Index of Thoughts

Tuesday, November 27, 2012

Chocolate Bourbon Pecan Pie

This is my all time favorite pie from my favorite restaurant in my favorite town. That's a lot of love wrapped up into one pie but after you take a bite then it will be one of your cherished recipes too!

My mom bought me a copy of Donald Barickman's Magnolias cookbook many years ago. All the recipes are just to die for. He owns three restaurants in Charleston, SC.  Each one having a different style and menu.  I love Magnolias with his take on Uptown Down South food attitude.  It's the same as my food motto: Modern Comfort!!

My girlfriends and I get together once a month to cook together. This past month we decided to do some things in preparation for Thanksgiving. We made this pie & yeast rolls. What a great day that we had together.  And look at all those babies!!

Here is my adaptation of Donald's fabulous recipe.

Chocolate Bourbon Pecan Pie

1 10' pie crust (see recipe below)
4 eggs
1/2 cup plus 2 T sugar
1 1/2 c dark corn syrup (I have used light too)
1 T vanilla extract
2 T bourbon ( I like Jim Bean)
6 T melted butter (I have used salted & unsalted both are fine)
1 1/2 c chopped pecans
3/4 c semi-sweet chocolate chips

Preheat oven to 350 F.
Mix eggs, sugar, corn syrup, vanilla & bourbon together. Then add warm butter and mix well. Place crust in pie shell and crimp a nice crust around the top. Sprinkle chocolate chips & nuts on the bottom of pie crust. Then pour filling over the top.
Bake for 50 minutes turning once for even baking. Pie will still be bouncy when you take it out but not runny. Give it several hours to cool before eating. This pie can be stored at room temperature too.

Pie Crust

Makes two 9-inch crusts

2 1/2 c all-purpose flour
1 t salt
1 t sugar
16 T cold (2 sticks) unsalted butter, cut into pieces
1/4 to 1/2 c ice water

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...