Chocolate Pecan Bourbon Pie

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 628, total fat 38 G., saturated fats 15 G., proteins 7 G., carbohydrates 65 G., fiber 4 G., cholesterol 116 mg, sodium 140 mg, sugar 49 G.

This recipe elevates classic pecan pie to a whole new level of flavor. Tyler Florence infuses the pecan filling with pure unsweetened chocolate and a touch of bourbon. The perfect dessert for the winter holidays!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pie dough

1 cup premium flour + extra for dusting
1/4 cup pecans, finely chopped
1 tbsp. sugar
A pinch of salt
110 g unsalted butter, chilled, cut into small pieces
2 tbsp ice water + more as needed

Filling

55 g unsalted butter
60 g unsweetened chocolate
3 large eggs
1 cup of sugar
3/4 cup dark corn syrup or cane syrup
0.5 tsp vanilla extract
3 tbsp bourbon
1/4 teaspoon salt
1.5 tbsp. pecan halves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, pecans, eggs, dark chocolate, bourbon

Cooking the dish according to the recipe:

Dough:

Combine the flour, ground pecans, sugar, and salt in a large bowl. Add the butter and mix it in with a pastry blender or your fingers until the mixture resembles coarse crumbs. Pour in the ice water and mix until the dough is smooth and not too wet or sticky. Press the dough in your hand; if it's crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured work surface, roll the dough into a 12-inch (30-cm) circle. Carefully drape the dough over a rolling pin (this may take practice) and place it in a 9-inch (22-cm) pie pan. Press the dough into the pan so it fits snugly, trimming any excess around the edges. Place the pan on a sturdy baking sheet to ensure easy removal from the oven.

Preheat oven to 175°C.
Filling:

In a small saucepan, melt the butter and chocolate over medium-low heat. Remove from heat and let cool. In a large bowl, beat the eggs until foamy, then whisk in the sugar. Stir in the syrup, vanilla, bourbon, salt, and melted butter until smooth.
Place the nuts on the bottom of the pastry and carefully pour the egg mixture over them. Bake until the filling is set, about 45 minutes. Check for doneness by inserting a thin knife into the center of the pie; if it comes out clean, the pie is done. Transfer the pie to a wire rack and let cool completely before slicing.