 8 Ingredients until smooth.
• Stir in pecans and morsels.
• Pour into pie crust.
• Bake on lowest oven rack at 350 degrees for 1 hour or until set.